WSJ Off Duty

As more states legalize the recreational use of marijuana, the next culinary frontier could very well be edible marijuana. Food writer Raquel Pelzel walks Kevin Sintumuang and Beth Kracklauer through new the world of cooking with cannabis.

Off Duty's Beth Kracklauer talks with celebrity chef Curtis Stone about his two L.A. restaurants -- named after his grandmothers, Maude and Gwen.

Celebrity chef Andrew Zimmern joins Off Duty's Beth Kracklauer to discuss what it's like to serve as a proxy for the mouths and insatiable appetites of many.

Kevin Sintumuang and Beth Kracklauer talk frozen cocktails with Giuseppe González, co-owner of NYC's Suffolk Arms, about how to make perfect Piña Coladas and more.

The chef of Compère Lapin talks about her time on "Top Chef" and the many cuisines that converge in New Orleans.

Kevin Sintumuang and Beth Kracklauer talk gender politics in the food world and the comeback of the famous French egg tart with culinary writer Charlotte Druckman. Plus, the recipe for the manliest quiche ever.

Christina Tosi, chef and founder of Momofuku Milk Bar, dishes on the grand opening of Kellogg's Cafe, the first cereal bar in Times Square offering a creative spin on our favorite bowls of cereal.

Claus Meyer, founder of the Melting Pot Foundation and co-owner of Noma, talks about the "new Nordic" cuisine soon to be available for commuters from all walks of life at the much anticipated opening of the Great Northern Food Hall in Grand Central Terminal.

Resident beer expert William Bostwick talks about how potent hop extracts are changing the future of craft beer for the better.

Kevin Sintumuang and Beth Kracklauer talk to Martin Cate, owner of San Francisco's Smuggler's Cove, about his new book that chronicles the history of exotic cocktails and teaches you the secrets to making elevated tiki drinks.