Shellfish is another easy sacrifice. Shani does not consider it fundamental to his cooking and compares its absence to leaving elephant off the menu. Take away olive oil or tomatoes, however, and he ...

The acclaimed Netflix series is coming to life this August, bringing dozens of the world's most celebrated chefs to Park City for four days of immersive dining experiences, collaborations, and events.

The culinary world gathered in New Orleans on May 28 for North America’s 50 Best Restaurants 2026, sponsored by S.Pellegrino & Acqua Panna. Held at the Sheraton New Orleans Hotel, the ceremony ...

2. Slice & Pie — Washington, D.C.

Every four to six weeks, Marcus Jernmark replaces nearly every dish on his four-course menu, resetting the experience before anything has time to become familiar. That means the best thing you eat one ...

If you are wondering what to serve with scallops—especially pan-seared or grilled—the key is to think in terms of balance rather than volume. Scallops bring sweetness, gentle brininess, and a soft, ...

From Caprese Martinis to clarified tzatziki, bartenders are transforming classic salads into complex, savory concoctions with real technique behind the whimsy. What comes after the over-garnished ...

Earthy, savory, and deeply aromatic, miso is one of Japan’s most prized culinary ingredients, used for centuries to elevate both simple and refined dishes From comforting soups to delicate marinades ...

As diners slim down, restaurants follow suit with Ozempic-inspired menus. Gutin ran the idea by his chef, Angel Roque, who—to his surprise—was into it. They partnered with Charlie Seltzer, an ...

Chef and co-owner of three-Michelin-star Providence in Los Angeles, Michael Cimarusti has spent more than two decades behind the stove. Here, he shares his thoughts on fine dining, goals for ...

My friend Luigi runs a pasta factory in Brooklyn called La Trafila, where he makes several tonnes of pasta every week to sell at farmers’ markets around New York. It’s always nice to spend some time ...

Forget the filler basket—five chefs show how bread becomes an essential course, from Catalan glass bread to pan provençal. At Arrels, Moncayo serves bread just after the amuse-bouche, one of several ...