To win Alton Brown’s Cutthroat Kitchen on the Food Network last year, chef Dakota Soifer of Boulder’s Cafe Aion had to run a maze of red velvet ropes and make a red velvet cake using beets for color.

Next week, Martha Stewart will publish her 100th cookbook. Titled Martha: The Cookbook, it is a charmingly personal compendium of Stewart’s 100 favorite recipes, about five percent of which, I ...

CHICAGO (WLS) -- We are cooking up a storm with Artango's Bar and Steakhouse in Chicago's Lincoln Square neighborhood. The Argentinian restaurant has a tasty seafood paella on their menu. Executive ...

How to make a 'perfect paella' from a recipe in The Tennessean Taste section Tennessean Opinion and Engagement Director David Plazas made from scratch from a "perfect paella" from a recipe in the ...

The traditional rice dish paella, from the eastern coast of Spain, isn't made according to one single version, which gives you the freedom to play with ingredients. Spanish cooks use short-grain Bomba ...

Most people know the usual paella ingredients well enough, or you should, since it's one of the most influential international dishes-- composed of rice, seafood, chorizo, smoked paprika, and, of ...

Chef Bobby Flay joins TODAY to share one of his all-time favorite dishes, chicken and shellfish paella with rice, chorizo and green peas, from his new cookbook “Bobby Flay: Chapter One: Iconic Recipes ...

On The Range is a weekly exploration of the history and lore of Texas menu items. There’s no doubt that the Spanish are passionate about paella. Paella is, of course, the painstaking meat, rice and ...