A Washington, D.C., chef won the outstanding category. The Chicago ceremony was hosted by chefs Eric Adjepong, Esther Choi, Andrew Zimmern and Top Chef judge Gail Simmons.
We talk to two of the chefs featured on the hit Netflix show. They're reimagining traditional dishes — a boon for local diners and local farmers as well.
A group of local chefs in Winston-Salem is teaming up to help their colleagues hit hard by the COVID-19 outbreak.
The restaurant business can be tough on your mental health, and has led some chefs to suicide. Chef Patrick Mulvaney is helping Sacramento kitchen workers learn the warning signs and ask for help.
From TV series to cookbooks to cannabis-infused menus at upscale restaurants, pot cuisine is becoming an increasingly lucrative niche — and state and local laws are struggling to catch up.
Females make up less than 30 percent of the the country's labor force. But one nonprofit is providing restaurant and cooking training to vulnerable women who have been shut out by Moroccan society.
Before the Soviet period, "Russian food had color," says Vladimir Mukhin of Moscow's world-famous White Rabbit restaurant. He aims to honor those flavors, as well as locally source his ingredients.
Chefs the world over seem to love serving patrons tiny portions on pristine white plates garnished with dainty drops and squiggles of sauce. Not everyone is impressed, and resistance is mounting.
Chef Hugh Acheson's new book contains more than 100 recipes for the workhorse kitchen tool of convenience. He says this old standby "really is a gateway to cooking from scratch again."