The James Beard Foundation Gala for Good™ celebrates chefs and other culinary leaders who make our collective future more equitable, sustainable, and delicious. Join us in celebrating our ...

Congresswoman Chellie Pingree (D-Maine) speaking at the Climate Solutions for Restaurant campaign event in Portland, Maine. In a world where climate change is rapidly reshaping industries, local ...

Detroit native George Azar is the chef/owner of Flowers of Vietnam, a celebrated restaurant in Southwest Detroit. After working in renowned kitchens like Alinea in Chicago and Noma in Copenhagen, Azar ...

This month’s Patron spotlight features Delmy Melendez and Elmer Melendez, owners of four Central Massachusetts restaurants: Dario’s and Tacos Tequila in Fitchburg, and two outposts of Bandoleros in ...

One of the house specialties at Joe’s Stone Crab are these moist, tender crabcakes. The secret is not to overmix and to let the patties chill thoroughly before cooking so they don’t fall apart. A ...

The James Beard Foundation is a nonprofit organization with a mission to celebrate, support, and elevate the people behind America’s food culture and champion a standard of good food anchored in ...

Erica Leahy makes this shortbread with fresh lavender. If you can’t find fresh edible flowers, substitute 1 teaspoon of dried lavender flowers. In a stand mixer fitted with a paddle attachment, cream ...

From 1984 to 2018 the Who’s Who of Food & Beverage in America represented a cadre of accomplished food and beverage professionals in the country. Below is a complete list of inductees.

An update regarding the JBF Food and Beverage Investment Fund for Black and Indigenous Americans: Under the Federal Emergency Declaration issued in February 2020, The James Beard Foundation launched ...

Don’t freeze the dough, but you can store it in the refrigerator, wrapped in plastic, for up to 3 days. In effect, when you’re set to use it, you have your own ready-made dough. This dough works ...