Is it hot in here, or is it just the peppercorns? We asked José Andrés, Michel Nischan, Gail Simmons, Michael Chiarello, Sang Yoon, John Besh, Richard Blais and Andrew Zimmern to deliver some serious sweet talk to their favorite ingredients and kitchen tools in the video above.
Hungry for more?
Food in the Field gives a sneak peek into what CNN's team is eating, and the food culture they encounter as they travel the globe. Jeremy Harlan is a CNN photojournalist currently covering the New Hampshire primary. He has a hungry baby and he loves Vienna sausage.
"His name must be Mikey, because I think he likes it."
First, my name isn't Mikey. Second, I ate Life cereal almost every morning of my childhood and this particular "it" tasted nothing like Life. Third, I wanted to tell my fellow Nashua, New Hampshire diner patron that I wasn't ready to proclaim my fondness for this new taste.
I have found myself in the Granite State for my third Presidential campaign cycle. I think I've been in at least half the state's diners - most while shooting candidates pressing the flesh, posing for photos, and pleading for votes. For me, these events usually involve side-stepping pie displays, barging in on folk's breakfasts, and generally being a pain in the sides of hard-working cooks and waitresses.
I know how this scene goes. You stroll into the convenience store looking for your typical travel snacks: Teriyaki beef jerky, pepperoni pizza Combos and a Diet Dr. Pepper. And as you peruse the aisle just to make sure there's not a sweet treat that suits your fancy, you catch a glimpse of some canned goods: microwavable beef ravioli, potted meat, and Vienna Sausages.
"Bleh, Vienna sausages. Seriously? Who in the world eats that?"
Allow myself to introduce myself. My name is Jeremy Harlan and I do love me some Vienna Sausages. They are my perfect finger snack for long driving assignments. And in my humble opinion, they are a cornerstone of any quality convenience store. (I'm talking to you, Sheetz.)
Why do I like them? I can't give a specific reason, I just enjoy prying them out of the can and eating them one by one.
CNN photojournalist Jeremy Harlan is based in Washington D.C. This is the third installment in a series on what to cook for a pregnant spouse - and now, a newborn. In this instance, beast is a loving term. Read the first and second installment.
You don't ever want to meet Mungry. Trust me.
My wife and I have been super blessed with the most unfussy, spirited and sleep-loving baby. Lucy has truly been the model infant. But, when that lower lip begins to quiver and Sophie the Giraffe is flung head over hoof from the Bumbo perch, we know Lucy has left the dining room. We are now face to face with her very angry alter-ego: Mungry (Her scowled face looks as if she's howling, 'Mmmm, Hungry!"). These genes came from her dad. An unfed Harlan is a very unhappy Harlan.
For most veterans of the Korean War, "SOS" has nothing to do with saving a ship.
I've heard the stories from my grandparents about eating "S*** On a Shingle" during their military service. I don't recall whether my Grandma Mouton, an Air Force veteran, ever made it for me as a kid. If she did, I've blocked it out with fond memories of snickerdoodles, fried egg sandwiches, and late-night french toast.
I don't think my Grandpa Mouton can do the same. As a Korean War Army vet, SOS probably haunts him in his dreams.
The best meals aren't just about Michelin stars and vintage Champagne. No matter where these celebrity chefs' careers have taken them, they're always hungry for the flavors of home.
Chefs John Besh, George Mendes, Andrew Zimmern, Marcus Samuelsson, Michael Chiarello, Angelo Sosa, Richard Blais and Sang Yoon talk about the influences their families and cultural ties have had on the way they cook today.
You say Food & Wine Classic in Aspen, we say the Food, Wine and Moonshine Classic in Our Happy Place. We chat and quaff with the makers of Ole Smoky Moonshine - and somehow manage to keep all our faculties intact.
Jeremy Harlan is a CNN photojournalist. Read his previous gardening installment Getting started in your garden
"So, when are you planning to take the plants out of our closet?"
Forget last average frost date or the size of my new tomato plants. When my wife utters those words each spring, I know it's time to move the seedling plants from their warm, sunny spot in our bedroom closet window to the big plastic containers outside.
I wish we lived in a not-so-little house on the prairie atop several green acres. But, like thousands out there, my gardening is relegated to the tiny backyard of our townhouse. I should feel fortunate, really - some city dwellers have to moonlight as Old McDonald on the rooftops of their high-rise apartment buildings.
Now in my fourth year of container gardening, I've found that every year is a fun adventure and a new learning experience. Some past years have yielded great crops like Clemson spineless okra, New Mexico chiles, and even a cantaloupe or two. But, I've also had some epic fails with strawberries, acorn squash, and beets.
When I stroll through the aisles of my local garden center in early March, I feel like "The Jerk," Navin R. Johnson.
"The only thing I need is this packet of Big Boy Hybrid tomato seeds. I don't need anything else. Just these Big Boy Hybrid tomato seeds... and those yellow squash seeds. The Big Boy and the yellow squash seeds and that's all I need... and these Royal Burgundy bean seeds. The tomato, squash, and bean seeds and that's all I need...I don't need one other thing, not one... oh, I need these Clemson Spineless okra seeds."
Every year at this time, this home gardener itches to pull the wool mittens off of his green thumbs. The best scratch is a trip down to my local plant palace, Merrifield Garden Center. During spring, I visit Merrifield so often, I might as well endorse my paychecks straight to them – not because it's expensive, but because I always want to grow what they've got. And when it comes to seeds, they've got it all. From aubergines to zucchini and everything in between.