Today, at a ceremony at Parc by Stephen Starr in Philadelphia, we unveiled the 2018 James Beard Award nominees in our Restaurant and Chef, Media, and Restaurant Design categories. See the full list below! The… THE 2018 JAMES BEARD AWARD NOMINEES ARE….
ST. PATRICK’S CORNED BEEF SHORT RIBS TODAY’S LESSON: The celebration of St. Patrick’s Day and the “wearing of the green” is just around the corner! St. Patrick’s Day celebrates the heritage of Ireland with shamrocks,… Saint Patrick’s Day – Ultimate Corned Beef Short Ribs
Limited edition restaurants, elite chef “residences” and other one-night-only dining experiences have become the fastest moving dining craze in food. Writer Ryan Bradley investigates. READ MORE
OBUASI, GHANAKwaku Asare grabbed his machete and trekked through the bush to his cocoa farm—through winding pathways and hills, past ominous pits of muddy water, and underneath the low-hanging canopy of dried cocoa leaves. But… Illegal Gold Mining Boom Threatens Cocoa Farmers (And Your Chocolate)
These uniquely versatile bugs are decimating crops and infiltrating houses all across the country. Will we ever be able to get rid of them? By Kathryn Schulz Read more
COPENHAGEN — Sea snail broth,” a server says, introducing the first course of a dinner for which I’ve just traveled 4,000 miles to try. The initial impression is a warm and wonderful elixir pooled inside… Sea snail broth and kelp ice cream: The new Noma tastes like the future
It is a crisis some scientists believe has similar proportions to climate change, but it gets much less coverage: Microbes are disappearing from our bodies. You may have heard that trillions of microbes —… The silent micro biome crisis
Explore two distinctly different approaches to Watch the video
by Matt Rosen for FoodShed Exchange American chefs now have easy access to quality fresh foie gras, primarily from New York state’s Hudson Valley. We have checked in with some liver loving chefs from around… Foie Gras – Everything you need to know
A strange scene plays out occasionally at the register at Daily Provisions, restaurateur Danny Meyer’s first counter-service restaurant since Shake Shack: A diner will order — an egg sandwich, a cup of coffee, a glazed… The Problem With Cashless Restaurant Here’s why restaurateur are ditching cash in favor of credit