Top 5,000 Best & Finest Gourmet Restaurants & Chefs

Afternoon Tea (Top 50)

Awards (Top 25)

Catering (Top 50)

Food & Rest. Guides (75+)

       GOURMET RESTAURANTS BY REGION  (105 countries) :

Africa	Asia - 386 Michelin starred	Australia	Caribbean
Central America	Europe - 1807 Michelin starred restaurants	Middle East	North America - 128 Michelin starred restaurants
Oceania	South America - Top 100	News, Recipes & Reviews	Restaurant of the Month

"The belly rules the mind." - Spanish proverb.

"I never order fish on Monday." - Anthony Bourdain.

"Only the first bottle is expensive." - French proverb.

"He who does not mind his belly will hardly mind anything else." - Dr. Johnson.

"At the table with good friends and family you do not become old." - Italian proverb.

"Tell me what you eat, and I will tell you what you are." – Jean Anthelme Brillat-Savarin.

"The wise man chooses not the greatest quantity of food but the most tasty." - Epicurus.

"The discovery of a new dish does more for human happiness than the discovery of a star." - Jean Anthelme Brillat-Savarin.

First the basic definition: a RESTAURANT prepares and serves food and drink to customers. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models.

When it comes to food and drink, it is easy - in one sense - to identify the best. There were seldom any grounds for complaint about the meals served at the late El Bulli; the Château Pétrus is good even in indifferentv years; and Krug Grande Cuvée has no bad ones. This applies even to the humbler foodstuffs: the beans can be cooked badly, the truffle sliced too thickly. The champagne and the claret can be spoiled by serving them at the wrong temperature; and even a Paul Bocuse's legendary meals are less enjoyable if eaten in the wrong surroundings or in disagreeable company.

That, of course, is why divine providence instituted restaurants - to remove these elements of haphazardness from the only pleasure most people experience three times a day.

A CHEF is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.

CHEF DE CUISINE, EXECUTIVE CHEF and HEAD CHEF: this person is in charge of all things related to the kitchen which usually includes menu creation; management of kitchen staff; ordering and purchasing of inventory; and plating design. Chef de cuisine is the traditional French term from which the English word chef is derived. Head chef is often used to designate someone with the same duties as an executive chef, but there is usually someone in charge of them, possibly making the larger executive decisions such as direction of menu, final authority in staff management decisions, etc. This is often the case for chefs with several restaurants.

CUISINE is a characteristic style of cooking practices and traditions, often associated with a specific culture. Cuisines are often named after the geographic areas or regions that they originate from. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws, such as Islamic dietary laws and Jewish dietary laws, can also exercise a strong influence on cuisine. Regional food preparation traditions, customs and ingredients often combine to create dishes unique to a particular region.

GOURMET is a cultural ideal associated with the culinary arts of fine food and drink, or haute cuisine, which is characterised by elaborate preparations and presentations of large meals of small, often quite rich courses. The term and its associated practices are usually used positively to describe people of refined taste and passion. For some, it holds a negative connotation of elitism or snobbery.

A GOURMAND is a person who takes great pleasure in food. The word has different connotations from the similar word gourmet, which emphasises an individual with a highly refined discerning palate, but in practice the two terms are closely linked, as both imply the enjoyment of good food.

Afternoon & High Tea Rooms

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• 30 best places for afternoon tea, as chosen by Telegraph experts - The Telegraph.
• AFTERNOON TEA | HIGH TEA - Wikipedia.
• Anna Russell, Duchess of Bedford - (1783-1857). The Duchess is best remembered as the creator of afternoon tea. She found a light meal of tea (usually Darjeeling) and cakes or sandwiches was the perfect balance. The Duchess found taking an afternoon snack to be such a perfect refreshment that she soon began inviting her friends to join her. Afternoon tea quickly became an established and convivial repast in many middle and upper class households.
• BEST AFTERNOON TEA IN LONDON 2018: YOUR ULTIMATE GUIDE - CNN Traveller.
• BOCUSE D'OR FINAL 2021 - "The Bocuse d'Or goes to the French team led by DAVY TISSOT, the Bocuse d'Argent goes to the Danish team led by RONNI VEXØE MORTENSEN and the Bocuse de Bronze goes to the Norwegian team led by CHRISTIAN ANDRE PETTERSEN."
• HighTea.com - "50 High Teas and Afternoon Teas All Over The World."
• HISTORY OF AFTERNOON TEA - AfternoonTea.co.uk.
• HISTORY OF HIGH TEA - "History of High Tea - History English Afternoon Tea - Tea Etiquette."
• Is this Britain's best Valentine's afternoon tea? - The Telegraph.
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• Louis Vuitton Afternoon Tea Box - since 1854. "In the timeless tradition of Louis Vuitton to create lifestyle trunks to accompany stylish travelers, several trunks for picnic use can be found in the archives of the house. To continue this tradition and create a new companion, the Afternoon Tea trunk will accompany 4 guests to share this gourmet moment wherever they travel."
• Mouthwatering afternoon tea recipes - The Telegraph.
• TEA GUILD TOP AFTERNOON TEA AWARDS 2017 - "Now in their 33th year, The Tea Guild Awards are considered the 'Oscars' of the tea world, with world-famous London hotels and tea rooms competing for the highly coveted honour."
• TEA HOUSE - Wikipedia.
• TEA ROOM - Wikipedia.
• Tea traditions around the world: in pics - The Telegraph.
• UNITED KINGDOM TEA COUNCIL - independent non-profit making body dedicated to promoting tea & its unique story for the benefit of those who produce, sell & enjoy tea.

