At Coach House, chef Zubair Mohajir is serving one of Chicago’s most exciting tasting menus — and the duck Numidian is the star of the show. To make the grand finale of the tasting menu, the James Beard-nominated chef slow-roasts cured duck legs with South Indian spices and aged duck fat. The buttery, melt-in-your-mouth meat is then rolled into a roulade and served with red rice khichdi and duck jus. Presented by @capitalone #finedining #chicagofood #duck #chicagoeats #jamesbeard

The producers at Fazenda Barreiro in Brazil harvest some of the world's finest coffee. ☕️ Specializing in organic coffee, the farmers carefully select beans at their peak ripeness to highlight their naturally fruity and sweet flavors. During the drying process, the temperature of the beans is carefully monitored to lock in the rich flavors and aromas. Presented by @yeti #coffee #brazil #organic #arabica

But can your brisket even hang?! Top pitmasters from around the world come to Kansas City for a chance to win $15,000 and the grand champion trophy at the American Royal World Series of Barbecue each year — and every aspect of their smoked meats are up for critique. Not only will the judges analyze the taste of each cut of brisket, but also its tenderness, presentation, the way it “hangs”, and so much more. #competitionbbq #bbq #barbecue #brisket

Only one dish is always on the menu at Le Bernardin, chef @Eric Ripert's three-Michelin-starred French seafood palace in NYC. Simple, yet surprising, the pounded yellowfin tuna with foie gras and toasted baguette has unwittingly become the restaurant's signature dish. #nycfood #michelinstar #nycrestaurants #chef

Ore-Ida Fries are SO much more than a side in this crispy, smokey, easy dish @Ore-Ida #ad #deliciouslypredictable