A Japanese chef has taken the culinary world by storm, not for his ability to prepare sushi to perfection, but for his talent for cooking a...

A former prison in Lovis is now a romantic restaurant. Chef Sophia Rudolph offers refined French-inspired dishes. The menu focuses on veget...

Indian spices are transcending their role as mere ingredients, becoming cultural storytellers on global dining tables. Chefs are now using ...

Atelier Crenn in San Francisco redefines fine dining with a captivating pescatarian tasting menu that celebrates the artistry of Chef Domin...

Coda, a 2-Michelin-starred dessert restaurant in Germany, defies expectations by crafting innovative, sugar-free treats. Chef Rene Frank us...

Osteria Francescana will make you reconsider what's so exceptional with Italian cuisine.

Spain holds a special place for the chef as his ultimate food destination.

Varun Pereira, 37, executive chef at Sly Granny, was once a part-time dishwasher in the US.

This week Delhi will get to taste Mugaritz, one of the world’s most experimental restaurants, as super chef Andoni Luis Aduriz treats the c...

Creating deceptive dishes take up to a couple of days or weeks, depending on the complexity of the idea and ingredients.

Noma — which remained on the top of restaurant lists ever since it zipped up the World’s 50 Best Restaurants in 2010 — has had an unprecede...

French Pastries & cakes will see an upsurge in produce and demand accompanied by generous use of herbs & select ingredients.

There is a huge difference in the consumption patterns in both cuisines when it comes to staples like meat, fish and rice.

Social media, food blogging, global travels & exposure to food trends, have done their bit to bring about a heightened sense of beauty in a...

Food is the new fashion. And everyone wants a piece of the pie. The equivalent of the little black dress is one’s proclivity to cook.

ET Magazine takes a look at the top five chefs who will break new ground in what is going to be an eventful year in their careers.

Bengaluru's food and beverage industry is no longer just about palate and plating.