Magazine
Feed a Few with a Recipe for Fondue
An easy and incredibly satisfying one-pot meal to ward off the winter chill
Editor's Picks
Chef Val Cantu's Caldo de Oro Recipe
The chef of Two-MICHELIN-Starred Californios in San Francisco shares his recipe for caldo de oro, Mexico's saffron-tinted golden chicken broth
Chef Emma Bengtsson's Gravlax Toast Recipe
A handful of prepared ingredients transforms a simple slice of toast into a punch of texture and flavor
30% of MICHELIN Starred Restaurants open in Week 1_2021 (01/04 - 01/10)
The MICHELIN Guide has developed an international barometer to facilitate analysis of the impact of the Covid-19 crisis on Michelin Starred restaurants.
Festive Crab Tostadas
Cosme Aguilar's recipe for tostadas de jaiba, or crab tostadas, is the perfect finger food for a year-end celebration
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SubscribeDining Out
Gourmet Zagreb – the best addresses in the MICHELIN Guide Croatia
A city which has expanded over the centuries between the plain, the Sava river and Mount Medvednica and which has been moulded by a diversity of cultural influences, Zagreb and its historical, architectural and culinary attractions (chosen by the 2020 MICHELIN Guide) holds particular appeal for visitors during the Christian festival of Advent.
A Thanksgiving Meal for Every Mood
Restaurants across the country serve up feasts for a splurge, for comfort and for something else entirely.
The Takeaway: Fine Dining To-Go
Four chefs of MICHELIN-starred restaurants in California on the challenges and opportunities of cooking for takeout.
People
Elliott Ferguson On Hospitality Business Ownership
The President and CEO of Destination DC discusses the barriers to Black business ownership as part of The MICHELIN Guide’s series of interviews covering inequity in the hospitality industry.
Chef Erick Williams On Building the Next Generation of Restaurateurs
The chef/owner of Virtue in Chicago discusses the challenges facing aspiring Black chef proprietors as part of The MICHELIN Guide’s series of interviews covering inequity in the hospitality industry.
Chef Robert Curtis On Culinary School
The DC-based chef weighs the benefits and the costs of culinary school as part of The MICHELIN Guide’s series of interviews covering inequity in the hospitality industry.
Features
Reflections of an Industry
Introducing a series of interviews developed to survey the challenges and barriers facing people of color in the American restaurant industry.
Robert Parker Wine Advocate’s Top 100 Wine Discoveries
Reviewers spotlight noteworthy wine discoveries based on criteria such as sustainability, innovation, investment value and age-worthiness.
Dining In
Feed a Few with a Recipe for Fondue
An easy and incredibly satisfying one-pot meal to ward off the winter chill
Chef Val Cantu's Caldo de Oro Recipe
The chef of Two-MICHELIN-Starred Californios in San Francisco shares his recipe for caldo de oro, Mexico's saffron-tinted golden chicken broth
Chef Emma Bengtsson's Gravlax Toast Recipe
A handful of prepared ingredients transforms a simple slice of toast into a punch of texture and flavor
News & Views
30% of MICHELIN Starred Restaurants open in Week 1_2021 (01/04 - 01/10)
The MICHELIN Guide has developed an international barometer to facilitate analysis of the impact of the Covid-19 crisis on Michelin Starred restaurants.
Presenting Family Meal: A Virtual Event
The MICHELIN Guide will host an online gathering of support for California restaurants on Oct. 27, 2020, at 4 p.m. PST.
MICHELIN launches the MICHELIN Guide Main cities of Europe 2020
Cracow and Ljubljana have their first ever MICHELIN Starred restaurants ; Austria has two new 1 Star restaurants.
Travel
Six Museums to Grow Your Knowledge...and Appetite
Dive deep into the history of your favorite things to eat and drink at these food museums around the world.
Spark Your Wanderlust with these Eight Great Remote Destinations
You can dine at a MICHELIN-recommended restaurant as you marvel at our earth's beauty.
Miss Traveling? You Can Still See the World
The best virtual tours from around the world are just a click away.
Wellness
What Counts as a Carb?
Here are the basics you need to know about how carbohydrates affect your body and what foods supply them.
8 Things to Know About Eating Insects
When it comes to the food of the future, insects might just be the next 'bug' thing.
The Health Benefits of Oysters
These beautiful bivalves offer a variety of vitamins and nutrients.
Sustainable Gastronomy
Going Green at Osteria Mozza
Nancy Silverton is among the first class of restaurateurs with Green Star distinctions in America recognized for their dedication to sustainable gastronomy.
Going Green at Harbor House
Matt Kammerer is among the first class of restaurateurs with Green Star distinctions in America recognized for their dedication to sustainable gastronomy.
Going Green at SingleThread
Kyle and Katina Connaughton are among the first class of restaurateurs with Green Star distinctions in America recognized for their dedication to sustainable gastronomy.
Michelin CSA
Enhance Your Michelin At Home Experience with Our CSA Program
The MICHELIN Guide is partnering with Norwich Meadows Farm and Tock to support local farms, food banks, and to deliver the region’s highest quality ingredients to your home.
Q&A with Zaid Kurdieh of Norwich Meadows Farm
The farm’s owner on making the transition from wholesale restaurant supply to packing and delivering CSA boxes for home consumption.
Participating Farm Directory
A guide to the growers, farmers, and artisans who might be featured in The MICHELIN Guide and Norwich Meadows Farm CSA pilot program benefitting small farms and local food charities.
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