Epicurious: Food and Drink

The chef at San Francisco's Coi gives a tour of the Marin farmers' market and shares his secrets for picking the best ingredients and planning a seasonal menu around them.

Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare a fruity Pimm's Cup cocktail, a British classic.

Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to make a frothy Pisco Sour cocktail

Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare Sangria.

Govind Armstrong, executive chef and partner of Table 8 in Los Angeles, South Beach, and New York, discusses his career as a chef, including catering his mother's parties when he was a preteen and working with the legendary Wolfgang Puck.

Chef Bill Telepan and his daughter, Leah, cook up a tasty picnic for Mother's Day. In this video, they demonstrate how to make a chilled cucumber-dill soup.

Chef Bill Telepan and his daughter, Leah, cook up a tasty picnic for Mother's Day. In this video, they demonstrate how to make the lemon curd for their colorful lemon–poppy seed bars.

Chef Bill Telepan and his daughter, Leah, cook up a tasty picnic for Mother's Day. In this video, they demonstrate how to make the crust for their colorful lemon–poppy seed bars.

Chef Bill Telepan and his daughter, Leah, cook up a tasty picnic for Mother's Day. In this video, they demonstrate how to make the crust for their colorful lemon–poppy seed bars.

Chef Bill Telepan and his daughter, Leah, cook up a tasty picnic for Mother's Day. In this video, they demonstrate how to make the poppy seed layer for their colorful lemon–poppy seed bars.