2010 Trend: Farm Dinners Locavore chefs are leaving their restaurant kitchens and serving special dinners at their favorite farms.
2010 Trend: Better Butter Chefs are becoming fixated on butter—on bread, in desserts and more.
2010 Trend: Artisanal Breakfasts Early birds (and everyone else) will love these new small-batch breakfast foods.
Dinner Party for a New Decade At their futuristic Chemosphere house in Los Angeles, art-book publisher Benedikt Taschen and his wife, Lauren, throw a New Year's Eve party celebrating the big taste trend of 2010: food that's fun, intensely personal and completely delicious.
World’s Best Sommelier vs. World’s Worst Customer Aldo Sohm of New York City's Le Bernardin is as good at pairing wines as he is at charming customers. But to truly test his mettle, F&W secretly enlisted critic Frank Bruni to play the role of nightmare diner. Read on to find out how Sohm survived the ordeal—and to see the exceptional matches he chose for star chef Eric Ripert's elegant recipes.
Judges' Choice: Best New Vegetarian Dishes In a salute to the vegetarian-cookbook pioneers who have guided a generation—and the young masters who are legends in the making—F&W asked five of the world's top talents for their most delicious new recipes.
Judges' Choice: Best New Chicken Dishes Any chef with cooking cred can do wonders with pork belly. But chicken? That's not so trendy—or easy. So F&W asked five top restaurant critics to name their cities' best new chicken dish. Then we simplified the recipes for the home cook.
A Vancouver Dine-athlon Writer Nick Fauchald embraces the Olympic spirit and challenges himself to hit all the city's best new restaurants in one weekend. The catch: He'll do it by bike.
Judges' Choice: Best F&W Pasta When F&W's Test Kitchen created 10 delicious pasta recipes, we felt confident enough to set them before the toughest critics: three F&W Best New Chefs.
Judges' Choice: 5-Ingredient Desserts Here, two feisty young pastry chefs compete to see which can create the winning five-ingredient dessert (with salt as a freebie). In one corner: Stephanie Prida of Chicago's One Sixtyblue. In the other: Maura Kilpatrick of Boston's Oleana and Sofra.
2010 Trend Report From ingredients to travel to restaurants, here's a look at the key trends to watch for in the '10s.
Gail Simmons Rescue Challenge Some of the dishes on bravo's Top Chef are extraordinary—and some are extraordinarily flawed. Judge Gail Simmons of F&W reinvents the biggest flops, like Richard Blais's pork and Carla Hall's soufflé.