Top 50 High-End Afternoon Tea & High Tea Rooms

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• Afternoon tea at Belmond Mount Nelson Hotel - 76 Orange Street, Cape Town, 8001 South Africa. "At Belmond Mount Nelson Hotel, afternoon tea is a true institution." Enjoy delicate finger sandwiches filled with rare roast beef and rocket, smoked salmon, egg mayonnaise or cucumber. Follow with a delectable dark chocolate cake, lemon meringue and freshly baked scones with clotted cream and preserves. The signature Mount Nelson Tea has been expertly blended from six teas: Darjeeling, Kenya, Assam, Keemun, Yunnan, Ceylon, and rose petals from our garden. In addition, we offer an array of leaf and flowering teas.
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• Afternoon tea at Claridge's - London, England, U.K. "Claridge’s serves the best afternoon tea in London. We received 'The Tea Guild's Top London Afternoon Tea 2011' award, the highest accolade in the tea world."
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• Afternoon Tea at Dean Street Townhouse - London, England, U.K.
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• Afternoon Tea at Fairmont Empress - Victoria, BC, Canada.
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• Afternoon Tea At Fortnum & Mason - London, England, U.K.
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• Afternoon Tea at Four Seasons at Park Lane - London, England, U.K.
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• Afternoon Tea at Great Fosters - Surrey, England, U.K.
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• Afternoon Tea at Grosvenor House - London, England, U.K.
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• Afternoon Tea at Hotel Amigo - Brussels, Belgium.
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• Afternoon Tea at InterContinental Amstel - Amsterdam, The Netherlands.
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• Afternoon Tea at InterContinental London Park Lane - London, England, U.K.
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• Afternoon Tea at Liberty - London, England, U.K.
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• Afternoon Tea at Lowry Hotel - Manchester, England, U.K.
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• Afternoon Tea at MARIAGE FRÈRES - since 1854. Paris, France.
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• Afternoon Tea at Montague on the Gardens - London, England, U.K.
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• Afternoon tea at Mount Nelson Hotel - Cape Town, South Africa. "The signature Mount Nelson Tea has been expertly blended from six teas: Darjeeling, Kenya, Assam, Keemun, Yunnan, Ceylon, and rose petals from our garden."
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• Afternoon Tea at Pennyhill Park Hotel - Surrey, England, U.K.
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• Afternoon Tea at PERCH'S TEA-ROOM - Copenhagen, Denmark.
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• Afternoon Tea at Royal Garden Hotel - London, England, U.K.
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• Afternoon Tea at Royal Horseguards Hotel - London, England, U.K.
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• Afternoon Tea at Sanctum Soho Hotel - London, England, U.K.
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• Afternoon Tea at Sofitel St James - London, England, U.K.
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• Afternoon Tea at THE ATHENÆUM HOTEL - London, England, U.K. Recipient of the Top London Afternoon Tea 2012 Award of Excellence from The Tea Guild. Considered the 'Oscars' of the tea world.
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• Afternoon Tea at The Balmoral Hotel - Edinburgh, Scotland, U.K.
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• Afternoon Tea at The Bingham - Surrey, England, U.K.
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• Afternoon Tea at The Capital - London, England, U.K.
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• Afternoon Tea at The Chesterfield Mayfair - London, England, U.K.
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• Afternoon Tea at The Connaught - London, England, U.K.
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• Afternoon Tea at The CORINTHIA HOTEL - London, England, U.K.
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• Afternoon Tea at The Dorchester - London, England, U.K.
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• Afternoon Tea at The Drake Hotel - Chicago, IL, U.S.A.
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• AFTERNOON TEA AT THE GEORGIAN - The Georgian Restaurant at Harrods, London, U.K. "The Georgian's quintessentially English afternoon tea stands amongst London's finest and, when enjoyed in such regal surroundings, is an experience to be savoured, remembered and repeated. Freshly cut sandwiches, scones and pastries are accompanied by your choice of tea from Harrods private tea gardens."
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• Afternoon Tea at The Goring Hotel - London, England, U.K. The Goring has been serving its quintessentially English Afternoon Tea since the day the hotel opened in 1910 and after 103 years, has mastered the perfect menu - with everything from deliciously traditional British brews, to tea-leaves sourced from the foot of the Himalayas. Such excellence has resulted in The Goring’s being awarded with one of the highest accolades from the UK Tea Guild, The 2013 Top London Afternoon Tea Award.
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• Afternoon Tea at THE LANESBOROUGH HOTEL - London, England, U.K.
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• Afternoon Tea at the Langham - "A tradition since 1865." The centre piece of the hotel, the dazzling Palm Court is famed as the place where the tradition of afternoon tea was born over 140 years ago, an indulgence that lives on today as Tiffin at The Langham.
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• Afternoon Tea at The Mandeville Hotel - London, England, U.K.
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• Afternoon Tea at The Peninsula - Hong Kong, (SAR, China).
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• Afternoon Tea at The Peninsula - Shanghai, China.
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• Afternoon Tea at The Pierre - New York City, NY, U.S.A.
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• Afternoon Tea at The Plaza - New York City, NY, U.S.A.
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• Afternoon Tea at The Portman Ritz-Carlton - Shanghai, China.
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• Afternoon Tea at The Ritz - London, England, U.K.
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• Afternoon Tea at The Savoy - London, England, U.K.
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• Afternoon Tea at The Shelbourne - Dublin, Ireland.
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• Afternoon Tea at The Waldorf Astoria - New York City, NY, U.S.A.
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• Afternoon Tea at The Wolseley - London, England, U.K.
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• English Tea Room at BROWN'S HOTEL - London, England, U.K.
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• FASHION AFTERNOON TEA | PRÊT-À-PORTEA AT THE BERKELEY HOTEL - London, England, U.K.
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• High Tea at LUK YU TEA HOUSE - Central, Hong Kong, (SAR, China).
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• KRUG AFTERNOON TEA - "Take one of the finest British traditions, combine it with champagne and give it a Scandinavian touch – and you have d’Angleterre’s luxurious Afternoon Tea. In cooperation with KRUG Champagne, d’Angleterre has reinterpreted the classic English Afternoon Tea and it is served in the beautiful Gallery Hall with high ceilings and imposing chandeliers. Untraditional and eclectic specialties are featured by our Michelin restaurant Marchal, and specially composed tea is served to complement the taste of Champagne." Hotel d'Angleterre, Kongens Nytorv 34, Copenhagen, Denmark.
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• l'heure du thÉ at LADURÉE - since 1862. 75, avenue des Champs Élysées, 75008 Paris, France.
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• l'heure du thÉ at LADURÉE at Harrods - London, England, U.K.
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• Tea at The Kaboku Tearoom - Kyoto, Japan.
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• The Tea Ceremony at Metropole Hotel - Venice, Italy.

Awards

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• 50 Next - Meet the people of shaping the future of gastronomy - "Meet the class of 2021." Discover the inaugural 50 Next list.
• 2021 World's 50 Best Restaurants - "Since 2002, The World’s 50 Best Restaurants has reflected the diversity of the world's culinary landscape. Thanks to its panel of more than 1,000 culinary experts, as well as its structured and audited voting procedure, the annual list of the world's finest restaurants provides a snapshot of some of the best destinations for unique culinary experiences, in addition to being a barometer for global gastronomic trends."
• And the award for 'Restaurant of the Year' goes to .... - "Paris hosts inaugural World Restaurant Awards."
• BOCUSE D'OR - the Concours mondial de la cuisine, World Cuisine Contest is a biennial world chef championship since 1987. Named for the chef Paul Bocuse, the event takes place during two days near the end of January in Lyon, France at the SIRHA International Hotel, Catering and Food Trade Exhibition, and is one of the world's most prestigious cooking competitions.
• CHEF'S CHOICE AWARD - The World's 50 Best Restaurants.
• Gourmand International - founded in 1995 by Edouard Cointreau. It is free competition and open to publishers in all languages and countries. The Gourmand Awards celebrate global cookbook and wine book publishing and feature many world renowned chefs each year. It is sometimes described as the "Oscars of food awards in Paris".
• Gourmet Traveller Restaurant Awards 2021 - "The awards are the Oscars of the Australian food and wine world, and are our longest-running national restaurant awards, beginning back in 1981."
• INTERNATIONAL DINING AWARDS 2021 - since 2018. "The Most Prestigious Restaurant Awards in the World."
• INTERNATIONAL RESTAURANT & HOTEL AWARDS - since 1947. "The International Restaurant and Hotel Awards conducts one awards season each year open to restaurants and hotels anywhere in the world. All hotels and restaurants are judged within main categories based on service rates. All participating hotels and restaurants are considered for citywide, regional, countrywide and worldwide recognition."
• INTERNATIONAL STAR DIAMOND AWARDS - since 1949. By American Academy of Hospitality Sciences. Prestigious award of true excellence in hospitality, gastronomy, attitude, quality, cleanliness and above all service.
• JAMES BEARD FOUNDATION AWARDS - since 1990. Often called "The Oscars of Food."
• Lifetime Achievement Award - by Restaurant Magazine | The World's 50 Best Restaurants.
• LUXURY RESTAURANT AWARDS 2021 - since 2015. "The World Luxury Restaurant Awards is a recognized global organization which inspires excellence, ignites healthy competition in the luxury restaurant industry, and provides restaurants with the recognition they deserve."
• MICHELIN GUIDE AWARDS - since 1900. The guide awards one to three stars to a small number of restaurants of outstanding quality.
• NATIONAL RESTAURANT AWARDS - since 2007. "The largest gathering of chefs and restaurateurs in the UK, the event will also include the inaugural Estrella Damm Gastronomy Congress with Restaurant magazine, which will feature cooking demonstrations from Michelin-starred chefs from around the world."
• Observer Food Monthly Awards - since 2003. Reward the best in British food and drink.
• Opinionated About Dining - the lists 2020 - since 2004. "Opinionated About Dining is the only dining survey that factors experience into its rating system. Our 2019 results are based on over 200,000 reviews contributed by more than 6,000 people who registered for the survey."
• SCOTTISH RESTAURANT AWARDS 2020 - "The 2020 Restaurant Awards-Scottish Edition recognise top establishments in Scotland"
• SUSHI AWARDS - by Eat-Japan.
• The Best Restaurants in the U.S. for 2020 - "Tripadvisor is serving up the best restaurants in the U.S. as part of its annual Travelers' Choice Awards."
• Time Out Dubai Restaurant Awards 2021 - "The best restaurants, cafés, breakfasts, brunches, bars and pubs in Dubai in 2020, as decided by Time Out Dubai's team of experts based on our anonymous, independent reviews."
• Time Out Food & drinks AWARDS - New York City.
• Time Out Food AWARD 2020 - Beijing.
• White Guide Global Gastronomy Award - "Best Restaurants in the Nordics."
• WINE SPECTATOR RESTAURANT WINE LIST AWARDS 2021 - recognize restaurants whose wine lists offer interesting selections, are appropriate to their cuisine and appeal to a wide range of wine lovers.
• World Culinary Awards 2020 - since 1994. "World's Best Fine Dining Hotel Restaurant 2020."
• WORLD SUSHI CUP JAPAN 2020 - since 2014. Comprises of two events: the individual competition and the restaurant competition.
• World Travel Awards 2019 - since 1994. "World's Leading Fine Dining Hotel Restaurant 2019"

