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Chef JP McMahon and a Galway scene.
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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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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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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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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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SPYCA Competition 2024-25 USA winners.
Article

Garrett Brower wins SPYCA Competition 2024-25 USA Final

Chef Brower is the winner of the S.Pellegrino Young Chef Academy Competition 2024-24 USA Regional Final and will now go on to compete at the Grand Finale.
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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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Nelson Freitas' recipe from Afuera Hay Más.
Recipe

Afuera Hay Más: Nelson’s recipe

Learn to make the dish Nelson Freitas presents to Virgilio Martínez in the S.Pellegrino documentary, Afuera Hay Más—A Young Chef’s Journey.
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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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Whole cucumbers.
Article

Yes, sometimes you must eat an entire cucumber

With Logan Moffit's cucumber recipes going viral here are recipes inspired by the influencer as well as more classic cucumber preparations.
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SPYCA Competition 2024-25 UK winners.
Article

Ben Miller wins SPYCA Competition 2024-25 UK Final

The Canadian, who cooks with Alex Dilling in London, is the winner of the S.Pellegrino Young Chef Academy Competition 2024-25 UK Regional Final.
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Margherita at Una Pizza Napoletana.
Article

New York’s Una Pizza Napoletana named world’s best pizzeria

Anthony Mangieri’s New York pizzeria has topped the Italian 50 Top Pizza ranking for the first time, beating Neapolitan and Italian pizzerias.
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Chefs Nelson Freitas and Virgilio Martínez, and the Lima skyline.
Maps

A taste of Lima with Nelson Freitas and Virgilio Martínez

Chef Virgilio Martínez took the S.Pellegrino Young Chef Academy Competition winner on a culinary adventure in the Peruvian capital. Discover where they ate.
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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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