The Michelin Guide to restaurants has been around for more than 100 years and claims more gravitas, by sheer longevity, than most other dining guides. Recognition bestowed by this particular institution can make or break a restaurant.

How do celebrity chefs support political candidates? With fancy dinners? With non-connected joint expenditure committees? With hundred dollar bills baked into pies?

Every year since 1991, the James Beard Foundation picks one chef, out of all the hundreds of thousands in America, to be its Outstanding Chef of the Y...

The other night, there was an unorthodox kind of culinary happening. Deepak and Jean-Georges, two men famous enough that we're all on a first-name basis with them, created a four-star recipe for the launch of Vongerichten's newest book.

Johnny Iuzzini should have a lot of pride in his work. He's a driven, accomplished pastry chef who from an early age was smitten with sweets.

In September 1991, chefs Jean-Georges Vongerichten and Todd English looked unstoppable. English had just been named the James Beard Rising Chef of the...

Today's HuffPost Food feature "The Rise Of The Emperor-Chefs" makes it clear that celebrity chefs are at something of a crossroads. Some are getting h...

To some, this rags to riches story reads like a fairy tale, but for Marja Vongerichten is it real life.

If you are a New Yorker... or know a New Yorker... or know someone who knows a New Yorker, you know about the best halal chicken and rice cart on 53rd and 6th. Our chicken recipe is better.

It was a good night for New York and a good night for women in food. A New York girl attending my first James Beard Awards, I couldn't have been happier about the winners. Here, a quick recap of the night's events.

Although I found the Michelin Guide to be somewhat baffling, the chefs who were granted stars clearly felt otherwise, and they expressed themselves to me emphatically.

I remember sweetbread dishes I ate years and years ago as if it were yesterday and lament them. There was a time when sweetbreads were certainly more prominent on New York menus than they have been of late.