Beyond the Table: Rafie Chua and Jonathan Tan of Plane and Bevel

The village of Šentjanž is set in the hilly Dolenjska (Lower Carniola) region, a landscape of fields, forests and vineyards. This picture-perfect setting is home to Gostilna Repovž, awarded a Bib Gourmand in 2021.

The MICHELIN Guide dedicates a series of videos to the bond between a producer and a chef. For the first episode, we went to meet Eric Jacquier, fisherman on Lake Geneva, with chef Yoann Conte (Restaurant Yoann Conte, Annecy).

“Breaking bread is what people do to commune with one another, to share in an experience, so that’s what we’re trying to create.” — Matt Sussman, Founder

“I’ll never forget—11:04 a.m., I was parking my car right down the street and I got the phone call,” executive chef/owner Ryan Ratino recalls of when his D.C.-based restaurant received its first MICHELIN star.

Nearly 300 wines were tasted at Robert Parker Wine Advocate's annual event—here's what went down.

In our Employee of the Month series, we ask chefs and restaurateurs for their stand-out staff members deserving of recognition.

It was truly a night to remember at Ziegfeld Ballroom in Midtown Manhattan.

There’s more than one way to peel fall’s favorite fruit.

“I honestly can’t imagine my life without food.”

Three experts weigh in on what to look for in selecting this vital kitchen tool.

Here’s what went down in Huntington Beach for the first live revelation in the U.S.

Professional snowboarder-turned-chef Akira Back shares what it means to stand up to naysayers and exude courage in the kitchen.

Time-honoured recipes and a time-consuming cooking method are the secret behind each charcoal-kissed claypot of rice.