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.

Chef JJ Johnson stops by Studio 1A to share his "approachable" recipe for a cast-iron paella made with shrimp — and it's featured in the brand-new “TODAY Loves Food” cookbook!

Paella might seem like one of those dishes you can only order at a restaurant, but it’s actually easy to make at home, thanks to a trick JJ, chef and founder of Fieldtrip in New York City, learned ...

1. Place your paella pan on the stove and turn the burner up to high, add the neutral oil. 2. Once your oil gets hot, add the sofrito, green beans, and gigante beans. Cook on medium to high heat for 3 ...

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 ...

"Life In Full Flavor - Traveling with the Chef" follows the fascinating culinary journey of the Roman chef Luca to discover enchanting places and typical dishes. Through lively markets and authentic ...

Paella is a dish steeped in luxury. The salty seafood, the slightly sweet, earthy saffron, and the puffy rice all come together to form a plate that has been one of the world's most iconic dishes ...