Catering

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• 18 of the Best Catering Companies for Your LA Party - PartySlate.
• 30 Best Catering Commpanies in Dubai - "Prices & Reviews for the best catering companies in Dubai."
• 379 best Best Catering Ideas images on Pinterest - "A place for the world's best caterers to share their favorite dishes and ideas."
• CATERING - Wikipedia.
• leading caterers of America (LCA) - "The Best of the Best in Catering and Events."
• London's haute caterer Justin Horne - Evening Standard.
• Louis Sherry - (1855-1926). Was an American restaurateur, caterer, confectioner and hotelier during the Gilded Age and early 20th century.
• NEW YORK CATERERS' DIRECTORY - New York Media.
• The Wedding Caterers To Know Now - British Vogue.
• Top 30 catering companies in Britain - Looking to Cook.
• Wolfgang Puck Shares His Oscar Party Recipes - Architectural Digest.

Top 50 High-End Catering Companies

• ANN SATHER - since 1981. "In addition to our three dine-in locations, Ann Sather has a catering team dedicated to ensuring our 'good food' philosophy is carried through our corporate catering services and special event dining." Chicago, IL, U.S.A.
• ARAMARK - since 1936. "Bringing Higher Quality and Years of Experience to the Table." Over the past 80 years, we’ve served food to millions of people from all walks of life, in all places, all around the world. And we’ve used our array of resources and expertise to cultivate amazing dining experiences that delight our customers, deliver success for our clients, and empower people to lead healthier lives every single day. Balancing innovative solutions and service excellence, we serve more than 2 billion meals each year. Headquartered in Philadelphia, ARAMARK has approximately 255,000 employees serving clients in 22 countries.
• ARIA CATERING - "Launched in November 2010. Conceptual and unique catering with menus created by Matt Moran, coupled with seamless service and professional management, ARIA Catering creates truly memorable events and experiences in and around Sydney." In May 2012, ARIA Catering became the exclusive resident caterer at Sydney Opera House.
• BALIK Micro Catering Service - since 1978. "Celebrate with Balik." The most precious gift that you can offer your guests is time - time for looking forward to greeting them, for engaging in a relaxed conversation and for devoting your undivided attention to them. The Micro Catering Service of Balik gives you precisely this time and is available to you for your private or business reception, cocktail party or quite simply for the guests you welcome to your home. Switzerland.
• Black Olive CATERING - since 2008. "Mark Olive, known as 'The Black Olive' is Australia’s most celebrated and renowned Indigenous chef. He has been cooking for more than 30 years and his charismatic style and creative approach to food have developed him an esteemed reputation and a large following in Australia and around the world." Servicing both corporate and private events. North Melbourne, Victoria, Australia.
• Blue Plate - "Blue Plate opened its first kitchen in 1983 and today ranks among the top catering companies in Chicago. With preferred status at more than 85 venues, Blue Plate has earned national recognition for its standards of service and creativity."
• BOMPASS & PARR - since 2007. Provides full catering services; and provides food and design consultancy. The studio now consists of a team of creatives, cooks, designers, specialised technicians and architects. With Sam Bompas and Harry Parr the team works to experiment, develop, produce and install projects, artworks, jellies and exhibitions, as well as archiving, communicating, and contextualising the work. Bompas & Parr also collaborates with specialist technicians, engineers, artists, scientists, musicians and many other disciplines to create wondrous events.
• Bonfire CATERING - since 2011. "We bring the magic of a wood fired catering experience to you, wherever you may be." Ontario, Canada.
• Brivatum - since 2012. "You don’t need to settle for the traditional even in dining, unless you want to. We have the best chefs in Finland and the world at our disposal, as well as other professionals in the field. Or more affordable professionals, still representing class and good quality. A good dining experience is so much more than just great food."
• Bubble Food - since 1999. "Innonvative event catering in London." Bespoke, luxurious and innovative, Bubble is the haute couture of the events world. Whether we are creating boutique or large-scale experiences for private individuals, world-class brands or corporate agencies, our impeccable standards remain the same. Personal treatment and attention to detail throughout our range of luxury event services are paramount, as our impressive client list and portfolio of London’s most desirable venues attest. Bubble Food is London’s creative food design and events production company providing unique, fresh and tailored catering services.
• By Word of Mouth - "Exquisite Food - Elegantly Executed." One of the UK’s most admired party design and event catering companies and has been a leader in its industry for over 30 years. We create menus that are in tune with the seasons and have a focus on exquisite flavour, beautiful presentation and a philosophy for using ethically produced, sustainable ingredients. London, England.
• CANOLI KINGS CATERING - since 2001. "Voted Best Catering Company in Los Angeles." Celebrities, corporates, events, backyard BBQs, weddings, red carpet events, personal chef services, pizza parties, just about any event or function you can imagine, we have carefully executed and made a huge success.
• CATERING by Uptown - since 1964. "We offer a diverse selection of wedding venues in the Maryland, Washington DC, and Virginia area. We also offer the ability to coordinate services at over 100 of the best reception halls, banquet facilities and wedding venues in the area."
• CELLAR SOCIETY - since 1999. "Modern artisan cooks dedicated to crafting events for luxury brands the world over with food, drink and service that is often imitated but rarely equalled." A boutique event catering company, specialising in high style gastronomic events in the UK and overseas.
• C'est Si Bon - since 1983. "Gourmet Grocer and Catering." Every client is special to us, because we know that when you come to C’est Si Bon, your event is special to you. Whether it is your wedding reception or a casual get-together for friends, we will put you at ease with our professionalism and attention to detail. Palm Beach, Florida, U.S.A.
• CHEF ADAIR - "Private Chef & Catering in the Wine Country." Since 2003, Chef Adair has been specializing in private chef services and boutique event catering in Northern California’s wine country. We use local, fresh, sustainable, organic ingredients to create what we call "American Haute Cuisine." It's food you won't soon forget. With your vision heard, and our detail-focused and experienced staff, we leave nothing to chance for your dining experience.
• COMPASS - established in New York 1945 and brought to the UK in 2001. "Provides the widest portfolio of foodservice solutions in the world." Our Core Concepts food programme offers you a range of our own concepts or our talented executive chefs can create a range of bespoke solutions. The programme has been carefully developed to meet customers' needs. We survey over 30,000 customers every year to understand how we can deliver the best solutions to fit the latest culinary trends in the industry.
• Craig's - since 2010. "Having a special occasion? Let Craig’s cater your next event. Our famous cuisine and impeccable service allow you and your guests to enjoy a truly unforgettable experience, wherever you are." 8826 Melrose Avenue, West Hollywood, CA 90069, U.S.A.
• Creative Edge Parties - since 1990. "Not just another chicken dinner." The most prestigious catering and event planning company in New York and Miami. From corporate events, to casual cocktail parties, from formal weddings, to intimate gatherings, our staff works tirelessly to orchestrate your ideal event. When it comes to celebrating life’s milestones – large or small - Creative Edge Parties is the place that can make the impossible, possible.
