Freed’s Bakery shows us how they make their chcolate chip cookies
Jean Phillipe Patisserie does a wild display for every season. This holiday season, it debuted chocolate elves at its Aria and Bellagio shops. Elaine Wilson/Las Vegas Review-Journal
10 best things to do in Las Vegas on Halloween weekend
Sun Keeler, owner of Food Deco Art, produces vegan, gluten-free edible lace in numerous designs and colors (even chocolate), which add elegant embellishment to the plainest cakes. (Gabriella Benavidez/Las Vegas Review-Journal)
A nice twist on the classic bread board, served at Topgolf. (Gabriella Benavidez/Las Vegas Review-Journal)
It’s a party brunch drink at LAVO Italian Restaurant & Lounge with this Giant Bloody Mary, complemented with seafood. (Gabriella Benavidez/Las Vegas Review-Journal)
Sun Keeler, owner of Food Deco Art, produces vegan, gluten-free edible lace in numerous designs and colors (even chocolate), which add elegant embellishment to the plainest cakes. (Gabriella Benavidez/Las Vegas Review-Journal)
The taste of pumpkin pie, if pumpkin pie were a cocktail. (Gabriella Benavidez/Las Vegas Review-Journal)
A twist on the classic buffalo chicken wing. This dish is served at Sonoma Cellar at Sunset Station in Henderson. (Gabriella Benavidez/Las Vegas Review-Journal)
A fruity based-cocktail with a vodka kick (Gabriella Benavidez/Las Vegas Review-Journal)
The purchase will eventually put Plated meal kits on Albertsons shelves. Plated will also have access to the Albertsons distribution network. (Las Vegas Review-Journal)
A refreshing cucumber cocktail with a slightly spicy kick. (Gabriella Benavidez/Las Vegas Review-Journal)
Why would someone want to use liquid nitrogen when it came to serving ice cream? Let one of the owners of Sweetspot Nitrogen Ice Cream & Boba Tea explain why. (Gabriella Benavidez/Las Vegas Review-Journal)
Social media influencers explain what goes in to the perfect foodie Instagram post. Elaine Wilson/Las Vegas Review-Journal.
Crunch Donut Factory has a “punny” menu, full of doughnut-themed celebrity names. Elaine Wilson/Las Vegas Review-Journal
Dan Coughlin gets asked a lot why he owns a Thai restaurant.
He says because he’s Thai, but noone believes him. His half-Irish half-Thai ancestry fools his restaurant’s crowd.
But noone can doubt his skills with the cuisine. Coughlin’s greatest goal with opening Le Thai was to throw out the sometimes awkward, stuffy feeling felt at most Thai restaurants and instead have a chill, simple Thai food on-the-street vibe.
After celebrating their four year anniversary this past Nov. 1, Le Thai has proved itself a gem in the downtown dining scene in Las Vegas.
Restaurateur-Chef Natalie Young is a highlight of the success of the Downtown Project, owing nothing to luck. Her newest restaurant, Chow, is a testament to her unfailing work ethic, employee loyalty, and her ability to pursue one of many creative concepts.
John Kujundzich Assistant Executive Chef at Red Rock Resort and Casino gives a step by step demonstration of how to carve a turkey.