FEATURES
Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
On The Plate: Rainy Day Pakora
Breaking down Chef Mayank Istwal’s striking take on the nostalgia-fueled Indian fritter at Musaafer
Trojan Horse Malört
Bartender Julia Miles makes clever use of the iconic Chicago spirit at Refuge.
2025 Houston Kitchen Notebook
An in-depth look at some of our favorite dishes and cocktails from our time on the ground in Houston.
Midwest (Food is) Nice
Midwest chefs share their most sentimental takes and nostalgic nods to food from home.
A Cake Fit for a Queen
Pastry Chef Warda Bouguettaya’s decadent dessert adorned in a regal history
2025 Rust Belt Kitchen Notebook
An in-depth look at some of our favorite dishes and cocktails from our time on the ground in the Rust Belt.
2025 Miami Kitchen Notebook
An in-depth look at some of our favorite dishes and cocktails from our time on the ground in Miami.
Red Wine Weather
Wine professionals are satisfying the city’s red wine cravings despite the Miami heat.
Whey-Dashi Cauliflower
Chef Seth Blumenthal makes the most of fall flavors with a protein-powered cauliflower dish.
Samballin' Out at Kaori
Chef Seth Fatah keeps it funky with fermented flavors at the modern Asian restaurant.
Perfect Pairings
From Finger Lakes rieslings to pear ciders and French beers, wine professionals are looking to the lighter side for inspiration.
Martini Mania
Whether shaken or stirred, these New York City bartenders are expanding the martini canon.
On The Plate: Monkfish Liver Custard
Breaking down Chef Daniel Garwood’s luxurious and surprising seafood dish at Acru
Sweet, Salty, and Vegan
Plant-based pastry techniques at HAGS that are good enough to satisfy the skeptics
Soft Shell Crab #3
Southeast Asian and Mexican flavors unite for this summertime dish at Ensenada.
2025 New York City Kitchen Notebook
An in-depth look at some of our favorite dishes and cocktails from our time on the ground in New York City.
In the Lamb-Light
Chefs nationwide embrace American lamb for its rich flavor and quality. We’ve teamed up with the American Lamb Board to share recipes, from fire-kissed chops to slow-braised shanks, highlighting the versatility of this homegrown ingredient.