2002 F&W Best New Chef Grant Achatz turns movie-theater nostalgia into a warm, sippable dessert: buttery popcorn broth poured into glasses and topped with a light caramel froth. Soy lecithin helps the ...

Foams and fun ingredients aren’t just for tasting menus. Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more ...

The science pros at TKOR use spherification techniques to turn all kinds of liquids into squishy, edible balls that burst with flavor. The Republican governor getting under Trump’s skin Stock market ...

When then 31-year-old Brazilian culinary student Letícia Dias walked into Eleven Madison Park on a Sunday evening last August, she had no idea a meal was about to change her life. A longtime vegan, it ...

Avocado toast with avocado mousse, feta, olives, preserved lemon and spiced pepitas at The Little Store in Woodside ($14). Photo by Seeger Gray. Breathing new life into historic businesses while ...

If you’ve ever had a sneaking sense of deja vu while perusing a menu, you’ve likely encountered a restaurant trend. And while “trend” can be seen as a dirty word, I, for one, unabashedly enjoy a ...

Region famed for molecular gastronomy begins video project to collect and share rustic recipes Catalonia’s avant garde chefs have made a name for themselves with their revolutionary techniques and ...

From early cooking forums to TikTok, delivery apps, and reality TV, these cultural trends transformed how people experienced food over the past quarter-century. Amelia Schwartz is a Brooklyn-based ...

Spain’s Costa Brava has long been a magnet for the jet set, its pebbled calas and charming fishing villages luring everyone from Truman Capote and Marcel Duchamp to Ava Gardner. While you could easily ...

Disfrutar, the restaurant from the partner team of Oriol Castro, Eduard Xatruch, and Mateu Casañas, for the past year has reigned as the “The Number One Restaurant in The World”. The award bestowed by ...

Tierney Plumb is an editor of Eater’s Northeast region, covering D.C., Boston, Philly, and New York. Change the Recipe’s author Richard Wolffe goes way back with Andrés, having penned his first book ...