Chef Virgilio Martínez of award-winning Central in Lima goes back to the source with today's debut of Mil, his restaurant (one of our World's Best Restaurants) and lab dedicated to the ingredients and people of Moray in the Peruvian Andes.
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Loom is set to open this spring at the new Tourists hotel.
To make the magic that is Tusk's Middle Eastern menu, chef Sam Smith calls on Mehdi Boujrada of specialty food retailer Villa Jerada.
Why Best New Chef Diana Dávila stockpiles rare Mexican cookbooks.
After crisscrossing the country in search of our Restaurants of the Year, we stumbled upon the Dish of 2018: A sweet-savory Paris-Brest at Grand Cafe in Minneapolis.
Restaurateur Gabe Stulman lets spontaneity dictate what goes up (and comes down) on the walls of his new spot, one of our Restaurants of the Year.
Not long after the invention of photography in the early 19th century, photographers began training their lenses on food. As part of a yearlong celebration of F&W's 40th anniversary, we've gathered 40 milestone moments in food photography. Chefs, historians, and photographers all gave their input for this collection. Some of these photos capture the zeitgeist of their culinary era; others sparked dining trends—and some even changed the course of history.
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William Brown doesn't just know how to cook: He knows how to draw each line of marbled fat and glossy sheen of sauce. After launching his Instagram @wbrown34 and his website Culinarian Designs, he's making a name for himself as a culinary illustrator.
After clocking in years at Boston's fine-dining institutions, chef Patrick Campbell is finally opening the kind of restaurant Stoneham, MA needs: The Stones, with pasta galore, airy interiors, sparkling wines, and a whole section of the menu dedicated to fries.
