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James Beard Awards

Review: 'Preserving the Japanese Way,' by Nancy Singleton Hachisu

Gary Villablanca Duff | Posted 03.24.2016 | Taste
Gary Villablanca Duff

An ever-expanding genre of cookbooks is exploring the idea of traditional Japanese foods at home. We have Nancy Singleton Hachisu to thank for that.

Broadcasts From the James Beard House: Susan Ungaro

Gary Villablanca Duff | Posted 03.10.2016 | Taste
Gary Villablanca Duff

James Beard Foundation President Susan Ungaro sat down with Gary Duff, host of The New American Kitchen, to discuss the role of women in the culinary world, her tenure at the Beard House and her transition into the world of food.

Food For Thought: When Will Women Chefs Get Their Just Desserts?

Beverly Wettenstein | Posted 03.09.2016 | Women
Beverly Wettenstein

Princess Leia was promoted to General. But it still isn't a culinary career cakewalk for women chefs in the gastronomy galaxy.

In Praise of Pepín: France's Second Greatest Gift to America

Robert Rosenthal | Posted 12.17.2015 | Style
Robert Rosenthal

Make no mistake: Jacques Pepín is the single greatest cooking instructor in the history of food television.

The New American Kitchen Podcast: Southern Food Through the Eyes of Trailblazer Nathalie Dupree

Gary Villablanca Duff | Posted 08.25.2016 | Taste
Gary Villablanca Duff

In this week's edition of The New American Kitchen, we explore southern food through the eyes of trailblazer and Who's Who of Food and Beverage induct...

Chicago's State of Culinary Affairs

Elysabeth Alfano | Posted 07.15.2016 | Chicago
Elysabeth Alfano

You may pick up a few tips for scoring your favorite food from your favorite chef and how being extra nice to a restaurant's executive chef and staff might be the brownie points you've been hoping for.

Welcome to Chicago, James Beard Foundation: 10 Delicious Facts About the Windy City

Jim Slama | Posted 06.30.2015 | Business
Jim Slama

As advocates of the Good Food movement in Chicago, we are honored that the James Beard Foundation Awards are coming to town.

These Are The Finalists For The 2015 James Beard Awards

The Huffington Post | Carly Ledbetter | Posted 03.24.2015 | Taste

See who's in the running for Best New Chef!

2015 James Beard Award Semifinalists Announced

The Huffington Post | Carly Ledbetter | Posted 02.18.2015 | Taste

Who's in the running for Best New Chef?

Flour Power: Women Chefs Reap Just Desserts in Food & Wine and White House

Beverly Wettenstein | Posted 02.16.2015 | Women
Beverly Wettenstein

The proof is in the pudding this year. Women chefs cracked the glass ceiling repeatedly to achieve record "first female" milestones in culinary history, magazines, James Beard Awards, the White House and Michelin guides.

Chefs' Movie Doppelgangers: Famous Chefs At The James Beard Awards

Ali Rosen | Posted 07.06.2014 | Taste
Ali Rosen

At this year's awards we decided to ask our favorite chefs who would play them in a movie version of their life.

Bourdain, Ina Garten Win Big At James Beard Awards

The Huffington Post | Carly Ledbetter | Posted 05.05.2014 | Taste

Click here to see the complete list of winners!

Chicago Gears Up for the James Beard Awards

Elysabeth Alfano | Posted 07.02.2014 | Chicago
Elysabeth Alfano

The impact of so many great chefs and excellent restaurants can be felt by the James Beard Foundation announcing its nominees in Chicago, rather than New York.

James Beard Foundation Announces Nominees For 2014 Awards

The Huffington Post | Posted 03.18.2014 | Taste

Congratulations to all the nominees!

Sweet Memories From Pastry Chef Laura Sawicki

Dark Rye | Posted 02.16.2014 | Taste
Dark Rye

Laura Sawicki is a pastry chef, but she's also a creative artist.

Pickles, Pigs & Whiskey: Big Bad Chef's First Cookbook

Sam Hiersteiner | Posted 01.23.2014 | Taste
Sam Hiersteiner

Before I sat down to write about John Currence's new cookbook -- Pickles, Pigs & Whiskey -- I surveyed my brown liquor shelf and found just the right courage: a bottle of Willett Rye with one good pump left in it.

The Regal Vegan: Fooling Jewish Grandmothers w/Faux Gras

Liza de Guia | Posted 11.19.2013 | Taste
Liza de Guia

Meet Ella Nemova, the Founder and Chief Faux Gras-preneur of The Regal Vegan, an artisan food company in Brooklyn focused on decadent vegan treats. Her opinions are fiery, and her suggestions eye-opening.

Wild Pigs in Texas

Dark Rye | Posted 09.19.2013 | Taste
Dark Rye

Chef Jesse Griffiths on ethical hunting.

Who Are the Best New Women Chefs?

Beverly Wettenstein | Posted 10.05.2013 | Women
Beverly Wettenstein

f these designated honorees are "the future of food," when will creative women chef power rangers rise in the culinary universe? Perhaps women chefs should cook up a "Food & Whine" protest?

What's Cookin' in Music City?

Budget Travel | Posted 10.04.2013 | Travel
Budget Travel

Sure, Nashville has earned its rep as Music City. Where else can you kick back and enjoy a family-friendly show like the Full Moon Pickin' Party, featuring country headliners plus bluegrass and roots artists in a public park under a full moon?

Drawn to Fire: A Fire Starter & His Sustainable Meat Shop

Liza de Guia | Posted 07.26.2013 | Taste
Liza de Guia

Jeremy Stanton, the chef and proprietor of sustainable butcher shop The Meat Market, has a way with fire.

Q & A With Stuart Brioza and Nicole Krasinski of the JBF Award-Winning State Bird Provisions

James Beard Foundation | Posted 05.15.2013 | Taste
James Beard Foundation

Stuart and Nicole of State Bird Provisions about their follow-up project, the versatility of pancakes and where they eat on their days off.

Robin Wilkey

And The SF James Beard Award Winners Are...

HuffingtonPost.com | Robin Wilkey | Posted 05.07.2013 | San Francisco

It was a good night for San Francisco. The best of food and drink gathered at New York's Lincoln Center on Monday night for the 2013 James Beard A...

James Beard Foundation Announces 2013 Restaurant & Chef Winners

Posted 05.07.2013 | Taste

A lot of great winners this year.

Why We Cook: Chef Amie Valpone Cooks to Live

Liza de Guia | Posted 06.26.2013 | Taste
Liza de Guia

What if you loved food, but the odds were against you?