IN THE SEVENTH week of quarantine in Northern Italy, chef Massimo Bottura showed his social media followers how to melt leftover Easter candy into chocolate mousse. In Los Angeles several days later, David Chang taught viewers how to make ricotta—in case they were (like him) sheltering in place with bagels but no cream cheese. Meanwhile, Maya-Camille Broussard of Justice of the Pies bakery in Chicago has been testing recipes on Instagram Live. And Alice Waters has teamed up with her daughter on cooking demos live-streamed from her green-tiled Bay Area kitchen.

The…

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