Sara Liss

Chef Carlos Delgado weaves memory, migration, and ambition into a Michelin-starred tasting menu shaped by his upbringing in coastal Peru.

As legacy publications abandon anonymity and push critics into the spotlight, food criticism is being reshaped by visibility, platforms, and a changing relationship between expertise and trust.

More than 40 years after her seminal Entertaining, Martha Stewart’s no-shortcuts approach is as challenging and gratifying as ever.

After wildfire upended their lives, a writer and a chef find meaning, purpose, and connection through food and the act of rebuilding.

From martini glasses to coupe stems, pastry chefs are borrowing from the bar to rethink dessert presentation, blending visual drama, sensory payoff, and a sense of play at the end of the meal.