• Cut and Taste - since 2014. "High-End Catering In Las Vegas." If you are looking for catering companies in Las Vegas, NV, your ultimate guest experience starts with Cut and Taste. From sourcing our ingredients to serving our guests, we bring our unmatched creativity and refined knowledge to each detail of your event. Our staff is unparalleled, with several graduates from the prestigious Culinary Institute of America and experience from some of the top restaurants in the country. Whether it be an intimate dinner party or a large corporate gathering, we ensure that every event is matched with our expertise and originality, serving as an extension of your style and impeccable taste.
• DAYLESFORD - since 2002. "We have been farming organically for over 25 years with a simple passion for real food." Whether you are planning or hosting an event at our Farmshops or elsewhere, Daylesford has everything you need to create a truly special occasion. From the breathtaking, versatile spaces at our flagship Cotswolds venue, to our award-winning Cookery School, to catering for parties, our team can create bespoke décor and menus specific to your event.
• DH CATERING - since 2005. "From vintage luaus to high-end celebrity events, we offer a wide range of wedding and event services including design, planning + coordination, unique locations, food and bar catering, florals + decor, entertainment, audio-visual, still photography, videography, custom itineraries, travel & concierge services and more. Honolulu, Hawaii, U.S.A.
• ELEGANT AFFAIRS - since 1994. "Caterers and Event Planners in New York City, Long Island and the Hamptons." New York celebrity caterer, serving social, corporate, and non-profit organizations in Manhattan, Long Island, and the Hamptons. Whether you are planning a corporate event in Manhattan, a lavish Long Island mansion wedding, or a Hampton’s beach soiree, Elegant Affairs is New York’s caterer of choice. Entertaining at home and need a caterer? Elegant Affairs is the caterer to call. Delicious food combined with impeccable service and stylish visual presentation are the three key ingredients of Elegant Affair’s success."
• ELIOR UK - since 1991. "The market-leading catering, hospitality and facilities management group. We are passionate about providing great food, excellent customer service and exceptional value to all our clients."
• FAUCHON RÉCEPTIONS - since 1886. "A contemporary vision of the Art of Entertaining." Our innovative approach to French cuisine - offering exceptional tastes, original presentations and new ways to savour fine foods - combines our organisational expertise with a contemporary take on traditional gourmet dining to provide ever more creative, customised services. Paris, France.
• FEAST & FÊTES - since 1994. "Catering by Daniel." Chef Daniel Boulud and Managing Director Jean-Christophe Le Picart are longtime partners in Feast and Fêtes, widely respected as one of the very best in the field of fine catering. Together they offer you a rare synergy of culinary art, decades of experience, creative vision, and flawless organization. Feast and Fêtes is available to orchestrate events either in your home or a venue of your choice in New York City and beyond. We bring you the signature dishes DANIEL, themed menus of Café Boulud, the charcuterie of Bar Boulud and even the famous burgers of db bistro moderne. Our 80+ chefs take pride in preparing these specialties for you and are also happy to accommodate all and any culinary requests that will help you brand your event as a personal and unique statement of your own entertaining style.
• FEDERICO SALZA CATERING - since 1898. "Taste the Difference. Italy's Luxury Event Catering Pioneer." With an unrivalled reputation for quality, a commitment to absolute prestige, and a legacy dating back to 1898, Federico Salza is the premier luxury caterer in Italy and abroad. Salza Catering provides its extraordinary culinary expertise and highly customised event planning, as well as, organisation services for all special occasions, to include but not limited to; weddings, corporate functions, lunches, private meals and cocktail receptions. Based in Tuscany, Federico Salza caters to all regions of Italy, highlights venues in Venice, Rome, Milan and Florence, and abroad.
• Food Inc. - since 2016. "Food of overwhelming distinction." Food Inc. presents a new approach to catering through partnerships with iconic award-winning chefs. Allow us to ensure that your wedding, corporate or private event is more than just an event, but rather a memorable experience and dining adventure that will create lasting memories for you and your guests. New York City based caterer and hospitality company providing services to New York, New Jersey, Connecticut and beyond. Our line up of star chefs allows you to bring the cuisines from their fine restaurants into your home or a location of your choosing.
• GAMMA CATERING - since 1986. "We have been organising catering and events since 1986. In harmony with your wishes and requirements, GAMMA CATERING will organise your event to provide the optimum in every respect." Switzerland.
• GAUDEFROY RÉCEPTIONS - since 1996. "Gaudefroy Réceptions Traiteur de France propose des prestations personnalisées aux professionnels et aux particuliers organisateurs d’événements. Notre volonté est d’apporter à chacun de nos clients une réponse adaptée aux circonstances : choix du lieu, conception des menus, livraison, mise en place, service mais aussi décoration... Rien n’est laissé au hasard; des équipes de professionnels, rigoureuses et créatives, vous accompagnent et se chargent de la réussite de votre réception. A travers toute la région Provence-Alpes-Côte-d’Azur, nous intervenons dans la réalisation de vos cocktails, apéritifs dînatoires, repas assis et buffets." Provence, France.
• GUIDI LENCI - since 1970. "The art of banqueting." We are catering company that operates and collaborates with many venues, privates and corporates all over Italy and abroad. Professionalism and refined creativity combined with care, passion and tradition have always been the key elements that distinguish the brand Guidi Lenci, of Filippo and Andrea, in high couture cuisine. Guidi is a prestigious Banqueting company, that offers a wide range of services, for any type of event, from home parties to company meetings, from wedding receptions to art openings and performances. Florence, Italy.
• hattie mauleverer - "Sensational Food." At the end of 2019, I was on cloud nine. I had just won Best Small Caterer at The London Catering Awards 2019, business was flying and I had big plans for 2020 and beyond. With over 18 years’ experience of catering, I have learned the importance of pairing sensational food and drink. My talented chefs bring knowledge and skill to their work, be it creating an award winning canapé or a delicious dinner with complimentary wines.I can offer my services anywhere in London, anywhere along the M4 corridor and throughout Wiltshire, Hampshire and Gloucestershire, U.K.
• JOSÉ ANDRÉS CATERING - since 2009. "Award-winning chef José Andrés and his team at ThinkFoodGroup offer a wide variety of authentic cuisines, delectable flavors and creative touches from 21 celebrated restaurants. Our team responsible for Washington, DC’s popular and award-winning dining concepts will work with you to plan your next event. From a casual gathering to an elegant affair, we strive to make each and every event unique while offering the best our concepts have to offer."
• KAI'S CATERING + Events - since 2010. "For almost two decades Kai’s Catering + Events has carved out a position as one of the leading boutique catering and comprehensive event planning companies in Los Angeles."
• LENÔTRE RECEPTIONS - since 1947. "Your Desires Are Our Orders." Who has never dreamt of inviting the family and friends to a memorable event where everyone will be left with wonderful memories? Expert in organising events, the House of Lenôtre will accompany you in the conception and implementation of receptions in both France and abroad. A cosy or extravagant venue, devising the menu, wine advice from a Sommelier, florists, DJs, sound and lights, animations, valet ... let your wildest desires speak out, we take care of the rest! Paris, France.
