Chefs

In her new book, Charlotte Druckman asks over 100 female chefs and food writers if there are any words or phrases they wish people would stop using to describe them. One word was a bit of a surprise.

The government recruited Michelin-starred chefs to craft recipes from ingredients that can be foraged at sites across the Swedish countryside. Diners book a table, show up and hunt for their own food.

U.K. tween Omari McQueen began to cook at age 7, when his mother experienced paralyzing migraines. It wasn't long before he appeared on TV, opened a trendy food hall booth and sat on an expert panel.

Chefs are turning to Fresh Impact Farms, located in an unassuming strip mall outside of Washington, D.C., when they want edible flowers, herbs, and greens that do more than just make a pretty plate.

A violent past wiped out some of the country's culinary roots and contributed to a reliance on processed foods. But that is changing, as a movement grows to innovate with indigenous ingredients.

After nearly going bankrupt, chef Tim Ma cut costs by cooking creatively with every last bit of ingredients. Some dishes born of frugality have become favorites at his acclaimed D.C. restaurant.

After hurricanes Irma and Maria, these chefs defied the destruction, kept their restaurants open and fed hungry victims. Will they be finalists for the culinary world's prestigious James Beard Awards?

The French president and several celebrity chefs mourned the loss of a man who helped re-imagine French cuisine.

In an interview with NPR's Here & Now about his new documentary, Wasted! The Story of Food Waste, the chef drives home the size of the problem and the importance of changing our perspective.

Cafeteria manager Jason Smith didn't have any formal culinary training, but he did have a dream: to be a star. And now he's "happier than possum eating a sweet tater pie."

The Arizona chef, widely regarded as the father of the modern artisanal pizza movement, weaves threads of memory, tradition and family in a book that reflects his evolution as a chef and restaurateur.

Teams of cooks are making dishes from food that many American consumers would overlook — or even consciously avoid — as part of a sustainability project aimed at reducing food waste in the U.S.