Raphael Brion

Passed down through generations, the BeeBo is a long-cherished pasta maker that enables anyone to crank out hand-made cavatelli in minutes.

The best dishes Food & Wine's Restaurant Editor Raphael Brion ate in a year across America.

The chef was an avid runner and built an inclusive run club.

The single-level seafood platter is popping up in restaurants.

Sparkling wine naturally makes a great pairing for brunch. Because when it comes to bubbles, there’s a “flood” that happens at the back of your palate, a “battle between fruit and acid,” sommelier Anthony Giglio shared at the Food & Wine Classic in Charleston.

A great way to get to know a place better is through its food, as inevitably, the regional and seasonal ingredients have played a big role in building the character and personality of a place. Case in point, this oyster and okra gumbo that perfectly represents Charleston and the South Carolina Lowcountry.

The new Niche Food Group concept, located within St. Louis' Food Hall, is three floors, 16,000 square feet, and serves up globally-inspired barbecue.

Camari Mick and Mary Attea are 2024 F&W Best New Chefs at Raf’s and The Musket Room in New York City. Raf’s is the ultimate fun night out on the town, blending French and Italian flavors in dishes like escargot filled with whipped lardo and herbs. Down the street, The Musket Room’s fine-dining menu features dishes that are works of art.

Erika Council is a 2024 F&W Best New Chef at Bomb Biscuit Co. in Atlanta, where she has a singular focus: making the most delicious biscuits in the known universe. Going by the impossible tenderness of those biscuits — and the line out the door — she’s succeeded.

Jonny White, Jalen Heard, and Lane Milne are 2024 F&W Best New Chefs at Goldee’s in Fort Worth, Texas, where they’re turning out delectable smoked meats and superb sides that are worth the (often hours-long) wait.

Nicole Cabrera Mills is a 2024 F&W Best New Chef blending Cajun classics with the flavors of the Philippines at Pêche, one of New Orleans’ most beloved restaurants.

Karyn Tomlinson is a 2024 F&W Best New Chef cooking hyperlocal, soul-satisfying, nostalgic dishes at Myriel, her restaurant in St. Paul.

Silver Iocovozzi is a 2024 F&W Best New Chef, serving up dishes that blend Filipino and Southern foodways at his joyful gem of a restaurant, Neng Jr.’s, in Asheville, North Carolina.

Lawrence “LT” Smith is a 2024 F&W Best New Chef. The football player turned chef is cooking wildly imaginative Mexican-inspired food at Chilte, his restaurant in Phoenix.

Leina Horii and Brian Lea are 2024 F&W Best New Chefs making technically precise, comforting Japanese classic recipes at their restaurant, Kisser, in Nashville.

Wedchayan “Deau” Arpapornnopparat is a 2024 F&W Best New Chef cooking up one-of-a-kind Thai dishes at Holy Basil, his groundbreaking restaurant in Los Angeles.

The best kitchen tools, chefs’ knives, and cookbooks recommended by 2024 F&W Best New Chefs.

Food & Wine names Burdell in Oakland, California, the 2024 Restaurant of the Year for chef-owner Geoff Davis' bright and modern approach to soul food, which boldly reimagines classic dishes. The restaurant is rooted in reverence and respect for the past, with a warm, welcoming environment with plenty of vintage touches. Burdell also provides its staff an equitable workplace, covering half of health care costs for full-time employees and taking other steps to create a sustainable environment for all workers.

Seattle chef and restaurateur Tamara Murphy worked tirelessly to benefit the community.

If you love to make duck recipes like roast duck, duck breast, and duck a l’orange at home, you’ll be happy to know that more restaurants are serving duck on their menu. From Peking duck and duck confit to duck a la presse and duck tacos, find your new favorite duck dish on a restaurant menu near you.