5 Defining Moments in Foie Gras History A 30-second guide to 30 years in food history: foie gras. Plus, a sampling of F&W recipes using foie gras as an ingredient (at right).
Harold Dieterle Trained at the Culinary Institute of America, Top Chef season 1 winner Harold Dieterle was cast while working as a sous-chef at Jimmy Bradley and Danny Abrams’s The Harrison restaurant in Manhattan. Following his win, Dieterle used his $100,000 prize to open his own restaurant, Perilla, in Manhattan’s West Village.
30 Years of Food & Wine To celebrate F&W’s 30th anniversary, here’s a look back at three decades’ worth of fast recipes, terrific wines and fabulous trends—the ones that continue to move us into the future.
From Caviar to Burgers: Reimagining Luxury A 30-second guide to 30 years in food history: trends in luxury foods.
The Glass House Editor in chief Dana Cowin invited nine visionaries to an anniversary dinner prepared by chef Peter Hoffman in architect Philip Johnson’s iconic Glass House.
10 Innovators in Food and Wine Editor in Chief Dana Cowin invited nine visionaries to an anniversary dinner in architect Philip Johnson’s iconic Glass House. We believe that these tastemakers will continue to shape the culinary consciousness of our country for the next 30 years.
Readers’ Choice Awards: Celebrating 30 Years of Food & Wine In honor of the magazine’s 30th anniversary, we asked readers to tell us what they thought were the best Food & Wine recipes ever. Here are some of the responses.
F&W Editors’ Favorite Recipes F&W editors have tasted thousands of recipes in the Test Kitchen, but the best ones always stand out. Here, our editors pick their all-time favorites from the past 30 years. Those recipes that were common favorites and made several lists appear at right.
Small Restaurants, Big Ideas Tiny restaurants—some with just a single communal table—provide an intimate and exclusive experience for diners.
Spanish Road Trip with Mario Batali and Gwyneth Paltrow What do Mario Batali and Gwyneth Paltrow have in common, besides stardom? A bottomless appetite for the very best Spanish food, from golden egg-and-potato tortillas to smoky grilled clams. Here, a preview of their PBS series, Spain...On the Road Again.
Single-Estate Everything A 30-second guide to 30 years in food history: trends in artisanal ingredients.
Why Star Chefs Revere Seiji Yamamoto The brilliant Tokyo chef, who famously sent an eel for a CT scan to better understand its anatomy, is an international sensation. Writer Min Jin Lee has a revelatory meal.
Cookbook Goddesses Singular women, like Barbara Tropp and Julie Sahni, published celebrated cookbooks in the ’80s. Here are five more standouts.
Places to Eat and Sleep in Asia Italian winemaker and exporter Alessia Antinori names her favorite restaurants and hotels in Asia, one of the fastest-growing wine markets in the world.
Napa Cabernet to Drink Now, and to Cellar for Later Food & Wine's Ray Isle finds five terrific Napa Valley Cabernets to age for 10 years or soand five great reds from the same wineries to drink right away.
The History of Food: A Crash Course on the Past 30 Years Food has become part of cocktail-party conversation everywhere, with plenty of name-dropping and one-upmanship. For anyone who needs a cheat sheet, writer Bryan Miller has compiled a 30-second guide to 30 years in food history, with the most important chefs, restaurants, wines, cooking gizmos and more.
Chocolate: a Timeline of America’s Love Affair A 30-second guide to 30 years in food history: the evolution of chocolate.
Chefs Charles Phan and Loretta Keller: Recipes for Sustainability The California Academy of Sciences may be the world’s greenest museum, reports Joshua Davis, thanks in part to star chefs Charles Phan and Loretta Keller.
The New (Almost) Vegetarian
Once a voracious meat eater, writer Salma Abdelnour is now shocked to feel a persistent new craving for vegetables. Here, she catalogs her conversion and charts the zeitgeist.
Ilan Hall Season 2 winner Ilan Hall came to Top Chef as a line cook at Andy Nusser’s Casa Mono, with training from the Culinary Institute of America and experience ranging from a semester at a restaurant in Florence to a stint at Tom Colicchio’s Craft. Currently, Hall is in Los Angeles, working on several different projects, among them cooking demonstrations and private chef events.
Hung Huynh After graduating from the Culinary Institute of America, Top Chef season 3 winner Hung worked his way through some of Manhattan’s top kitchens, including Per Se’s. He left New York in early 2006 to work at the haute Restaurant Guy Savoy in Las Vegas before answering the Top Chef casting call. Huynh recently returned to New York and plans to open a restaurant of his own soon.