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milq: Feedback Kitchen

Click play to watch the episodes, cook the dishes, and explore the inspiration behind the music. Mario talks with iconic musicians about creativity, creation and the similarities between music and food.

How-To Tuesdays

Prepare a Braise

When you have the time, the warm, deep flavors of a good braise can be a wonderful wintertime indulgence. Start with a hard sear on your meat, then layer the flavors to create something that’s both complex and comforting. Chef Chad Colby of Chi Spacca shows you the basic steps, using his stellar recipe, Lamb…

How-To Tuesdays

Prep Fennel

Fennel is a delicious and versatile vegetable, but it can be confusing when you first work with it. The bulb, stems and fronds are all edible, so make sure to use everything! Chef Anthony Sasso of Casa Mono shows you how to get the most out of your “finocchio.” Put your fennel prepping skills…

More Mario

Via Alta Studio Kitchen

Introducing the brand-spanking-new Via Alta Studio Kitchen. Team Batali is psyched to shoot some amazing videos here in 2015! To christen the new space, Babbo pastry chef Rebecca DeAngelis whips up a special olive oil & blood orange cake. To learn more about the studio, click here

Restaurant Review: Baffo

We’re very proud to share the Chicago Tribune’s review of Baffo inside Eataly Chicago! By Phil Vettel “Baffo is a love-it-or-hate-it restaurant. It’s easy to dismiss a formal Italian dining room offering mid-$20s pastas, mid-$30s entrees (topped by a $48 veal dish), $15 cocktails and wines by the glass in the $20s….

America Farm to Table

In this new book he celebrates American farmers: their high quality products and their culture defined by hard work, integrity, and pride. Batali asks his chef friends from Nashville to San Francisco to tell him who their favorite farmers were, and those farmers graciously shared their personal stories along with their top-of-the-line produce and…