As a new Chef-in-Residence, travel guru and contributing recipe developer Andrew Zimmern is on speed dial. Here, he phones in a tip from Nashville. Can you guess where here is?
Want to know what goes on behind closed kitchen doors? F&W tracks the best chefs to find out what they're eating and drinking. Here, what F&W's new Chefs-in-Residence have enjoyed lately.
In honor of this week's big reveal of the redesigned Food & Wine magazine, we're giving a behind-the-scenes look at our new Chefs-in-Residence.
F&W gets a redesign and six new celebrity Chefs-in-Residence.
Pittsburgh chef Kevin Sousa, a Food & Wine People’s Best New Chef nominee, is working to revive an entire town through a Kickstarter campaign that ends on Monday.
Want to know what goes on behind closed kitchen doors? F&W tracks the best chefs to find out what they're eating and drinking. Here, what they’ve enjoyed this past week.
Here, superstar chefs including Anita Lo, Mario Batali and Hugh Acheson reveal their favorite bites of the year.
The trendiest fat in restaurant kitchens isn’t butter, olive oil or even lard—it’s schmaltz, a.k.a. rendered chicken fat. Here are five creative ways chefs are using this luscious ingredient right now.
It’s the last day to bid on some terrific cookbooks for a worthy cause: the Invisible Child Fund, which has been set up through the Legal Aid Society.
If something catastrophic were to happen, Wylie Dufresne of New York's wd~50 and Alder would have liked to greet the apocalypse with two fish knives. Except that he can't find them.