Trending Now: Veg-Centric

Unless you’ve been under a rock, you’ve probably heard about the trend of Veg-Centric cuisine. As trends guru Chef Gerry Ludwig puts it, it’s about “leaving behind the either-or mentality about vegetarian foods...

The Grass(fed) is Growing All Over

Health-minded concepts like Canyon Ranch aren’t alone in seeking grassfed options. Better-burger chains to steakhouses have been going grassfed in recent years, too. And at retail, sales of fresh grassfed beef ...

You Have Our Ear

We’ve spotted some amazing dishes using Barilla orecchiette pasta from Chef's Roll ambassador chefs on Instagram lately, and it inspired us to dig a little more into the story behind the pasta shape. Orecchi...

The 365 Day Dry Aged Beef Project – Episode 3

In episode three of the 365 Day Dry Aged Beef Project, Chef Daniel Barron gets the beef ready! To check out the rest of the series, click here. About the Project: Chef's Roll has teamed up with Chef D...

THE 365 DRY AGE BEEF PROJECT: 2

In episode two of the 365 Day Dry Aged Beef Project, Daniel Barron has installed all the components and walks us through his setup. Go back and watch episode one now if you missed it. About the Projec...