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Chef Merlin Labron-Johnson and the Somerset countryside.
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Merlin Labron-Johnson’s guide to Somerset

The Osip chef shares his favorite places to eat in the lush southwestern English county that has become a foodie destination.
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Fine Dining Lovers Food for Thought Award 2024-25
Article

Vote for your favorite young chef to win the Food for Thought Award

Have your say: vote for the chef who best represents their personal beliefs with a signature dish to win the Fine Dining Lovers Food for Thought Award.
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Carrot dish at Acru.
Article

Daniel Garwood’s Acru tells the story of its nomadic chef

Chef Garwood, most recently of Atomix, will open his debut restaurant in NYC this October. He tells us all about it and why New York could be Tasmania.
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The Roca brothers of El Celler de Can Roca.
Article

El Celler de Can Roca to open first overseas restaurant in Scotland

El Celler de Can Roca, the legendary Girona restaurant, is to open a new site on the Macallan Estate in the Scottish Highlands.
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An epic charcuterie board.
Article

How to craft an epic charcuterie board (according to chefs)

Chefs weigh in on the most important elements of a charcuterie board, from the types of meats to use to the arrangement of the board.
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Chef Marsia Taha Mohamed.
Article

Marsia Taha Mohamed is Latin America's Best Female Chef 2024

Taha Mohamed, who owns restaurant Arami in La Paz, Bolivia, has been named the winner ahead of Lati America’s 50 Best Restaurants 2024.
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Pork dumplings at Din Tai Fung NYC.
Article

Din Tai Fung New York: the verdict

Din Tai Fung fanatic Kiki Aranita gives the first New York outpost of the international dumpling chain a whirl. Will it scratch the itch?
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Chef JP McMahon and a Galway scene.
Maps

JP McMahon’s guide to all-day eating in Galway

Ahead of Food on the Edge 2024, discover where to eat in Galway, Ireland, with tips from local chef and FOTE founder, McMahon.
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Juniper berries.
Article

How to use juniper berries

Juniper berries are a great addition to many dishes but are especially good with game. Find out how to use them and get cooking with juniper berry recipes.
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The premiere of Afuera Hay Más—A Young Chef’s Journey.
Article

Afuera Hay Más: Premiere night

See the most beautiful images from the premiere of S.Pellegrino documentary Afuera Hay Más—A Young Chef’s Journey, in Lima, Peru.
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Rapeseed taco at Spora.
Article

Spora is leading the way in delicious meat alternatives

Chef Rasmus Munk and team’s research facility is using gastronomy to change the food system on a global scale, starting with a new plant-based source of protein.
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Afuera Hay Más photo report.
Article

Afuera Hay Más: an unforgettable experience in 12 shots

Take a behind-the-scenes look at the S.Pellegrino documentary Afuera Hay Más—A Young Chef’s Journey and discover the thoughts and memories Nelson Freitas will always carry with him.
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Four Horsemen pork chop with parsley salad.
Recipe

Cider-glazed pork chops with parsley salad

Inspired by St. John in London, Nick Curtola of New York’s The Four Horsemen has created his own classic pork chop with parsley salad dish.
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Why Waste
Why Waste Vegetables & Herbs? Massimo Bottura and Karime Lopez
Massimo Bottura and his chef Karime Lopez teach you how to reduce food waste by using vegetable trimmings and leftovers to create a delicious sauce and some fluffy croquettes.

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Food & Drink

Pawpaws.
Article
Pawpaws: what they are and how to use them
Discover how to make the most of this tropical-like fruit, native to North America, that’s at its best in early to mid-fall.
A peeled orange.
Article
How to use orange peels
Discover how to use leftover orange peels from candied orange peels to mandarino and other uses when cooking in the kitchen.
Oysters conservas at Oloroso.
Article
How to make fresh conservas
Learn how to preserve fresh seafood with tips and a recipe from chef Jason Peabody of Oloroso, Philadelphia.
Sourdough bread.
Article
How to elevate your desserts with sourdough
Sourdough is not only for rustic breads and pizza; it can add a tangy flavor and moistness to your desserts and cakes too. Here’s how.
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