chris-cosentino

If you've ever wanted to make the most impressive, pumped-up mayonnaise in the entire business, Cosentino's brainaise is where it's at.

Make Chris Cosentino's "brain on drugs," an egg and brain dish that has almost nothing in common with that cheesy 80s-era anti-drug PSA (in a good way).

We recently spoke to California chef Chris Cosentino about getting people to eat brains, Napa post-wildfires, hunting and more.

He's the author of Offal Good and the man behind restaurants in San Francisco, Portland and Napa. Chris Cosentino is the latest guest on our daily podcast.

Chefs love to travel — for inspiration, to experience the cuisines of other cultures or just to get away from the heat of their own kitchens. When they return, we hit them with some questions — where'd they stay, what'd they do and WHAT DID THEY EAT?! Chris Cosentino. Meat master. Cooking show champion. World…

The bottom line for all of this is that last night the Michael J. Fox Foundation was awarded $141,000 during the finale of Top Chef Masters. As the season’s winner Chris Cosentino welled up at the end of the telecast, it was clear that competing for this not-insignificant sum was a major reason he was…

Marcus Samuelsson is on the road, filing reports from his Yes, Chef book tour here on the site he co-founded, Food Republic. He's cooking special dinners at some of the country's best restaurants, when he's not doing interviews and touring notable spots. Last week he filled us in on an eventful trip to LA, highlighted…

If you read our interview with feisty Chris Cosentino and thought, I’d love to see him battle it out with another chef (say Kerry Heffernan) then you’re in luck. This summer Top Chef Masters is back for its fourth season and Cosentino and Heffernan are just two of the 12 competition-hungry chefs who will be…

On July 1, 2012, chefs in the state of California will no longer be able to serve foie gras in their restaurants. CA Senate Bill 1520 stipulates: “A product may not be sold in California if it is the result of force feeding a bird for the purpose of enlarging the bird’s liver beyond normal…

Pebble Beach Food & Wine is celebrating its fifth anniversary this year and we're up here on the Monterey Peninsula to capture all the action. Thursday night kicked things off in style with the Opening Night Reception, which serves as an overture for the whole event. Daniel Boulud, Jacques Pépin, and Masaharu Morimoto were just…

Chris Cosentino is passionate about pig. At his San Francisco hot spot Incanto, he's been extolling the pleasures of the porcine for years. Now, he's opened up Pigg within the brand new Umamicatessan complex in Downtown Los Angeles. Nose-to-tail swine cookery, as it appears, is being taken to an whole new level here – literally.…

Arriving in Hong Kong with two hours sleep and starving is the way to go. A 30-minute ride to the Mandarin Oriental check-in, where I find my other travel companions, a drink in the bar out of the giant metal mugs and off to walk the city to find Yardbird. We wander around the streets…