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Winner of SPYCA Iberian Regional Final Announced

Nelson Freitas is the Winner of the S.Pellegrino Young Chef Academy Competition regional final for Iberia, and will represent the region at the Grand Finale in Milan. Find out more.

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Creativity Takes Centre Stage at Brain Food North Europe

The local jury and a very special guest took to the stage in Copenhagen to talk ‘Taste and Creativity’.

A group of chefs attending a panel discussion.

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Brain Food Forum UK Sees Chefs Come Together

The panel discussion saw some of the biggest names in UK gastronomy discussing vital issues with the star chefs of tomorrow.

panelist at Fine Dining Lovers Brain Food Forum Spyca Regional US finals

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Brain Food Forum, NYC, Addresses Industry Passions and Challenges

Find out what happened at Fine Dining Lovers' Brain Food Forum in New York City, as some of the top names in American gastronomy came together to speak.

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Grigoris Kikis Wins SPYCA 2022-23 Regional Final for South-East Europe

Grigoris Kikis wins the S.Pellegrino Young Chef Award 2022-23 Regional Final for South-East Europe. Find out who he shared the podium with.

SPYCA Competition Regional Final Asia winners

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Winner of SPYCA 2022-23 Regional Final for Asia Announced

The winner of the S.Pellegrino Young Chef Academy Award 2022-23 in the regional final for Asia is Ian Goh, for his dish, 'Heritage Lamb'. Find out more.

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Winner of SPYCA Regional Final for Mainland China Announced

The winner of the SPYCA regional final for Mainland China is Yi Zhang, who will now represent the region in the Grand Finale in Milan.

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Winner of the SPYCA 2022-23 US Regional Final Announced

The S.Pellegrino Young Chef Academy Competition 2022-23 US regional final was won by chef Daniel Garwood. Read on to find out more.

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Front of House Survey Results

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Front of House

Download the Results of Our Front of House Survey

We spoke to over 10,000 hospitality workers and diners. Find out what they had to say about the state of front of house.

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Best Chefs in the World

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See The Kitchen 'Through The Eyes of The Chef'

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How to Make Sablefish (Black Cod) with Chef Aisha Ibrahim

Through The Eyes is cooking closer, faster and more direct than you’ve ever seen before, as the world's best chefs reveal their recipes for classic

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Cacio e Pepe: Through the Eyes of the Chef Riccardo Camanini

Through The Eyes of The Chef will teach you how to cook the classic Italian recipe like a pro, with tips, tricks and techniques from one of Italy’s best chef

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How to Make Beet Tartare with Chef Zineb Hattab

Chef Zineb Hattab of Zurich's Kle restaurant shows u

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Chocolate Truffle Slice with Chef Andreas Caminada

Learn how to make a delicious chocolate truffle dessert with this simple and delicious mousse with fresh baked biscuits.

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How to Make Miso Eggplant Omelette with Chef Aisha Ibrahim

Miso eggplant omelette is a Japanese comfort food.

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How to Make Steak Tartare with Three-Michelin-Star Chef Enrico Bartolini

Tree-Michelin-star chef Enrico Bartoli

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A history of The Culinary Institute of America: 1966-76.

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Culinary Schools

A history of The Culinary Institute of America: 1966-76

In the third part of his series looking at the history of the CIA, Andrew Friedman examines the rise of the celebrity chef and changing perceptions of the profession.

A history of The Culinary Institute of America: 1956-66.

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Culinary Schools

A history of The Culinary Institute of America: 1956-66

Andrew Friedman continues his deep dive into the CIA story, this time focusing on a period of prosperity for the American public that resulted in a new interest in food and cooking.

A history of The Culinary Institute of America: 1946-56.

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Culinary Schools

A history of The Culinary Institute of America: 1946-56

In a seven-part series, Andrew Friedman explores the birth and development of one of the world's most prestigious cooking schools – the CIA. Read part one now.

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City Tasting Tour

Istria: Where family-run local producers feed fine dining

Generations of family-run producers are nurturing the gastronomic wealth of this picturesque region of Croatia, with a little help from their chef friends. Find out where to stop off for some of the best cheese, olive oil, truffles and more.

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Italian Cuisine

Italy’s Green Gastronomy Stars

From Venice to Sicily, eco-centric fine dining is sweeping Italy, where 48 restaurants hold the new Michelin Green Star designation. We meet some of the Italian chefs making strides in sustainability.

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Food Trends

Food trends: A flavour of 2023

From ‘swalty’ snacks to eater-tainment, this is what you could be eating, drinking and experiencing in 2023.

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Food Science

FDL+ Shroom for Improvement: 'Mamu' is the Meat Alternative with a Twist

Rather than just being faux-meat, Mamu is different. It's a mushroom-based meat alternative that's getting its launch in restaurants so that chefs can test its versatility. Flora Tsapovsky investigates.

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The Next Course

The Next Course: Middle Eastern New American menu linguistics

Kiki Aranita asks Middle Eastern chefs and restaurateurs how they feel about the linguistic shift towards the region's fashionable larder in US restaurants.

