Nina Friend

Each Thanksgiving, the NYC restaurant lets its staff compete for the ultimate prize: a spot on the menu.

Plus, upgrade Sunday morning with our new favorite syrups and drizzles.

Five fantastic chicken dishes that will change your dinner game forever.

Women in Hospitality United is partnering with college students and industry leaders to put on “Hindsight 2021: What I Wish I’d Known.”

The ubiquitous spice blend is more than 223 years old.

In the year and a half since Dwayne Johnson launched his tequila brand, Teremana, he has learned a lot—including the best foods to pair it with.

Chef Claudia Fleming talks with Food & Wine about her new role as Executive Pastry Director for Union Square Hospitality Group and what it’s like to be back in a New York restaurant kitchen.

Roy Shvartzapel’s masterful take on the traditional Christmas bread is a world away from the stale stuff on store shelves. Here’s where to buy the best panettone you’ll ever have.

Chicken breasts are one of the most versatile ingredients out there, but it’s easy to fall into a rut. Master these four recipes for stuffed chicken, chicken burgers, fried chicken, and grown-up chicken nuggets and let your chicken dinner dreams take flight.

Chef and restaurateur Camilla Marcus shares her tips for curating a menu wall at home so you never forget your favorite meals.

The iconic measuring cup and cookware brand has been around since 1915. Here’s how Pyrex became a staple of the American kitchen.

If you have some unused leftover red wine, don’t pour it down the drain — you can easily make red wine vinegar using this recipe.

Chef Nobuyuki “Nobu” Matsuhisa created a culinary empire with the launch of Nobu. Nearly 35 years after opening his first restaurant, there are 47 locations spread across five continents.

This summer, elevate your homemade ice cream with fresh flavors and smart tips from Fany Gerson.

World Central Kitchen, chef José Andrés’ not-for-profit, has made crisis response faster, smarter, and kinder.

Natasha Pickowicz likes them rolled in sugar, frozen, and used as a topping for ice cream.

Making pasta at home is an art unto itself, but John Francis Designs’ gorgeous molds are an easy way to take the visual appeal of your homemade pasta to a whole new level. The next time you make pasta at home — especially ravioli, gnocchi, or raviolini — use a pasta mold to add extra pizzaz.

The Food & Wine Classic in Aspen is celebrating its 40th year, and along the way, the biggest names in the culinary world have been there to celebrate, teach, and innovate. Here’s how the Food & Wine Classic in Aspen got started, and some of the highlights along the way.

This Affogato Martini from Maialino (vicino) in New York City is a decadent dessert cocktail with a welcome kick of caffeine thanks to a little coffee.

Katianna and John Hong, who are married and own the restaurant Yangban in downtown Los Angeles, have a tradition of gathering their family to celebrate Hanukkah, Christmas, and Lunar New Year all in one — in a feast that pays homage to their diverse heritages.