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 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.
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.
2010 Trend Report From ingredients to travel to restaurants, here's a look at the key trends to watch for in the '10s.
2010 Trend: Artisanal Breakfasts Early birds (and everyone else) will love these new small-batch breakfast foods.
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.