• LUXE CATERING - "Inaugurated in 2012, Luxe Catering strives to be the hallmark of serving up authentic French fare and providing warm, intuitive service. We are a premier luxury catering service that provides culinary expertise and personalized service for all your special occasions, from corporate functions and lunches to private meals or cocktail receptions. Luxe Catering embarks to pamper and enthral your guests with a personalized touch of unsurpassed quality. We are proud to be awarded the recognition of Caterer of The Year 2018 by World Gourmet Summit."
• On Air Dining - since 2010. "A quiet revolution in business aviation catering has begun... On Air offers a level of cuisine never experienced before in business aviation & travel." After spending his formative years as a chef in some of London’s most critically acclaimed Michelin starred restaurants, and then delivering that same level of food onboard UHNWIs yachts and then at the America’s cup in Valencia, our CEO, Daniel Hulme, had a vision that has taken him to where he is now. Since then we have gone from strength to strength. Building a new bespoke facility here at Stansted Airport, gaining our 5 Star rating from the Food inspectors and now opening one of the only Halal certified private jet catering kitchens in the UK.
• Ottolenghi Catering - since 2002. "Our first shop opened 14 years ago and since then we have been catering to business and private clients replicating the fabulous quality and flavours that Ottolenghi is known for. We can cater for all kinds of events including office breakfasts, canape parties, lunch buffets or boxes, sit-down meals, weddings, press days and private parties. You may hire our waiting staff and they will ensure that all the food is beautifully plated and that all of your guests are well looked after." London Area, U.K.
• Peapod & Co. - since 2019. "Luxury Caterer in Hampshire and London." Peapod & Co. is a luxury caterer in Hampshire, specialising in wedding, party and corporate event catering in London, Hampshire, Surrey, Berkshire, Kent, Sussex and beyond. From catering weddings and canapé parties to dinner parties and office lunches, we offer a wide range of luxury catering services and cater for all tastes and types of events. For more intimate events, mini celebrations and garden parties, we provide a bespoke canapé box, party food and picnic hamper delivery service to your door.
• Pink Avocado CATERING - since 2006. "The finest catering company in Austin!" Weddings and Commitment Ceremonies are inspired by you and we believe your food should be too. We are a full service custom caterer which means we'll manage your catering details from beginning to end. We'll create a personalized menu and handle your bar service as well as all of your staffing needs. We can also facilitate your rentals and recommend talented vendors that we've built relationships with over the years. And as a certified Kosher caterer, we are capable of meeting the needs of all of our clients! Texas, U.S.A.
• QUINTESSENTIALLY - since 2000. "Private Parties & Celebrations." We produce legendary parties and celebrations for the world’s most discerning audience. Renowned for creating original experiences in exciting sought-after locations all over the world, from intimate gatherings to lavish celebrations, we have a global reputation for production excellence, precision attention and creating memories.
• Rappahannock Oyster Co. - since 1899. "What could be more unique than oysters at your next special event? And it’s easier than you might think. We’ve been doing this for years ... everything from black tie affairs to backyard throw-downs. And we’ve gotten quite good at it. So if you have a wedding, birthday, family reunion, corporate event ... or just want to host your own oyster roast, just give us a call or shoot us an email and together we’ll come up with a plan that works for you. That could be as little as just sending you the product and giving you some tips on how to do it yourself, or we can take care of everything (tables, display, ice, paper products, condiments, shuckers ... literally, everything)."
• Renaissance CATERING - since 1985. "Las Vegas' Premier Caterer." Voted 'Caterer of the Year' by National Association of Catering Executives. If you’re looking for the best Las Vegas catering company, look no further, Renaissance Catering not only makes amazing food, we will guide you through the process of selecting china, linen, entertainment and design that will ensure a perfect event for you and your guests. Renaissance Catering also offers Liquor Catering. It’s not by accident that we’ve become one of the top catering and event planning companies in “Fabulous Las Vegas”, we have hard working professional and friendly staff, we love what we do, and it shows! We don’t just plan events, we plan experiences and you decide what experience your guest will have at your event.
• Searcys - "Redefining dining." Banquets & meetings. Since 1847, Searcys has been one of the UK’s most prestigious catering companies. With a passion for quality and an ability to execute an event to the very highest standards, we have developed a world-famous reputation for catering and hospitality at our iconic, exclusive venues for hire in London, the City and Bath.
• Table @ Vallebona - since 1890. Brought to the UK in 1996. "Be The Home Chef Hero." Let us provide you with the finest ingredients, the simplest recipes and perhaps even a well-paired wine - all you need to do is throw it together and take the credit for a delicious home cooked meal.
• The London Kitchen - since 2009. "We’re passionate about delivering sensational food. We’ll add imagination and innovation to your menu, creating you something truly individual. The London Kitchen team can do anything; from dinner for two to parties for 2,000. Whether you are looking for bespoke menus to fit with a themed evening, witty dishes that play on the best of British ingredients or mouth-watering canapés guaranteed to keep people talking, look no further."
• Together with Solotel - since 1986. "Making every event an experience." Every event should be an experience. Together with Solotel curates incredible events that are truly unique, from a corporate conference or business lunch, a birthday or christening celebration to the wedding of your dreams. We will make your event an experience to remember. Sydney and Brisbane, Australia.
• Top of the World Restaurant - since 1996. "Enjoy Private Dining With a View." Our private Dining Rooms offer distinctive menus and breathtaking views of Las Vegas for groups of 10 or more. Your exclusive dining experience will include a variety of customized options prepared by our award-winning chefs and served by your own private wait staff. A private bar, wine service, cakes for any occasion and complimentary admission to the Stratosphere Tower Observation Decks are also included. Special requests will be accommodated. Las Vegas, NV, U.S.A.
• UPPER LEFT CATERING - "We offer fine dining catering for all types of events. Whether you’re celebrating a wedding, birthday, company party, holiday party, or other life events, we’ll make it special." Upper Left Catering was founded in 2017. Owner and Executive Chef Shane Ryan has extensive hospitality experience and has worked as a chef in 5-star resorts, boutique hotels, and several of the highest rated restaurants in Seattle and Las Vegas. He has brought together a team of passionate and talented chefs, bartenders, and servers to make each event shine. After his years away from Seattle, Shane is happy to once again work with the amazing culinary bounty we have in the Pacific Northwest. Upper Left Catering is Shane’s vehicle for showcasing the unbeatable combination of locally sourced food and wine and his stellar cooking style.
• Vegan Peasant CATERING - since 2010. "Canapés & bowl foods that will make your mouth water!" Our classically trained chef will collaborate with you to make your next event a truly memorable experience. You can specify the level of service best suited to your event. We can arrange plate, glass and cutlery hire, with candles and flowers if you’d like, and would be happy to discuss any more specific venue-dressing instructions you may have. London, England.
• WOLFGANG PUCK Catering - since 1998. "Creative Catering For Extraordinary Events." Wolfgang Puck consistently redefines event catering. His famous cuisine is presented with flawless service allowing you and your guests to enjoy a restaurant-quality experience. Every menu features seasonal and sustainable ingredients, carefully crafted around your needs and taste for a truly unforgettable experience.

