'); } else { var query = elem.find('.keywords').html(); $.ajax({ context: elem, url: 'https://wn.com/api/upge/cheetah-search-adv/video', cache: true, data: { 'query': query }, dataType: 'jsonp', success: function(text) { if (text.length > 0) { video_id = text[0].id; elem.find('.player').html(''); } } }); } } var stopAllYouTubeVideos = function() { var iframes = document.querySelectorAll('iframe'); Array.prototype.forEach.call(iframes, function(iframe) { iframe.contentWindow.postMessage(JSON.stringify({ event: 'command', func: 'pauseVideo' }), '*'); }); } jQuery(function() { jQuery(".playVideo").live("click", function() { if(!$(this).hasClass("played")){ stopAllYouTubeVideos(); var elem = $(this); setTimeout(function(){ mouseOverMe(elem); }, 1000); } }); jQuery(".description_box .expandContent").live("click", function() { elem = $(this).parent().parent().parent().find('.descContent'); if(elem.height() > 51) { elem.css('height', '44px'); $(this).html('Show More '); }else{ elem.css('height', 'auto'); $(this).html('Hide '); } }); jQuery('.interview-play-off').click(function() { $(".interview-play-off").hide(); $(".interview-play").show(); $(".videoplayer-control-pause").click(); }); jQuery(".video-desc .show_author_videos").live("click", function() { query = $(this).attr('title'); container = $(this).parent().parent().parent().find('.video-author-thumbs'); $(this).parent().parent().parent().find('.video-author-thumbs').css('height', '220px'); jQuery.ajax({ url: '/api/upge/cheetah-photo-search/videoresults', data: {'query': query}, success: function(text) { if(!text) { text = i18n("No results"); } container.html(jQuery(text)); } }); }); }); // -->

Latest News for: chef

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Chef urges salmon lovers to swap to 'budget-friendly' fish that has 'buttery flavour'

Manchester Evening News 26 Mar 2026
The fish delivers much of what people love about salmon with similar pink flesh, rich flavour and omega-3 fatty acids ... .
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TV Chef Aisling Larkin on what makes really quality chocolate

Irish Independent 26 Mar 2026
TV Chef Aisling Larkin on what makes really quality chocolate .
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New Manchester restaurant from Six by Nico chef opens - and it's a stunner

Manchester Evening News 26 Mar 2026
It boasts dark, sophisticated interiors and am "unapologetic, indulgent" menu that has had jaws dropping all weekend since the new Lennox launched ... .
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She was deliberately burned by a chef — and refused to accept it. MasterChef's Anna ...

AOL 26 Mar 2026
Unapologetically is dedicated to conversations with women who continue to evolve in the public eye. How do you live unapologetically?. This might sound like a contradiction, but I unapologetically say sorry all the time ... .
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Bacon will be perfectly crispy and full of flavour with chef's 'sponge method'

The Mirror 26 Mar 2026
A caf� owner has shared the 'sponge method' trick used in their kitchen to ensure bacon is always crispy and full of flavour ... .
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She was deliberately burned by a chef – and refused to accept it. MasterChef's Anna ...

AOL 26 Mar 2026
Unapologetically is dedicated to conversations with women who continue to evolve in the public eye. How do you live unapologetically?. This might sound like a contradiction, but I unapologetically say sorry all the time ... .
Edit

Former Marbled & Fin chef to lead signature restaurant inside revamped Charleston hotel

The Post and Courier 26 Mar 2026
Terra, a Mediterranean-inspired restaurant, along with a rooftop eatery and a local coffee shop, is now open inside a renovated Charleston hotel ... .
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I tried chef's menu in newly refurbished 'relaxed' restaurant - my verdict

The Scotsman 26 Mar 2026
A popular Michelin recommended Scottish restaurant has reopened after a refurbishment. Rosalind Erskine visited for a midweek meal ....
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A Saginaw chef is bringing his buzzy pizzeria’s ‘razzle dazzle’ to southeast Michigan

Michigan Live 26 Mar 2026
SAGINAW, MI — Eric Shevchenko is ready to extend the “razzle dazzle” of Old World Pizzeria downstate ....
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How Twin Cities chefs are building the kitchen culture Noma never had

Star Tribune 26 Mar 2026
Minnesota chefs and hospitality pros reflect on what it actually takes to build a kitchen where people want to work ... .
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