Prices at limited-service restaurants including Wendy's, Taco Bell, Chick-fil-A and Chipotle have increased more over the past decade than both full-service restaurants and overall inflation,

Culinary school provides students with the tools and skills necessary for a career in the food world, but how valuable is it really, in terms of securing future employment?

At the heart of every Michelin-star restaurant are its hardworking employees

Have you ever wondered how food looks so mouthwatering in advertisements?

We talk to chef Salvatore Martone of L'Atelier de Joel Robuchon to find out what he thinks about viral food.

Cote NYC is the only Michelin-starred Korean steakhouse in the world.

Take a look at the only Michelin Starred Yakitori restaurant.

HelloFresh, Home Chef, Blue Apron and other prominent meal kit companies are struggling to retain customers.

Minibar was opened by José Andrés 20 years ago, and has since earned two Michelin stars through it’s avant-garde dishes.

PuckerButt Pepper Company founder Ed Currie is on a mission to create the world's hottest peppers.

Douglas Kim, owner and chef of Michelin-starred Jeju Noodle Bar in New York, leads us behind the scenes for an all-access look at how the staff keeps the noodles flowing and the standards impeccably high.

See how 8th generation Chef Kosuke honors his family’s heritage while continuing modernize his recipes.

We traveled south from Tokyo to the Okinawa Islands to explore these dishes and where to eat them.

Obviously, any reality show is going to make every clock challenge come down to the last second, but you might be surprised at how much is staged on this show. Let’s take a look at the untold truth of Iron Chef America.

Spend a day in the life of Tokyo’s Sushi Master.

Take a look into the history and variations of Ramen.

Watch how some of the worlds oldest BBQ is created including Korean Bulgogi.

Watch the origins of the Instant Ramen empire.

Take a look behind the scenes of Diners, Drive-ins, and Dives.

“As a sous chef, I'll teach interns and new cooks all of our techniques that I've been taught. Because it's not just us, it's 50 years of Chez Panisse.”