Aliya LeeKong is Culinary Creative Director / Chef at Junoon in New York City.

Life has always been a layering of cultures for Aliya LeeKong. Born in the United States, the daughter of Indo-Pakistani and Tanzanian immig...

As one of America’s top up-and-coming young chefs, John Fraser is quietly building a reputation for his classical European technique and dedication to artisanal products and farm-fresh produce.

John’s first exposure to the culinary industry c...

Chris Cosentino's passion for food took seed well before he ever donned chef’s whites. Growing up in Newport, Rhode Island, he spent his time clamming, commercial fishing and cranking the pasta machine in his grandmother’s kitchen. Cosentino graduate...

Ariane Duarte is Chef/Owner of CulinAriane in Montclair, New Jersey.

Chef Ariane Duarte’s love for cooking began when she was growing up and watched her grandmother cook the fam...

Chef Aliya LeeKong marinates beef short ribs in aromatics prior to braising, for deeply flavored, fork-tender meat.

Chef John Fraser is a master of balancing flavor, texture and color, as you can see in this stunning terrine.

Chris Cosentino of Incanto and Boccalone in San Francisco mixes foie gras with ground venison, chives, chile pepper and capers for a creamy tartare. He serves it on crusty bread slathered in foie gras fat.

Here's Chef Ariane Duarte's surefire method of cooking a perfect rack of lamb. Give it a try!