In the industry where René Redzepi reigned, fellow chefs are debating how, and how much, restaurant kitchens can change.

Stephanie Wu is the editor-in-chief of Eater, overseeing 20+ city sites, national food culture coverage, and an Emmy-award winning video program. A version of this post originally appeared in ...

“Compliments to the chef” takes on a whole new meaning with a special dining experience in Western Pennsylvania. Oftentimes, a diner would relay that message to the chef through a member of the ...

This spring, we can’t wait to escape from our homes, take in the fresh air, and explore new restaurants. Luckily, there is no ...

Every chef has their go-to kitchen tool. For Chris Cosentino, the former San Francisco chef behind Incanto and Cockscomb, it’s a stackable stainless-steel bacon press that he swears by. “I have two ...

Attorney Kevin Kelley set out to create a restaurant that would be the kind of place he could feel at home in. The result is ...

Last fall, one of the hottest restaurants in Beverly Hills—a pasta temple called Funke—closed for six weeks after a fire ripped through the kitchen’s exhaust system. That’s a scary moment for any chef ...

Boka Restaurant Group is unveiling a new restaurant March 26 brimming with whimsical details, a carefully concocted ingredient-driven menu and an ode to Chicago’s culinary history. Gingie is the ...