The Blue Apron 20 Questions is just what it sounds like: 20 of our most burning inquiries, ranging from silly to serious. In the hot seat today is Seamus Mullen, renowned chef, author and health and wellness authority.
Chefs
Restaurant chefs inspire us, feed us, and occasionally, share their recipes.
Steve Matthiasson was perhaps the most in-demand viticulturist in Napa when he and his wife, Jill, decided to start their own wine label. We caught up with Steve in the middle of this year's grape harvest to talk about one of his favorite subjects: gathering friends to eat, drink and be merry.
Renowned wine expert Karen MacNeil is one of the world’s foremost wine experts
and educators. The author of The Wine Bible, which has sold more than 1 million
copies, she also distributes a free, easy-to-read newsletter at WineSpeed.com. We
caught up with her in Napa to talk our favorite subject—wine.
We consider cooking the best method of doing dinner, and so we're featuring chefs and foodies who've made a difference in our at-home eating lives. Today, meet Dan Barber of Blue Hill.
Congratulations to Top Chef Season 12 winner, Chef Mei Lin! You can cook a recipe inspired by her winning menu, and you have the chance to win a cooking lesson from the Top Chef herself, plus a year's worth of Blue Apron.
The more you cook, the better you get: practice, of course, makes perfect. So when your business is pizza and your life includes tons of pizza-making, long-term experience creates better crusts, sauces, and techniques. We talked to one pizza devotee to see how he became a master.
Meet James Beard, a mid-century food writer who showed the United States that cooking could be original, sophisticated, and most of all, fresh.
Meet Julia Child, the chef who got Americans cooking again, via her love for French food.
In honor of our DIY take-out month, we sent a photographer out into six cafes and diners with speedy, multi-tasking chefs to capture the experience of being a short-order cook.
At Blue Apron, we’re all about getting into the kitchen and cooking up some seriously delicious food. Of course, there’s a first time for everything, and that includes chopping an onion! Every cook has to start somewhere, so we're asking accomplished cooks about the first time they got in the kitchen, and why they stayed.
