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Expert Lessons

Çhef Superstars

F&W’s new series features fun interviews with top talents like L.A.'s Sang Yoon. His secret weapon ingredient: face-numbing green Sichuan peppercorns smuggled from China.

Slideshow: Chef Recipes Made Easy

New Orleans Insider Guide: Beyond Àçcéñtê with a Local Star Chef Really Long Title with <em>Italics</em> and <strong>Strong</strong>

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New Orleans Insider Guide: Beyond Àçcéñtê with a Local Star Chef Really Long Title with Italics and Strong

Sue Zemanick became a Food & Wine Best New Chef in 2008 for her invigorating role at the 30-year-old New Orleans restaurant Gautreau’s, where she imbues the menu with a modern European cooking style. Here, her expert guide underscores NOLA’s diversity and offers alternatives to muffuletta and beignets at Cafe du Monde.

Andrew Zimmern's Kitchen adventures

Easy Duck à l'Orange

“It took me years and many trips overseas to figure out how to replicate the spiced orange duck that was so popular when I was a kid,” says Andrew Zimmern. His recipe is easier than it looks, and foolproof.

PLUS: More from Andrew Zimmern

Thinker Series

The Plate Project

To find out what we’ll be eating in in 35 years, F&W asked chefs, artists and more original thinkers to sketch out their predictions on paper plates. The results are beautiful, inspiring and provocative. Here, the Provocateur works, including ceramacist Jono Pandolfi’s "Gardens vs. Factories."