Food & Wine Rivista Abbonamenti Online

Article2026 Best New Chefs

Meet the 14 best up-and-com­ing chefs in Amer­ica today. From Los Angeles to New York City, they’re deliv­er­ing next-level din­ing exper­i­ences and rede­fin­ing the future of food. By Erika Adams, Sam Guti­er­rez-Cur­ran, Melanie Han­sche, Ray Isle,...

ArticleChef Shel­don Simeon mar­ries plump shrimp, pork ten­der­loin, yakisoba, and a mix of veg­gies in his pan-fried noodle dish that show­cases the soul of Hawai‘i cook­ing.

ArticleUnveil­ing F&W’s 2026 Res­taur­ant of the Year; the best dishes, ingredi­ents, and trends we’ve tried this year (so far); and the 2026 cohort of Hos­pit­al­ity Her­oes

ArticleWhy chilled reds are the hot­test thing in wine right now, plus a guide to the best soju in the U.S. and low-ABV cock­tails to make with it

ArticleBuckle up—we ate through some of Amer­ica’s best road-trip routes and mapped the must­stop spots for your next long drive.

ArticleLes­sons in how to be a great host—and guest—from Danny Meyer