Food & Restaurant Blogs, Guides & Magazines

• 
• 8 of the most epic food wars of all time - "What belongs on a pizza? And seven more all-time epic food wars."
• 10 signs you're a pretentious foodie - The Telegraph.
• 17 Most-Read Food Stories of 2018 - "The deaths of Anthony Bourdain and Jonathan Gold, the continuing reverberations of the #MeToo movement throughout the restaurant world, comfort foods both savory and sweet - these were the subjects that drew the most readers to New York Times Food in 2018."
• 20 of the world's best new restaurants for 2020 - "From Mexican dishes with a stellar view across the rooftops of London to Ethiopian cuisine in upstate New York, Mediterranean creativity in Bangkok to a Texas-inspired grill in Hong Kong, many of the most exciting new restaurants opening this year take their cue from global cuisines."
• 50 Top Pizza - "The 50 Best Pizzas In The World."
• 2018 World's 50 Best Restaurants - since 2002. British Restaurant magazine.
• AN ILLUSTRATED GUIDE TO MATCHING FOODS' FLAVOR MOLECULES - Wired.
  
• Anthony Bourdain's final book to be published this year - "The final book by renowned chef, travel writer and television host Anthony Bourdain will be published in October, more than two years after he killed himself."
• Are Michelin stars a mark of quality – or a pompous straitjacket for chefs? - The Telegraph.
• chef demands removal from Michelin Guide - "Marc Veyrat of Le Maison des Bois said he had been depressed for months after losing a coveted star following ‘amateur’ inspection."
• Dictators' Dinners: The Bad Taste Guide to Entertaining Tyrants - Amazon.com.
• Disgusting Food Museum - "80 of the world's most disgusting foods." Adventurous visitors will appreciate the opportunity to smell and taste some of these notorious foods. Do you dare smell the world’s stinkiest cheese? Or taste sweets made with metal cleansing chemicals? Carlsgatan 12, 211 20 Malmoe, Sweden.
• Does anybody still care about the Michelin Guide? - The Telegraph.
• FOOD CRITIC - Wikipedia.
• Google sells restaurant review service Zagat - engadget.
• Gourmand World Cookbook Awards - founded in 1995 by Edouard Cointreau. It is free competition and open to publishers in all languages and countries. The Gourmand Awards celebrate global cookbook and wine book publishing and feature many world renowned chefs each year. It is sometimes described as the "Oscars of food awards in Paris".
• how Nigella Lawson changed food writing - The Guardian.
• How to Enjoy Fine Dining on a Fast Food Budget - The New York Times.
• 'La Liste' reveals world's best 20 restaurants 2017 - The Telegraph.
• List of Michelin 3-star restaurants - three stars mean "exceptional cuisine that is worth a special journey". Wikipedia.
• List of Michelin starred restaurants - Wikipedia.
• Mapped: Every Michelin-starred restaurant on Earth - The Telegraph.
• MICHELIN GUIDE - Wikipedia.
• Michelin Guide 2020: The New Sustainability Emblem - "To coincide with the release of the Nordic Countries Guide 2020, Michelin has launched its new Sustainability Emblem for the Nordic Countries (Denmark, Finland, Iceland, Norway and Sweden) on the Michelin Guide website https://guide.michelin.com/en. Those at the forefront with their sustainable gastronomy practices are highlighted by a new symbol, with the restaurant’s vision also outlined via a quote from the chef. For other restaurants taking smaller steps to work in a greener way, there are short descriptions on their initiatives."
• pick of autumn's best cookbooks - The Telegraph.
• RESTAURANT GUIDES - Wikipedia.
• RESTAURANT RATING - Wikipedia.
• Tokyo holds onto its crown as city with the most Michelin stars - CNN travel.
• Which country has the best food? - CNN travel.
• world's 50 best foods - "'There is no love sincerer than the love of food,' George Bernard Shaw said. Judging by the number of amazing dishes out there, he was right."

Top 75 Best Food & Restaurant Blogs, Guides & Magazines

• 50 BEST RESTAURANTS - since 2002. British Restaurant magazine.
• 1,000 outstanding restaurants 2017 by La Liste - "La Liste is an algorithm-based aggregator of food guides and reviews, crafting the perfect ranking of the world’s best restaurants."
• A Cookbook That Educates as Well as Inspires - The New York Times.
• A FULL BELLY - a weblog about eating well.
• A GIRL HAS TO EAT - a food blog about restaurants, culinary adventures, cookery school & more!
• ALAN RICHMAN - "The most decorated food writer in history." He has won 14 James Beard Foundation Journalism Awards for excellence in culinary writing.
• American Academy of Hospitality Sciences - "Fine Dining & Chefs."
• AMERICAN FARM TO TABLE - "Reviews and contact information for a select number of the best USA restaurants featuring farm to table ingredients."
• ANDY HAYLER'S RESTAURANT GUIDE - "In June 2014 there were 110 three Michelin star restaurants in the world, and I have eaten at all of them." Over the last 20 or so years I have been eating in restaurants three to six times a week. I have been lucky enough to travel widely, and I always try and eat well, so I have added notes on the various restaurants I have been to, from the USA (which I have visited over 100 times) to India (18 times) and Japan (eight visits in the last five years).
• APPETITE MAGAZINE - "Tickle your tastebuds..."
• AUSTRALIAN GOURMET TRAVELLER MAGAZINE - gourmet recipes, restaurant reviews.
• BEST EMERGING CHEFS & CREATORS - "Thinkers in the Kitchen."
• BLACKBOOK MAGAZINE - New York restaurants.
• BON APPÉTIT MAGAZINE - recipes, menus, cooking videos, and food blogs.
• Bottin Gourmand - "Guide des restaurants et hôtels de France."
• CHOWHOUND - "Where everything and anything about food, restaurants, drinks, cooking, and eating is discussed."
• Cook's Illustrated - since 1993. American cooking magazine. It accepts no advertising and is characterized by extensive recipe testing and detailed instructions. The magazine also conducts thorough evaluations of kitchen equipment and branded foods and ingredients.
• culinary insights - "The personal blog of Ingo Scheuermann." Serious reviews of top end restaurants by "someone travels the world to eat at some of the best restaurants in remote places. Who tries to understand the cooking of some of those brilliant chefs by amateurishly trying to replicate their recipes? Who wants to share his dining and cooking experiences with the likes of him?"
• Delicious - "Find a recipe for every occasion." We aim to be the magazine that the UK’s growing band of food lovers can't wait to get their hands on each month, an unashamed celebration of food.
• Dictators' Dinners: The Bad Taste Guide to Entertaining Tyrants - an investigation into what some of the world's most notorious twentieth-century despots have enjoyed most at their dinner table, and with whom. Here we learn of their foibles, their eccentricities and their frequent terror of poisoning - something no number of food tasters was ever able to assuage.
• EAT THE SEASONS - "What's good to eat this week?"
• EGULLET.ORG - "A service of the eGullet Society for Culinary Arts & Letters." A 501c3 nonprofit organization dedicated to advancement of the culinary arts.
• Elite Traveler - "Top 100 Restaurants in the World."
• FELIX HIRSCH'S TOUR DE TABLE - in-depth reviews from a very knowledgeable diner and keen cook now living in London.
• FINE-DINING-GUIDE - "The Home of Fine Dining."
• 
• Fine Dining Lovers - since 2011. "The fine dining magazine for foodies by S.Pellegrino and & Aqua Panna: news, people, events, recipes, videos." Inspirational stories, chef interviews, daily blogs, videos, photos and recipes: whether you’re an expert gourmand or a curious foodie, you’ve come to the right place.
• FOOD & WINE MAGAZINE - "Inspiration Served Daily." Recipes, menus, chefs, wine, cooking.
• FOOD SNOB - "Bon vivant vivant bien." Perceptive restaurant reviews. By Rafi.
• FOOD TRAILS - For everyone who loves travel and trying the local delicacies, this beautifully illustrated hardback is the must-have handbook to a year's worth of perfect weekends around the world for food lovers. There are 52 trails, each with gorgeous photography, a bespoke map, expert writing and practical details of how to get there and where to stay. This is the second in Lonely Planet's Perfect Weekends series.
• FORBES TRAVEL GUIDE - "Discover Star Rated Restaurants." The Gold Standard of Travel Ratings and Reviews.
• FOUR Magazine - "The World’s Best Food Magazine, offers a lifestyle twist that is a must-read for the high net worth individual." World's best chefs, restaurants, recipes, wine and luxury lifestyle.
• GASTROENOPHILE - "Fine food and wine, Michelin-starred restaurants." By Bruce Palling, food columnist for the Wall Street Journal Europe.
  
