Features 5 minutes
Boon Or Bane: Restaurant Reservation Deposits

We have no qualms paying ahead for movie tickets and air fares, so why not a meal?


Features 6 minutes
Belgian Chocolate Is Coming Out of Its (Sea)Shell
Gone are the days of sea creature shapes. Contemporary chocolate makers in Belgium are experimenting with new tastes and production methods.
Features 6 minutes
The Changing Face Of Chinese Cuisine
Three vanguards of Chinese cuisine — Andre Chiang, Alan Yau and Jereme Leung — offer unique perspectives about putting the gastronomic treasures of China on the map.
Features 2 minutes
5 Pranks That Chefs Have Played On Diners And Each Other
An April Fools’ Day round up of kitchen pranks and things that don’t appear as they seem.
Features 4 minutes
Watch What You Eat: The Real-Life Impact Of TV Cooking Competitions
What we watch on screen has very real impact on the way we cook, dine and view the F&B industry, according to these cookery TV personalities.
Features 5 minutes
8 Chefs Share Their New Year’s Resolutions And Predictions
The top chefs from Michelin-starred restaurants around the world share their hopes and dreams for the new year and the food trends they think will catch on in 2019.
Features 4 minutes
The Legacy Of Legendary French Chef Joël Robuchon Lives On
Chefs around the world who had been mentored by Joël Robuchon are keeping his spirit alive in their kitchens.
Features 2 minutes
5 Food Trends To Watch Out For In 2019
We gaze into the crystal ball to get a glimpse of what foodies can expect in the new year.
Features 3 minutes
Look Back 2018: The Loss Of Top Chefs
It has been a gloomy year in the dining scene as chefs around the world mourn the untimely loss of a clutch of esteemed chefs.
Features 4 minutes
Herbs and Flowers Flourish Underground at Farm.One in NYC
Adjacent to two-Michelin-star Atera, Farm.One distributes lesser-known microgreens and herbs to chefs throughout the boroughs.
Features 8 minutes
Evolution Of The Chef’s Table in Hong Kong
Once a VIP perk for select diners, chef’s tables in Hong Kong have moved from the clatter of the kitchen to private rooms and approachable counters where diners can watch the chefs at work.
Features 3 minutes
Experiencing The Beauty Of Kaiseki In Kyoto
Nowhere is Japan’s elegant culinary philosophy and prowess better expressed than in colourful and complex kaiseki cuisine.
Features 5 minutes
$9,000 On Crabs and A Wedding Feast For 300: Crazy Rich Asian’s Food Stylist Shares What Went Behind The Indulgent Dining Scenes
In an exclusive interview, Singaporean chef-consultant John See gives us a behind-the-scenes look at creating the fabulous food scenes in the hit Hollywood movie.
Features 3 minutes
Happy 120th Birthday Bibendum: The Michelin Man As You Have Never Seen Him Before
To celebrate the birthday of the beloved Michelin icon, we uncover six never-seen-before drawings of the Bibendum by the Michelin Design Studio from our archives.
Features 1 minute
Upgrade Your Wine Knowledge With These Five Books
One can never know enough when it comes to the world of wine.
Features 1 minute
5 Lesser Known Southeast Asian Herbs Demystified
You can tell turmeric from galangal and thai basil from sweet basil so what's next? Here's five more lesser known herbs to add to your culinary dictionary.
Features 1 minute
Kitchen language: What is sous vide?
Brush up on your food terminology with us, from commonplace colloquialisms to obscure obsessions, as we demystify culinary lingo in our Kitchen Language column.
Features 2 minutes
Yukimuro: The Japanese Science Of Snow Aged Food
Coffee, sake, vegetables and wagyu undergo an amazing taste-transformation in this snowy traditional storage method.
Features 1 minute
A Guide To Sushi Beyond Fatty Tuna
We're all familiar with the ubiquitous salmon and maguro. Now get acquainted with these lesser-known cuts that are just as, if not more, tasty.
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