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 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 ...

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!

Whether you have Spanish or Mexican chorizo, a flavor-packed dish is close at hand. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, ...

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 ...

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 ...

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 ...

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 ...