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Food Infographics

FDL+ The Rules To Building The Perfect Sandwich

How do you build the perfect sandwich? Here are the best tips and tricks to making the best sandwiches ever. Discover more on Fine Dining Lovers.

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The Digest

The Digest: Bill Buford - Bread and Friendship in Lyon

Listen to the journalist and food writer Bill Buford speak of his gastronomic adventures in Lyon, and how the daily kneading of bread produced an enduring friendship.

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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.

In the most touristic area of Milan, the Duomo, it is possible to eat for around 25 euros without sacrificing food quality.

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Podcasts

Podcast

E6: Bill Buford - Bread and Friendship in Lyon

When author, journalist and food writer Bill Buford uprooted his young family from New York to the French city of Lyon, he got more than he barga...

Podcast

E17: The Extraordinary Life of Chef Jacques Pepin

One of the most widely known and loved figures in American food media, Frenchman Jacque Pepin is a chef, author, television host, philanthropist,...

Podcast

E15: "Hungry for Laughs" Dan Ahdoot

You might know Dan Ahdoot as a comedian and actor in shows such as Cobra Kai. But he is also a committed food explorer, restaurant investor and h...

Podcast

E14: "The Sioux Chef” Sean Sherman

Sean Sherman is a chef and founder of The Sioux Chef, a group of indigenous American ethnobotanists, food preservationists, adventurers and forag...

Podcast

E13: “Pie King” Calum Franklin

Calum Franklin, the chef behind London’s Victorian-style Pie Room, is making pie-making fashionable again. His and his team’s incredible creation...

Podcast

E12: "The Power of Food" Clay Williams

Clay Williams is a Brooklyn-based photographer and co-founder of Black Food Folks, a platform that aims to promote and connect black food and dri...

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Trending Galleries

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S.Pellegrino Sapori Ticino

S.Pellegrino Sapori Ticino 2022: The Most Beautiful Dishes

Spain was the great protagonist of the sixteenth edition of S.Pellegrino Sapori Ticino 2022, with some of its most famous Michelin-starred chefs dis

View the Gallery about S.Pellegrino Sapori Ticino 2022: The Most Beautiful Dishes

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Latin America 50 Best Restaurants

Latin America's 50 Best Restaurants 2022: A Gallery of Dishes

As Virgilio Martinez's Central restaurant in Lima, Per

View the Gallery about Latin America's 50 Best Restaurants 2022: A Gallery of Dishes

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Korean Food

Discover JuJu by Kristian Baumann

Chef Kristian Baumann made a name for himself at the now close

View the Gallery about Discover JuJu by Kristian Baumann

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Food Books

See Inside The Unofficial Simpsons Cookbook

The Simpsons has become something of a cult over the years.

View the Gallery about See Inside The Unofficial Simpsons Cookbook

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Food Books

Great Pubs of England: See Inside the New Book

Great Pubs of England sees photographer Horst A.

View the Gallery about Great Pubs of England: See Inside the New Book

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Why Waste

Why Waste? Season Two | Behind the Scenes

In the second chapter of Fine Dining Lovers' exclusive video series, Why Waste?, Massimo Bottura challenges some of his ch

View the Gallery about Why Waste? Season Two | Behind the Scenes

Food & Drink

Article

All The Health Benefits of Eating Sweet Potatoes

Sweet potatoes are versatile and easy to prepare in so many recipes. Find out all the different health benefits of eating sweet potatoes.

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How to Pan Sear Meat & Fish Properly

Do you want to get a perfect sear on your meat and fish, deliciously brown and full of flavour? This video shows you how.

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The Eight Best Bread Replacements for Sandwiches and More

The eight best bread replacements for sandwiches and more, from cauliflower bread to corn tortillas.

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FDL+ How to Eat Panettone Like an Italian

Panettone is one of the most famous Italian Christmas desserts. Find out how to eat it properly, how to slice it and what to serve it with.

Inspirational Dishes

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Maxime Gilbert: Écriture

cabbage marrow, sour cream and demiglace made of root peels

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Vladimir Mukhin: White Rabbit Restaurant

White Rabbit’s chef Vladimir Mukhin leads the new wave of Russian chefs obsessed with keeping the country’s culinary tradit

Oriol Castro, Mateu Casañas and Eduard Xatruch

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Castro, Casañas and Xatruch: Disfrutar

The Inspirational Dishes of Disfrutar in Barcelona, owned and run by three El Bulli disciples, Oriol Castro, Mateu Casañas and Eduard Xatruch.

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Paul Pairet: Ultraviolet

Some of the most iconic dishes of Ultraviolet by Paul Pairet.

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Enrique Olvera: Pujol

Discover ten of the most representative inspirational dishes from Enrique Olvera.

Pirarucú, cacay, yuca agria, ají ojo de pez

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Leonor Espinosa: Leo

Discover ten of the most representative inspirational dishes from Leonor Espinosa

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Jordan Kahn: Vespertine

Jordan Kahn, chef of Vespertine, create some iconic dishes thanks to collaboration across numerous disciplines: perfumeries, artists, designers, architects,

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