A Lesson in Italian Flavors Michael White rules an Italian-restaurant empire in Manhattan, ranging from refined (Marea, Alto) to rustic (Convivio). F&W streamlines his best dishes.
Charitable Causes Many chefs donate their time to countless efforts to raise money and awareness to help those in need. Here, a look into the charitable efforts of some of the world's greatest chefs and others in the food world.
How to Get a Chef Into Bed New York's hottest chefs are now doing hotel room service. Writer Aleksandra Crapanzano goes under the covers.
Top Chef: Healthy Cooking Pizzas, burgers, burritoskids adore these fast foods, and so does Top Chef's Spike Mendelsohn. Here, he challenges himself to create healthy versions.
Foraging Wisdom for Everyone Driven by his passion to create a purely local cuisine, Daniel Patterson of San Francisco's Coi (an F&W Best New Chef 1997) has created a unique forager's website, Ingredient Lab.
The Year of the Pastry Chef With the rise of TV dessert competitions, pastry chefs are new players in the fame game. Here, F&W's favorite desserts and the talents behind them.
Foraging: The Next Locavore Fixation America's forests and fields are full of free food, and chefs and home cooks are determined to find it, eat it, donate it to the hungry and (of course) blog about it.
The Sniff Test Writer Lettie Teague adores perfume almost as much as she loves wine. As she sips and sniffs with two scent-obsessed sommeliers, she follows her nose to the most aromatic bottles.
Pierre Gagnaire Chet Baker, Las Vegas, Gustave Flaubert, Hermés Perfume, Jackson Pollock: these are what inspire Pierre Gagnaire, the world's most inspiring chef.
The Rise of Restaurant ADD From pop-up spots to food trucks to hot-ticket chef events, un-restaurants are causing a fundamental change in how we eat out. Writer Salma Abdelnour, a culinary thrill-seeker and sometime trend victim, explains.
A Cowboy Chef's Fourth of July
Texas chef Tim Love channels the spirit of cattle-drive chuckwagon cooks for a July Fourth feast prepared over an open fire—salad and all.
Where to Go Next: Chicago Honky-tonk taquerias, nose-to-tail dishes and ultra-seasonal chalkboard menus have energized the city, as have bars serving cult beers, small-batch liquors and esoteric wines.
What Chefs Know Best: Chefs & Value Guide Professional cooks need to be incredibly thrifty. F&W asked some of the best for spending tipsand came away with a hankering for stale bread, fish heads and bouillon cubes.
Best New Chefs and Their Simplest Recipes Each year, F&W editors spend months finding cooks who are fantastically skilled, creative and driven. Here, our Best New Chefs of 2010, plus simple, spectacular recipes from each.