From Sichuan cuisine making a splash in the West to the rise of traditional Korean fine dining. We scour the globe for a hint of what’s to come.

There's more to Bibendum, Michelin's adorably puffy white mascot, than you may know.

How do the Michelin Guide's famously anonymous inspectors comb through tens of thousands of global restaurants every year? And what happens when inspectors disagree among themselves?

Rightly or wrongly, everyone has something to say about the MICHELIN Guide. Here’s 5 oft-whispered misconceptions we’d like to lay to rest. Yes, you heard it directly from us.