Paul Sorgule
Journalist
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The kitchen is based on a hard-work hierarchy: here's how many in the industry take the journey from dishwasher to sous chef.
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This three-course Christmas menu, by Chef Ken Frank, argues for slowing down, leaning in, and making the meal the main event.
From Milan’s fruit-studded classic to Verona’s golden star, Italy’s holiday sweets reveal centuries of regional tradition and craft.
The actor and producer reflects on season six, the show’s move to Peacock, and how From Scratch continues to reveal the real work behind what we eat.
Meewes’s Texas BBQ: The Art of Low and Slow explores the traditions, techniques, and people shaping a new era of Texas barbecue.
What are the basic rules for setting the Christmas table correctly? Create the perfect festive table with the Fine Dining Lovers guide