"I really found that this year, the Eagles have really made it an effort to bring in the local businesses," says Chef Chad Durkin, the owner of Porco's Porchetteria and Breezy's Deli, both in ...

My chef’s-knife collection is substantial. I’ve owned some since I moved out of my parents’ house a decade ago, I’ve received others as gifts, and I’ve tested quite a few for this story.

The best chef's knife can be used for almost every kitchen cutting task. We've tested the most popular chef's knives from well-known brands, including Global, Lakeland, ProCook and Robert Welch, ...

Get the best of CNBC Africa sent straight to your inbox with breaking business news, insights and updates from experts across the continent. Get this delivered to your inbox, and more info about ...

Toronto chef Keith Pears placed 10th at the 2025 Bocuse d'Or finale this week — Team Canada's best finish at the prestigious culinary competition since 2013. "There is a lot to be proud of ...

LYON, France – Singaporean chef Mathew Leong has clinched sixth place at the 2025 Bocuse d’Or, the prestigious cooking competition often seen as the gastronomic equivalent of the Olympics.

We also discuss the news that Chad Bowden has left his job as football general manager for the same position at Southern Cal. There's more to discuss and debate in Rapid Fire as well.

American chef and content creator Chad Kubanoff moved to Vietnam a decade ago, with the intention of leaving within a year. Instead, he fell in love with the food, culture and people — and has ...

Growing up in her dad’s pub, Goldyburgers, she always knew she wanted to pursue a career as a chef. While attending culinary school at Kendall College, Sullivan interned and worked at a two ...

Between them, Chad and Tunisia are producing almost 20,000 bpd. Other key contributors are the UK (45,000 bpd) and Vietnam (40,000 bpd), while Mexico, Brazil, Colombia, Trinidad & Tobago ...

Hi everyone, and welcome back for another week of the Times of Troy newsletter. I’m Ryan Kartje, your USC beat writer at The Times. We’re approaching February, which means I’m just now ...