Cage-free or free-range? Pasture-raised or organic? Brown or white? Here's what you need to know.

Discover the flavourful secrets of the world-famous crescent-shaped pastry.

An Inspector examines the origins and diversity of this festive Mexican dish

Boiled, steamed, or fried and filled with everything from pork to plums, dumplings are eaten 'round the world.

Chef Srijith Gopinathan on his new restaurant, Ettan, cooking Kerala seafood, and spending time with his son

Introducing a series of interviews developed to survey the challenges and barriers facing people of color in the American restaurant industry.

Reviewers spotlight noteworthy wine discoveries based on criteria such as sustainability, innovation, investment value and age-worthiness.

Our anonymous inspectors reflect on memorable menus

Support DC restaurants by shopping their pivot pantries and merch.

When the French mix flour, water and butter together, magic happens.

Despite furloughs and reduced hours, restaurant workers continue to do what they love.

A closer look at the longstanding tradition of family meal, or staff meal, in restaurants.

Restaurants across the country go above and beyond takeout in a fight to stay afloat.

A US inspector reflects on the southern Italian tradition of transforming sun-ripened tomatoes into a perennial sauce called la salsa di pomodoro.

As restaurants reopen across the globe, our anonymous inspectors reveal their feelings, first observations, and concerns after two months of dining during a global pandemic.

A nationwide selection of Michelin-recommended restaurants offering special menus, grill kits, and Steakhouse-quality ingredients suited for any Father-figure in your life.

Booking begins today for Chef Curtis Duffy and Michael Muser's highly anticipated return as Chicago forges ahead with its multi-phased re-opening plan.

A UK MICHELIN Guide Inspector reveals his best one ever