Khushbu Shah
Khushbu Shah

Khushbu Shah

Khushbu Shah is the Restaurant Editor at Food & Wine.
Advertisement
In cities across the country, they're proving that Filipino cuisine has always been a movement and not a moment.
The duo whose restaurants are changing the way Indian food is seen and experienced in the U.S. — and also happen to be the hottest tables in New York City. 
The Mahendro family is the force behind Los Angeles' trendsetting modern Indian restaurant Badmaash, and they still find time to get together for feasts on the weekend.
Advertisement
Having simple signature drink makes dinner parties a breeze, but also means you are always prepared for when guests unexpectedly drop by.
Chefs and other culinary pros know there is no better tool in your kitchen for cutting down cooking time while still achieving the same results as other methods.
The Mahendro family is the force behind Los Angeles' trendsetting modern Indian restaurant Badmaash, and they still find time to get together for feasts on the weekend.
Having simple signature drink makes dinner parties a breeze, but also means you are always prepared for when guests unexpectedly drop by.
Chefs and other culinary pros know there is no better tool in your kitchen for cutting down cooking time while still achieving the same results as other methods.
Chef Wes Avila, owner of Angry Egret Dinette in Los Angeles, shares his versatile approach to making bright, zippy salsas from whatever he has on hand.
For Lisa Ludwinski and her beloved Detroit bakery Sister Pie, Thanksgiving is the biggest day of the year.
Advertisement
From a TikTok-inspired wrap to butter terrine, these dishes stood out this year to F&W Restaurant Editor Khushbu Shah.
The 33rd class of Best New Chefs will guide the industry toward a stronger, brighter, more equitable future for workers and diners alike.
Inspired by Michigan ingredients and memories of her mother’s cooking, this Best New Chef offers lessons in the history of Korean cuisine interspersed among layers of flavor and texture.
Family is central to this Filipino chef’s food and philosophy. His cooking is an homage to the vibrant flavors of his childhood, a tribute to his late father, and a promise to a community whose ambitions he wants to support.
 A lifelong student of Korean food, this Best New Chef wants to educate and inform diners about the cuisine, with a boundary-pushing menu that looks both to the past and to the future for inspiration.
This Best New Chef draws inspiration from the international grocery stores of Los Angeles and channels them into her innovative, decadent pastries—from a custardy ube pie to fluffy, tender conchas.
Kindness in the kitchen is as important as creativity to this chef, who draws on the flavors of her honolulu childhood to create a menu that’s part Hawaiian, part Californian, and entirely her own.
Advertisement
In a former pizza joint in the Bywater neighborhood, the chefs and co-owners of Saint-Germain are serving the most creative, ambitious, and accessible tasting menu in the nation.
Through a delicious deep dive into research and development and a visionary new business model, this Best New Chef wants to change the way you think about American Chinese food.
At his groundbreaking restaurant, this chef is advancing a new definition of Tex-Mex cooking through fresh masa, “black magic oil,” and the gospel of great tortillas.
This joyful pastry chef’s bold and vibrant desserts are matched by her energy, humor, and enthusiasm to improve kitchen culture and help make the hospitality industry a more fair and equitable place.
This self-taught pitmaster, who has never worked in any restaurant but his own, didn’t start cooking until his twenties. Today, he’s making up for lost time with a single-minded dedication and a unique, personal, and delicious style of barbecue.
The contrarian chef has found success in refusing to run a traditional restaurant.
At her creamery, Miyoko Schinner is transforming the world of vegan dairy.