Food and Wine

Chef Meherwan Irani on bringing Indian cuisine to America

Irani is credited with helping change the perception of Indian cuisine in America

Chef Meherwan Irani on bringing Indian cuisine to America

Chef Meherwan Irani is credited with helping change the perception of Indian cuisine in America. He came to the U.S. to earn an MBA but found that he missed the spicy cuisine of his home. So, he learned how to cook it himself. He continued to cook for friends while working in the auto industry in California, but always dreamed of running his own restaurant. In 2009 he took the plunge with his wife and business partner, moving to Asheville, North Carolina, and opening Chai Pani. It was a big hit and just the first of five restaurants he now runs in Asheville and Atlanta.

The Dish: Chef Ken Oringer

Oringer's JK Food Group runs Boston's Coppa and Little Donkey and tapas bar Toro

The Dish: Chef Ken Oringer

Ken Oringer is a chef with globally inspired food and an increasingly international reach. Born in New Jersey, Oringer loved great restaurants and after college decided to make cooking his career. He worked for star chefs like David Burke and Jean George before starting his own global brand. Working with fellow chef and business partner Jamie Jamie Bissonnette their JK Food Group runs Boston's Coppa and Little Donkey and their best-known venture Toro, a tapas bar that now has locations in Boston, New York, Bangkok and Dubai.

Samin Nosrat of "Salt, Fat, Acid, Heat" on the fundamental elements of cooking

Chef and food writer Samin Nosrat didn't even consider a career in cooking until she ate at Berkeley's legendary Chez Panisse during college. She got a job as a food runner there and worked her way up, eventually impressing renowned chef Alice Waters. Last year, Nosrat's first cookbook, "Salt, Fat, Acid, Heat" became a bestseller and earned her a James Beard Award. It also inspired a Netflix series by the same name. Nosrat joins Anthony Mason and Michelle Miller to discuss her culinary journey.

Samin Nosrat of "Salt, Fat, Acid, Heat" shares her signature recipes

Nosrat didn't even consider a career in cooking until she ate at Berkeley's legendary Chez Panisse during college

Chef Samin Nosrat of "Salt, Fat, Acid, Heat"

Chef and food writer Samin Nosrat didn't even consider a career in cooking until she ate at Berkeley's legendary Chez Panisse during college. She got a job as a food runner there and worked her way up, eventually impressing renowned chef Alice Waters who has called her "america's next great cooking teacher." Last year, Nosrat's first cookbook, "Salt, Fat, Acid, Heat" became a bestseller and earned her a James Beard Award. It also inspired a critically-acclaimed Netflix series by the same name. the show explores what Nosrat considers to be the four vital elements of cooking: Salt Fat Acid and Heat.

Ice cider revived Canada's apple industry. It could soon disappear because of global warming

Weather is a key ingredient. It may also be this delicacy's downfall

Restaurateur Alan Stillman, the man behind TGI Fridays, on five decades of success

Alan Stillman has been revolutionizing how we eat and meet for more than five decades. His singles bar would grow into a worldwide restaurant chain and the steakhouses he founded are iconic. Michelle Miller sits down Stillman, a creative force in the food industry with no plans to slow down.

Recipe: Alma's Vegetarian Lasagna

Lasagna that is light and quite delicate with homemade béchamel

Irish Coffee, at a San Francisco institution

For more than 40 years, bartender Paul Nolan has been mixing the drink that made the Buena Vista Café famous

The Sioux Chef

Native American chef Sean Sherman's goal is not just to produce a healthy meal based on indigenous cultures, but to feed the soul of a nation

A heartwarming slice of life: Pizza made and served by the deaf

San Francisco's Mozzeria, ranked among the top pizza places in the city, is also entirely owned and operated by people who are deaf

The last straw?

Concerns about pollution have led some communities, including Seattle, to ban plastic drinking straws, prompting a search for alternatives

In the kitchen with Chrissy Teigen

The model, social media celebrity and bestselling cookbook author shares the experience of cooking with husband John Legend

Pepperoni rolls, West Virginia's most popular snack

Conor Knighton explains the pepperoni pride the state has for its delicious, utilitarian snack, devised for coal miners and enjoyed by everyone

Tastemaker: Food designer Sarah Masoni's million-dollar palate

At Oregon State University's Food Innovation Center, she uses her most exquisite taste (buds) to help chefs fine-tune their recipes

Sparkling water is making a splash

Thanks in part to increased health consciousness, sales of carbonated water is bubbling over

The craving for hot sauces is heating up

The popular web series "Hot Ones," in which celebrities are interviewed while eating violently-hot chicken wings, speaks to the public's increased taste for ever-hotter condiments

Tater tots go gourmet

Born from the scraps of a French fry factory, the humble staple of American casseroles and cafeterias is now featured in Michelin-starred restaurants

Picture perfect: Nathan Myhrvold's eye-popping pictures of food

The former Microsoft executive's latest passion is photography, using robots to better capture food at the perfect moment

Bowled over for breakfast

What happened when food blogger Wil Fulton tried an experiment of eating nothing but breakfast cereal for a week? And with egg sandwich sales increasing for breakfast, how are cereal makers trying to re-energize their brands?

Boston chef Lydia Shire on cooking for Julia Child

She went to cooking school, but may have learned the most from amazing mentors that include Julia Child and Wolfgang Puck

Boston chef Lydia Shire on cooking for Julia Child

Chef Lydia Shire is a major force in Boston's culinary scene. Born and raised in the suburb of Brookline, her artist father loved to cook, and she'd help out in the kitchen. She went to cooking school, but may have learned the most from amazing mentors that include Julia Child and Wolfgang Puck. She returned the favor by mentoring a new generation of top Boston cooking talent, many of whom worked in the six Boston restaurants she's opened over the years.