Often called “flying winemakers” because of their travel-heavy careers, these experts are valued for their exact palates and knowledge. Here, they share the personal tastes that shape their vinicultural vision

You enter by gangplank, and the concrete walls are three feet-thick. But for Norway’s Ubostad brothers, the challenge of constructing an underwater restaurant was part of the allure: “People around here think of what’s possible rather than what’s impossible.”

Dormant for the past few decades, little-known domestic regions are gaining traction. Here’s a look at three top bottles

Meet Angela Dimayuga, who’s redefining the hotel’s culinary program—including its first overseas property

Bottura and Lara Gilmore, his wife and collaborator, have created an elegant extension of their personal passions

After two years of soul-searching, the king of Lowcountry cooking returns to his roots with a shrouded new venture—and it’s “the restaurant I want to retire in.”

The chef, whose restaurant TAK Room will be part of the culinary program he’s co-curating at New York’s Hudson Yards, reveals what’s on his phone

In ‘More Than Our Bellies,’ Lim shares the recipes, many from his mother, that have nourished him

The wildly ambitious culinary collective has cooked for clients like Virgil Abloh and Instagram. Now, its bold ideas take root at a sprawling new space

Chef Lisa Lov opens her first restaurant, Tigermom, in the city

Jonah Hill, John Legend, Phoebe-Waller Bridge and six more Innovators share their stories.

Following its successful summer pop-up in East Hampton, the restaurant is opening a seasonal outpost in Aspen.

“It’s like, ‘Be better or f—ing see you later.’”

In his new cookbook, the Swedish chef captures the heart of baking culture across Scandinavia.

From the creators of local hot spot Kitty Fisher’s, Cora Pearl offers an unpretentious menu to match its warm interiors.

A new memoir recounts how, after hurricanes devastated the island, Andrés’s organization overcame bureaucratic hurdles by enlisting 20,000 local volunteers to prepare and deliver 3.7 million meals.

At his new restaurant, Angler, San Francisco chef Joshua Skenes is committed to serving local, fresh fish.

Boiled peanuts and greasy pizza are no longer requisite fare at sporting events. These five stadiums are bringing in big-name chefs, decadent eats and upscale drinks.

Maverick chefs are making pilgrimages outside the city for untamed ingredients.

Seven introductory flavors will be sold at Target and in a new Manhattan shop.