• GAULT MILLAU - "L'Expert gourmand." One of the most influential French restaurant guides founded by two restaurant critics, Henri Gault (1929-2000) and Christian Millau in 1965.
• GAYOT - "The guide to the good life." Restaurant reviews and dining guides.
• GEN.U.INE.NESS - "Tell me what you eat, and I will tell you what you are." – Jean Anthelme Brillat-Savarin. Excellent food blog from a medical student living in London.
• Good Food - recipes, Australian restaurant reviews & food guides.
• GOURMET MAGAZINE - focuses on good living, travel, entertaining, and culture.
• GOURMETSLEUTH.COM - "The Gourmet Food and Cooking Resource."
• Guide GantiÉ - restaurants, gourmet shops in Provence-Côte d'Azur: Nice, Cannes, Toulon, Marseille, Aix-en-Provence, Avignon, Antibes and Mougins.
• Guide Hubert - "Répertorie les restaurants gastronomiques du Sud de la France (à partir de l'Allier) et de l'Ile-de-France au travers de deux-mille trois cents fiches détaillées."
• KINGS OF THE KITCHEN - "Master of Food & Wine"-video interviews with top chefs on DVD, or DVD-quality broadband downloads.
  
• K's Luxe Dining Table - by Katie Keiko. Since 2009. Blog on fine dining. Food photography & wine reviews. I am based in Hong Kong and I travel frequently to Japan.
• LA LISTE - "La Liste is an algorithm-based aggregator of food guides and reviews, crafting the perfect ranking of the world’s best restaurants. Trusted sources from around the world are compiled year round, leading up to the glamorous ceremony when the world’s best chefs are honored each December in Paris. Bon appétit!"
• LES GRANDES TABLES DU MONDE - the Traditions & Qualité association was created in 1954 by a group of Parisian restaurateurs with the aim of promoting gastronomy and a specific Art de Vivre. The Association's 167 members in 24 countries and 5 continents represent the last word in gastronomy worldwide.
• Let's Go Out Again: Interiors for Restaurants, Bars, and Unusual Food Places - "Whether clean sculptural lines, mirrored facades, old industrial fittings, or cozy retro furnishings, Let's Go Out Again shows how interior designers combine at times unusual ingredients to arrive at a tasteful setting for a range of culinary tastes and occasions."
• LUXEAT - since 2004. "In search for beauty on a plate." In my view, gastronomy is both an art form and a reflection of our civilization and cultural backgrounds. I have discovered that behind every ingredient, every dish, every restaurant, there is always a fascinating story, an exciting personal quest. And this is precisely what I am trying to do with this blog: share with you the countless stories of the chefs, cooks and other food magicians who, all over the world, bring joy not only to our stomachs but also to our souls. - Aiste Miseviciute.
• MAD - "A community of chefs, cooks and farmers with an appetite for knowledge." A grassroots celebration of flavour and good eating – is an open and collaborative forum dedicated to presenting and discussing the past, present and future of all things food-related.
• makansutra - since 1997. "Celebrating the best of Asian food culture & lifestyle."
• 
• MICHELIN RED GUIDES - a series of annual hotel and restaurant guides published by Michelin. First published in 1900 for France, Michelin introduced additional guides thereafter for other European countries. In 2005, it published the first guide for the United States focusing on New York City; followed by its first Asian guide in 2007 for Tokyo. In 2012, the Michelin Guide collection had 27 guide books covering 23 countries on three continents, with over 45,000 worldwide addresses.
• NEW YORK MAGAZINE - "New York Restaurants and Recipes. NYC Dining and Chefs."
• OPINIONATED ABOUT DINING - "A guide to where to eat & why you should eat there."
• RELAIS & CHÂTEAUX - since 1961. "Discover gourmet restaurants and luxury hotels all around the world." Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
• RESTAURANT-RANKING.COM - "Gastronomy of distinction." Restaurant guide and rankings, top restaurants and star chefs.
• ROSSOUW'S RESTAURANT GUIDE - "The independent guide to South African restaurants."
• Saveur - "Savor a World of Authentic Cuisine." Magazine for people who experience the world food first. Created to satisfy the hunger for genuine information about food in all its contexts, the magazine emphasizes heritage and tradition, home cooking and real food, evoking flavors from around the world.
• STAR DIAMOND WORLD MAGAZINE - covers the best achievements and experiences around the globe in the hospitality industry.
• Tabelog - "For those who do not want to choose the wrong restaurant, “Tabelog" posts information about restaurants and eating places in Japan."
• The 50 best things to eat in the world, and where to eat them - "From cake, steak and tapas, to oysters, chicken and burgers, Killian Fox roamed the world to find the 50 best things to eat and the best places to eat them in, with a little help from professionals like Raymond Blanc, Michel Roux, Ruth Rogers and Rose Gray." The Guardian | The Observer.
  
• THE GOOD FOOD GUIDE - "UK’s bestselling restaurant guide. Since 1951 we’ve been reviewing and writing about restaurants, pubs and cafés, bringing together the best places to eat out from throughout the country."
• THE GOURMAND - "A contemporary food, arts and culture journal."
• THE MIELE GUIDE - since 2008. "The first authoritative and independent annual guide to Asia's finest restaurants." Discover Asia's 500 best restaurants chosen with help from Asia's most respected food writers, restaurant critics and F&B professionals, public polling and incognito tasting by The Miele Guide's editorial team.
• THE PASSIONATE COOK - "Cooking is like love. It should be entered into with abandon or not at all."
  
