Skip to playerSkip to main contentSkip to footer
Food and Wine
  • 3/18/2020
Chef and activist Matt Jennings says it's time for a revolution. Here's how to get started.

Recommended

0:43
Up next
The Food & Wine Office Tries 20 Year Old Charles Shaw
Food and Wine
1:04
Kentucky Hot Brown Recipe
Food and Wine
0:43
How to Make Chef Roscoe's Spicy Guava-Glazed Wings
Food and Wine
1:27
How Vikas Khanna Found His Power in the Kitchen
Food and Wine
0:59
How to Handle the Three Most Common Restaurant Screwups
Food and Wine
0:40
How to Make Cider Vinegar–Braised Chicken Thighs
Food and Wine
0:43
How to Make a Classic Club Sandwich
Food and Wine
1:33
Food & Wine Editor Hunter Lewis Shows Off His Kitchen Renovation
Food and Wine
0:24
How to Make Green Tea Hugo Spritz
Food and Wine
0:43
How to Make Potato Rösti with Smoked Salmon
Food and Wine
0:28
How to Make Ramen Noodle Salad
Food and Wine
0:36
How to Make Caramelized Cream Pancakes
Food and Wine
0:46
José Andrés on 'Yes, Chef' and His Daughters' Hilarious Reaction
Food and Wine
1:04
Martha Stewart's Most Memorable Meal
Food and Wine
0:36
Martha Stewart & José Andrés on Kitchen Humor, Honest Advice, and Culinary Icons
Food and Wine
0:21
Global Tastemakers 2025 Highlights
Food and Wine
0:37
How to Make Cotoletta alla Bolognese
Food and Wine
0:41
How to Make Chef Roscoe's Bahia-Style Shrimp in Coconut Sauce
Food and Wine
0:21
How to Make a Dirty Martini Spritz
Food and Wine
0:36
How to Make Chef Roscoe's Dan Dan Noodles
Food and Wine
0:29
How to Make Asparagus Caesar with Pecorino
Food and Wine
0:27
How to Make Pasta in Bianco
Food and Wine
0:45
How to Make Lemon-Tarragon Shrimp Scampi with Orzo
Food and Wine
0:51
How to Make Bacon, Potato, And Leek Tarte Tatin
Food and Wine
0:24
How to Make Cacio e Pepe Cheesy Bean Crisps
Food and Wine