Features

Editors' Top Food Gifts

The objects of our obsession

How to Get Into the World's Most Exclusive Restaurants (Without Bribes, Favors or Lies) A writer battles language barriers and computer algorithms to score a table.
International Chef Watch List Who are the most exciting cooking talents in the world? F&W asked five exceptional American chefs to share their favorite chef discoveries, from Copenhagen to Oaxaca.
Best New Chefs 2012: Their Simplest Recipes They spent their early years washing dishes, chopping cases of parsley or working on disastrous charcuterie experiments to try to impress Mario Batali. Now our 2012 Best New Chefs are in charge of outstanding kitchens across America. How do we find these talented men and women? F&W editors solicit nominations from hundreds of experts around the country. Then we travel to eat at the source, on the lookout for cooks who are serving creative and sensational food and who have been in charge of a professional kitchen for a maximum of five years.
A Chef and a Winemaker's Basque Feast New York chef Alex Raij loves a Basque red called El Chaparral so much that she befriended its creator. Here, she visits Spain to find out just how food-friendly “Chappy” really is.
Best New Sandwich Recipes Innovative chefs are channeling their creativity into the humble sandwich—as much a symbol of the new seriousness of casual cuisine as it is an endless opportunity to reinvent everything from the bread to the spread.
A Chef's July Fourth on Cumberland Island Linton Hopkins, an F&W Best New Chef 2009, is an Atlanta native with a brilliant ability to recast Southern classics while staying true to their essence. Here, he invites F&W to join his family for July fourth on Georgia’s idyllic Cumberland Island.