Outside Nuremberg, Chef Turns Slithering Nightmare into Delicious Dinner
To help save endangered eels, Sosein hunts them for dinner
The Forward Feed
News, breakthroughs, and inspiration from gastronomy's cutting edge.
From Borneo via Penang, A Salt That Goes Beyond Basic
Penang's Gen discovers a salt unique in both flavor and culture
Outside Pittsburgh, A Fine Dining Restaurant For Everyone
Superior Motors in Braddock, PA stays accessible to locals
In Fez, A (Green) Papaya Grows
Anan Sorsutham introduces the conservative medina--and the local soil— to authentic Thai ingredients
Respect the Turnip
At Virtus in Paris, a social media-powered collaboration yields stellar new vegetable dishes
In Yangon, An Introduction to Regional Myanmar Cuisine
Thanks to two sisters, the capital of Myanmar gets its first moik restaurant
As White As Snow (Mountain Garlic)
Two chefs find inspiration in an evocative Kasmiri ingredient
In Paris, All That Glitters Is Not Hematite
The new pastry chef at the storied Hotel de Crillon gets inspiration from the designer's minerals
In Helsinki, A Uniform as Sustainable as the Food
The uniforms for Nolla were designed by a local fashion firm from recycled textiles
More Chicharrón News: The Long, Slow Edition
For London's Blanch and Shock, a mistake turns into a perfect snack
In Curitiba, a Chef Says 'Eat Your Vegetable-Flowers'
Manoella Buffara puts blossoms on her—and her communitiy's—menu
The Coconut That Dreams of Being a Chicharrón
In Mexico City, Gabriela Ruíz works meaty miracles
Making Hay in Marrakech
At Le Jardin, Yannick Alleno's fascination with Silk Route history yields a new-old technique for root vegetables
Alex Atala and the Aroma of Empowerment
Through his ATA institute, the chef of D.O.M. works with the Kalunga community to bring an extraordinary wild vanilla to market
A Spirited Response to US Border Policy
Empirical Spirits Takes on Trump With Its Latest Release
In Copenhagen, A Shawarma That Will Make You Forsake All Others (And No, It's Not from Kebabistan)
In its debut vegetable menu, Noma takes celeriac to new lheights
From Brighton, More Breaking Elderflower News
Silo restaurant gets guests foraging with an elderflower exchange
In Los Angeles, Somni Goes Postal
Aitor Zabala turns a technique he learned from Albert Adrià's team into an edible envelope
Dan Barber Offers a Peek into the Future of Vegetables
At a meeting in Bilbao, the chef of Blue Hill at Stone Barns explains his seed breeding project, Row 7
Closing the Coconut Loop in Bangkok
Bo.Lan has discovered a way of transforming its weightiest waste into fuel
