Khushbu Shah

One of the World's Oldest Coffee Cultures Takes on a Delicious New Life in Brooklyn's Sunset Park

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From Yemen with love.

How L.A.'s Coolest Restaurant Family Cooks at Home

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The Mahendro family is the force behind Los Angeles' trendsetting modern Indian restaurant Badmaash, and they still find time to get together for feasts on the weekend.

有一个简单的房子客人饮料准备好了吗

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Having simple signature drink makes dinner parties a breeze, but also means you are always prepared for when guests unexpectedly drop by.

Your Microwave Can Make You an Even Better Cook—If You Use It Right

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Chefs and other culinary pros know there is no better tool in your kitchen for cutting down cooking time while still achieving the same results as other methods.

How to Make Salsa Out of Anything

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Chef Wes Avila, owner of Angry Egret Dinette in Los Angeles, shares his versatile approach to making bright, zippy salsas from whatever he has on hand.

Thanksgiving Is the Best Pie Holiday

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For Lisa Ludwinski and her beloved Detroit bakery Sister Pie, Thanksgiving is the biggest day of the year.

Best Bites of 2021

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From a TikTok-inspired wrap to butter terrine, these dishes stood out this year to F&W Restaurant Editor Khushbu Shah.

Food & Wine Best New Chefs 2021

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The 33rd class of Best New Chefs will guide the industry toward a stronger, brighter, more equitable future for workers and diners alike.

Thanksgiving Is the Best Pie Holiday

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For Lisa Ludwinski and her beloved Detroit bakery Sister Pie, Thanksgiving is the biggest day of the year.

Best Bites of 2021

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From a TikTok-inspired wrap to butter terrine, these dishes stood out this year to F&W Restaurant Editor Khushbu Shah.

Food & Wine Best New Chefs 2021

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The 33rd class of Best New Chefs will guide the industry toward a stronger, brighter, more equitable future for workers and diners alike.

Food & Wine Best New Chefs 2021: Ji Hye Kim

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Inspired by Michigan ingredients and memories of her mother’s cooking, this Best New Chef offers lessons in the history of Korean cuisine interspersed among layers of flavor and texture.

Food & Wine Best New Chefs 2021: Carlo Lamagna

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Family is central to this Filipino chef’s food and philosophy. His cooking is an homage to the vibrant flavors of his childhood, a tribute to his late father, and a promise to a community whose ambitions he wants to support.

Food & Wine Best New Chefs 2021: Angel Barreto

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A lifelong student of Korean food, this Best New Chef wants to educate and inform diners about the cuisine, with a boundary-pushing menu that looks both to the past and to the future for inspiration.

Food & Wine Best New Chefs 2021: Thessa Diadem

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This Best New Chef draws inspiration from the international grocery stores of Los Angeles and channels them into her innovative, decadent pastries—from a custardy ube pie to fluffy, tender conchas.

Food & Wine Best New Chefs 2021: Gaby Maeda

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Kindness in the kitchen is as important as creativity to this chef, who draws on the flavors of her honolulu childhood to create a menu that’s part Hawaiian, part Californian, and entirely her own.

Food & Wine Best New Chefs 2021: Blake Aguillard and Trey Smith

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In a former pizza joint in the Bywater neighborhood, the chefs and co-owners of Saint-Germain are serving the most creative, ambitious, and accessible tasting menu in the nation.

Food & Wine Best New Chefs 2021: Lucas Sin

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Through a delicious deep dive into research and development and a visionary new business model, this Best New Chef wants to change the way you think about American Chinese food.

Food & Wine Best New Chefs 2021: Fermín Núñez

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At his groundbreaking restaurant, this chef is advancing a new definition of Tex-Mex cooking through fresh masa, “black magic oil,” and the gospel of great tortillas.

Food & Wine Best New Chefs 2021: Paola Velez

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This joyful pastry chef’s bold and vibrant desserts are matched by her energy, humor, and enthusiasm to improve kitchen culture and help make the hospitality industry a more fair and equitable place.

Food & Wine Best New Chefs 2021: Matt Horn

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This self-taught pitmaster, who has never worked in any restaurant but his own, didn’t start cooking until his twenties. Today, he’s making up for lost time with a single-minded dedication and a unique, personal, and delicious style of barbecue.

F&W Game Changers: Eric Rivera

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The contrarian chef has found success in refusing to run a traditional restaurant.

F&W Game Changers: Miyoko Schinner

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At her creamery, Miyoko Schinner is transforming the world of vegan dairy.

The Cult of Blue Moon Ice Cream

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Blue moon is a sweet staple of Midwestern summers.

Dive into These Icy, Creamy, Chewy, Dreamy Desserts

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Found throughout Asia, these chilly treats offer beguiling textures and cooling sweetness perfect for the height of summer.

Royal Falooda

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There is no incorrect way to layer falooda, the milky, traditionally rose-flavored dessert beloved in India, Pakistan, and other parts of South Asia. Everyone has their own preference on how to stack the components—but agree that falooda is always best built in a tall glass. This dessert stars bouncy cubes of rose jelly suspended in rose syrup–sweetened milk over layers of tender corn vermicelli and chewy chia seeds. A crowning scoop of vanilla ice cream adds a creamy finish. With its beguiling mix of textures, the Royal Falooda belongs to a category of colorful, cooling desserts that appear throughout Asia which are hard to label but extremely easy to eat.

From Fizzy Yuzu to Milky Tea, These Japanese Drinks Are Full of Surprises

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Preparing for a trip to Japan, one soda at a time.

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