“If you’re trying to limit salt use, fermented foods are a great way to add salinity while also layering flavor,” says Fenton ...

Chefs predict 2026 will be defined by intentional dining, global flavors with specific roots, sauce-forward dishes, live-fire ...

Chefs are competitive beings. They are constantly striving to outdo themselves and their competitors, aiming to provide the best experiences for their customers and ultimately establishing themselves ...

Here is the challenge we set out for the chefs of some of our favorite restaurants: Come up with a recipe that demonstrates chef skills and creativity but is still simple enough for an average home ...

This is part two of my interview with Chris Canales, exec chef of Volta; part one of my chat with Canales ran yesterday. Most memorable meal you’ve ever had: I can’t remember a single most memorable ...

Amelia Schwartz is a Brooklyn-based writer and editor who has been covering food, beverage, and culture for over seven years. She is currently an editor at Food & Wine magazine, focusing on trends and ...

The chefs leading this charge share a common philosophy: let exceptional Irish ingredients speak for themselves, treated with ...

Adam H. Callaghan is a Quality Team Developmental Editor for Food & Wine. A multilingual editor and writer based in New England, he's worked across digital and print for over 10 years covering food ...

This is the easiest way to elevate your dinner at home.

There are plenty of options in the frozen food section that come close to the real thing and taste surprisingly homemade, but ...

It is a game changer. Egg salad might be a simple dish, but it can be laborious to make. Prepping the hard-boiled eggs into the right consistency can feel tedious. Luckily, this Food Network chef hack ...