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We’re thrilled to announce our 2019 Restaurant and Chef Award semifinalists! Read on for the semifinalists in all categories, from Best New Restaurant to Outstanding Chef. We’ll announce the final Restaurant and Chef Award nominees, as well as the nominees for our Media and Restaurant Design Awards, in Houston on Wednesday, March 27. The nominee announcement… THE 2019 JAMES BEARD AWARD SEMIFINALISTS

The debate about whether cooking is more art or science is a never-ending one. But at Spyce, the latest culinary experiment in automation, that debate feels pretty well settled. Started by a group of 20-something robotics engineers from Massachusetts Institute of Technology who partnered with Michelin-starred chef Daniel Boulud, the new restaurant in downtown Boston… The Boston restaurant where robots have replaced the chefs

Humans have relied on the ocean for millennia as a source of food and materials for tools. Now, we rely on the ocean as a source of genes that we can harness to increase food stocks and use as medicine for cancer and other diseases. The blue biotechnology industry uses marine organisms to find compounds of interest… Microbiome Research Will Accelerate The Blue Biotechnology Industry

Almond bloom comes nearly all at once in California — a flush of delicate pale blooms that unfold around Valentine’s Day. And beekeeper Bret Adee is hustling to get his hives ready, working through them on a Central Valley ranch before placing them in orchards. He deftly tap-taps open a hive. “We’re gonna open this… Massive Loss Of Thousands Of Hives Afflicts Orchard Growers And Beekeepers

Sometime around 2002, when I was 13 or 14, I was a pudgy and awkward kid growing up in western Massachusetts. I remember being with my Mom, staring at the TV. I think she was making dinner, as was the woman on screen. She had a raspy voice, one that struck me even then as… Meet the executives who have made Netflix food TV

THE INTERNET IS full of videos of thoughtful people setting things on fire. Here’s a perennial favorite: Cleave a grape in half, leaving a little skin connecting the two hemispheres. Blitz it in the microwave for five seconds. For one glorious moment, the grape halves will produce a fireball unfit for domestic life. Physicist Stephen Bosi tried the experiment back… WHY A GRAPE TURNS INTO A FIREBALL IN A MICROWAVE

Lean Finely Textured Beef, dubbed ‘pink slime’, has been officially classified as ‘ground beef’ by the USDA.  On December 21, 2018, the US Department of Agriculture’s Food Safety and Inspection Service reclassified the the controversial pink slime as simply ground beef.  Pink slime is a food additive made from beef trimmings exposed to ammonia gas… USDA rules that ‘pink slime’ can officially be called ground beef

Today we’re pleased to announce the five recipients of our 2019 America’s Classics Awards. For the past week, we’ve been announcing the honorees day by day with the help of influencers from across the country (check out our Instagram page to see the videos). The awards are given to regional establishments, often family-owned, that are cherished for… ANNOUNCING THE 2019 James Beard Foundation AMERICA’S CLASSICS WINNERS