Chefs are competitive beings. They are constantly striving to outdo themselves and their competitors, aiming to provide the best experiences for their customers and ultimately establishing themselves ...

This is part two of my interview with Chris Canales, exec chef of Volta; part one of my chat with Canales ran yesterday. Most memorable meal you’ve ever had: I can’t remember a single most memorable ...

Chef Heena Patel turns Gajar Halwa (an Indian carrot pudding) into a slow-cooker masterpiece. From oxtail to cakes, these ...

Here is the challenge we set out for the chefs of some of our favorite restaurants: Come up with a recipe that demonstrates chef skills and creativity but is still simple enough for an average home ...

Yotaka and Alex Martin don’t want their story to fit into a typical restaurant narrative. “Making food is not a career; food is just a way of life,” says Yotaka, a self-taught chef from a farming ...

There are plenty of options in the frozen food section that come close to the real thing and taste surprisingly homemade, but ...

Adam H. Callaghan is a Quality Team Developmental Editor for Food & Wine. A multilingual editor and writer based in New England, he's worked across digital and print for over 10 years covering food ...

Two former top chefs at Michelin-starred Frasca Food & Wine in Boulder are planning to open their own restaurant this ...

Restaurants and chefs in Southeastern North Carolina have received lots of accolades over the years. They’ve come in the form of nominations from the James Beard Foundation, AAA Diamond ratings, ...