Shoot First, Eat Later Here, a user-friendly guide to taking perfect food photographs, from great cameras to simple techniques (use your water glass as a tripod!)
The New French Paradox A serious French chef who opts for brown rice and tamari over buttery potatoes and cream—now that's a paradox. Cyril Renaud of New York City's Fleur de Sel shares the recipes he and his wife swear by.
Independence Days July 4th meets Bastille Day when the very French chef Christophe Emé and his American fiancée, actress Jeri Ryan, celebrate at their house in L.A.
Jacques in Mexico

What does legendary chef Jacques Pépin do when he needs a break? He escapes to the bustling beach town of Playa del Carmen, Mexico, to watch the waves, drink chilled rosé and transform the best local ingredients into simple recipes that showcase his elegant French technique.

Eastern Europe's Eden Romania's Danube Delta may be Europe's next great eco-destination. Gisela Williams checks out the luxurious new Delta Nature Resort.
The Latest Restaurant Dress Codes Deciding what to wear to your favorite restaurants can be as much fun as figuring out what to order.
Deconstructing a Wine List If ordering wine for a table of friends seems like a daunting responsibility, here's some expert advice—about the no-fail options, the hidden values, the reasonable (and unconscionable) price markups, and more.
Spa Mastermind Susan Harmsworth has redefined the luxury spa for hotels like the Four Seasons and The Peninsula. Here, she talks about why masseuses are like chefs and what it's like to collaborate with Alain Ducasse.
Chefs' Counter Culture At diners the man at the griddle is usually a short-order cook. But today the person with the spatula might be a chef creating ambitious meals for serious restaurant-goers. Andrew Todhunter hops on a stool to watch.
What Does Eating Well Really Mean? For some people, eating well means opting for local ingredients over anything flown in from thousands of miles away; for others, it means eating only unprocessed foods, including lard and raw milk. Here, new ideas from the visionaries helping to frame the increasingly urgent debate.
Chef Recipes Made Easy Chef David Burke prepares whimsical beef dishes at all of his restaurants, including the new David Burke’s Primehouse in Chicago and David Burke at Bloomingdale’s in New York City. Here, he simplifies them for the home cook.
A Kid's Michelin Adventure Who says children and Michelin-starred chefs can't play well together? Alec Le Sueur and his kids prove otherwise at a cooking school in England.
2006 What Chefs Know Best Interviews F&W polled 100 chefs from New York to Portland, Oregon, on everything from their favorite pans to cooking with sodium alginate, for the What Chefs Know Best section of our July 2006 issue. Here are
web-exclusive interviews with 25 of the
chefs we polled.
Reality TV's New Hero Bravo's Top Chef put 12 contestants through the food mill to find out which one had what it takes. Here, the last cook standing.
Chef Recipes Made Easy Shawn McClain has three Chicago restaurants—Spring, Custom House and Green Zebra—that reveal his awesome versatility and mastery of Asian, American and vegetarian food. Here, F&W streamlines his best dishes so they’re fast and light.
Tongue-Tied About the World's Best Wine Values Lettie Teague attempts to pronounce words like Xinomavro and Zweigelt as she explores the new vogue for obscure wines and searches for the best (and most underpriced) bottles.
France's Best Pistou Pistou is Provence's much-loved answer to pesto. Paula Wolfert shares her recipe and ways to use it.
The Worldly Vegetarian London-based cookbook author Celia Brooks Brown borrows flavors from Thailand, India and Turkey for her elegant meatless dishes.
Best of the Best Interviews Interviews with top chefs whose recipes are featured in F&W's annual Best of the Best cookbook
The State of French Cuisine Le Figaro restaurant critic François Simon is shaping the future of French cuisine with his iconoclastic, often provocative opinions.
Fast Food Redemption Chefs are creating virtuous new kinds of hot dogs, hamburgers and pizza using artisanal methods and all-natural ingredients.