Mitsuharu Tsumura talks about the top of the list of the 50 best restaurants in Latin America, the chef reveals plans for some new concepts of randomness.
Let some of the world's best chefs teach you how to make pasta sauces, including a pesto from Massimo Bottura and an delicious beef ragu from Theo Randall.
The founder of Slow Food, Carlo Petrini, says restaurant kitchens must radically change, forgetting the Escoffier paradigm and focusing on mental well-being