Features
Features
2 minutes
Drink Like a Local: Fair Trade Rum from Nicaragua
One of the Latin America’s famed exports is its slow-aged, sugar-free rum from Flor de Caña.
Latest
Features
4 minutes
How to Pair Sweet Wines with Savory Foods
There's no need to relegate sweet wines only to the end of your meal.
Features
4 minutes
Tools of the Trade: How to Choose the Perfect Cutting Board
Here's what to look for when purchasing this essential kitchen item.
The best of the MICHELIN Experience in your inbox
Stay on the top of the best restaurants, offers, lifestyle, and events recommended in our guide cities.
Subscribe
Features
3 minutes
Inside William Bradley’s Cookbook Collection
Peek into the collection of 600 historical cookbooks that inspire William Bradley of San Diego’s Addison.
Features
1 minute
MICHELIN Inspector Field Notes: September 2019
Highlights of the latest thoughts from our MICHELIN inspectors.
Features
3 minutes
The Rise of Economic Pressures in the Bay Area
High rents are just the tip of the iceberg.
Features
4 minutes
Tools of the Trade: The Ultimate Non-Stick Cookware Guide
What to look for, how safe they are to use, and which ones to buy.
Features
2 minutes
Back in Black: The Return and Rise of the Nero di Parma Pig
Its aptitude for wild breeding in the Apennines southwest of Parma, and its preference for free-range grazing unhampered by the stresses of fixed housing, make it almost unique among swine.
Features
4 minutes
10 Tips On How to Eat Sustainably
Here are a few ways you can help the planet with your dining choices.
Features
2 minutes
Kitchen Language: Mise en Place
Mise en place is a vital aspect of learning to cook professionally.
Features
1 minute
MICHELIN Inspector Field Notes: August 2019
Highlights of the latest thoughts from our MICHELIN inspectors.
Features
2 minutes
Drink Like a Local: Schnapps in Sweden
We speak with a distiller in West Sweden to learn more about the history of schnapps and its modern role in Swedish society.
Features
2 minutes
Ingredient Spotlight: Tempeh
Versatile and nutritious, these cakes of fermented soy beans covered in white mold make for a delicious plant-based protein alternative.
Features
4 minutes
Celebrating the Legacy of Jean-Louis Palladin
Renowned chefs gather to honor the father of the farm-to-table movement in America.
Features
5 minutes
What Does Food Look Like when Sustainability is the Main Ingredient?
Swedish chefs have an answer.
Features
2 minutes
Which Type of Egg Is Best?
Cage-free or free-range? Pasture-raised or organic? Brown or white? Here's what you need to know.
Subscribe to our newsletter and be the first to get news and updates about the MICHELIN Guide
SubscribeFollow the MICHELIN Guide on social media for updates and behind-the-scenes information