• THE ULTERIOR EPICURE - "I live and travel to eat." Classy food blog from a well travelled gourmet.
• The world's 50 best restaurants - since 2002. List produced by British magazine Restaurant based on a poll of international chefs, restaurateurs, gourmands and restaurant critics. In addition to the main ranking, the Chef's Choice list is based on votes from the fifty head chefs from the restaurants on the previous year's list.
• THE WORLD'S BEST FOOD - "Here's a list of where to find the world's best foods."
• THE WORLDWIDE GOURMET - gourmet recipes and grands chefs.
• VERY GOOD FOOD - "The personal blog of Trine Lai. Foodie, epicure, excellent eats enthusiast." Danish food blog.
• WBPSTARS.COM - "We ONLY review the best restaurants!" Wbpstars.com is about the very best restaurants in the world. This is the publication for everyone considering food more than just for eating, but a lifestyle.
• White Guide - "Best Restaurants in the Nordics."
• WINE SPECTATOR - upmarket wine and food magazine. Hundreds of delicious, wine-friendly recipes. Find a dish by the type of wine you want to pair with it, the type of food you want to serve or a key ingredient you have on hand.
• WORLD'S 50 BEST RESTAURANTS - Restaurant Magazine.
• world's best places for extreme eating - "Here’s where to wrangle the world’s weirdest foodstuffs into your stomach." Lonely Planet.
• ZAGAT - since 1979. "For those looking for exceptional experiences, Zagat has been the go-to source since our first guide was published over three decades ago." The best restaurant reviews for your city. Get ratings for restaurants & nightlife in NYC, Boston, Los Angeles, and around the world from Zagat.

Restaurant Resources: A-Z

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

- A -

• 3 Michelin stars! Meet the first woman to smash America's boys' club - "Dominique Crenn is the first woman in the US to be awarded the top honor by the prestigious French restaurant guide for her restaurant Atelier Crenn."
• 3 Siblings Are Shaking Up the London Restaurant World - "You can face a lengthy wait in electronic queues for a table at Hoppers, a Sri Lankan restaurant in London’s Soho, or for Chinese dumplings at nearby Bao. Want to eat right now? Good luck. You could try for Spanish fare at Sabor. The upstairs dining room is often full, and seats at the ground-floor counter are first-come-first-served. Other options, if you can get in, include European cooking at Kitchen Table; a British menu at Lyle’s; hot dogs at Bubbledogs; Persian cuisine at Berenjak; Taiwanese specialties at Xu or Indian cuisine at Trishna and Brigadiers or at Michelin-starred Gymkhana in Mayfair."
• 4 Ways to Make Grilling Healthier This Summer - TIME Magazine.
• 5 of Europe’s best restaurants with incredible views - The Telegraph.
• 5 Sauces for the Modern Cook - The New York Times.
• 5-second rule - sometimes also the three-second rule, is a western cultural food hygiene concept, that states that there is a defined window where it is permissible to pick up food (or sometimes cutlery) after it has been dropped and thus exposed to contamination.
• 5 stars or fake? How to beat fraudulent online reviews - "Internet sales are growing - and so is the threat of false endorsements."
• 5 Ways to Adapt Our Famous Plum Torte Recipe - The New York Times.
• 7 delicious French destinations you've probably never heard of - The Telegraph.
• 7 Essential Apps for Aspiring Chefs, Even the Lazy Ones - Wired.
• 8 of the best picnic baskets & hampers for 2018 - The Telegraph.
• 8 of the most epic food wars of all time - "What belongs on a pizza? And seven more all-time epic food wars."
• 9-seat Araki sushi restaurant wins 3 Michelin stars - The Guardian.
• 10 best fish & chip shops in the U.K. - The Telegraph.
• 10 food hacks you need to know - The Telegraph.
• 10 Hot Dogs Taste-Tested. Here Are the Best - The New York Times.
• 10 most dangerous foods - "These are the most climate-damaging foods."
• 10 of Bilbao’s best pintxos bars - The Guardian.
• 10 of the best places to eat in Marrakech, Morocco - "Food from these colourful markets, street-food stalls and cafes is not only delicious, it’s often cheap, too - and a great way to explore this bustling city."
• 10 of the best restaurants in Italy - The Guardian.
• 10 of the strangest burgers that money can buy - The Telegraph.
• 10 signs you're a pretentious foodie - The Telegraph.
• 10 TOP-EARNING CELEBRITY CHEFS - Forbes.
• 11 Toughest Restaurants in the World to get a reservation - and How to Get Them.
• 13 Best Burgers, From Meaty to Meatless - The New York Times.
• £14 for a sandwich? What are restaurants playing at? - "From Japanese-style sandos to ham-hock-filled focaccia, the once-humble sarnie is going upmarket – and with a price tag to match."
• 14 Things You Didn't Know About Anthony Bourdain - delish.
• 15 new restaurants to try in 2019 - CNN travel.
• 16 Coolest Places To Eat In 2016 - Forbes.
• 17 greatest cities for food in the world - The Telegraph.
• 17 Most-Read Food Stories of 2018 - "The deaths of Anthony Bourdain and Jonathan Gold, the continuing reverberations of the #MeToo movement throughout the restaurant world, comfort foods both savory and sweet — these were the subjects that drew the most readers to New York Times Food in 2018."
• 17 of the world's best hotel restaurants - The Telegraph.
• 17 ridiculous restaurant menus from the Far East - The Telegraph.
• 18 Chicken Breast Recipes for Busy Nights - The New York Times.
• 20 best Mediterranean recipes: part 1 - The Guardian.
• 20 best Mediterranean recipes: part 2 - The Guardian.
• 20 best Mediterranean recipes: part 3 - The Guardian.
• 20 best Nigella Lawson recipes: part 1 - The Guardian.
• 20 best Nigella Lawson recipes: part 2 - The Guardian.
• 20 best Nigella Lawson recipes: part 3 - The Guardian.
• 20 of the world's best new restaurants for 2020 - "From Mexican dishes with a stellar view across the rooftops of London to Ethiopian cuisine in upstate New York, Mediterranean creativity in Bangkok to a Texas-inspired grill in Hong Kong, many of the most exciting new restaurants opening this year take their cue from global cuisines."
• 21 ingredients to add to the shopping list and shake up your cooking - The Telegraph.
• 24 of the tastiest Greek food dishes - "Best Greek food: 24 of the tastiest selections."
• 40% of Americans Eat Fast Food on Any Given Day, Report Says - "Large numbers of Americans say they avoid eating things like excess sugar, salt and fat, and seek out plants and whole foods. But at the same time, recent federal data found that 90% of adults don't eat enough fruits and vegetables."
• 50 Best Restaurants 2017 - The Telegraph.
• 50 Best Restaurants Announced Amid Criticism Over Voting - The New York Times.
• 50 of the world's best breads - "What is bread? You likely don't have to think for long, and whether you're hungry for a slice of sourdough or craving some tortillas, what you imagine says a lot about where you're from."
• 50 of the world's best desserts - "Imagine the best dessert on Earth. Better yet, turn to a stranger on the street and ask them. Odds are good -- dollars to doughnuts -- their answer is different from yours."
• 50 Top Pizza - "The 50 Best Pizzas In The World."
• 67 Best Restaurants in London - "If you’re a foodie, then living in or around London is truly a godsend."
• $600 dinner. Have we all gone mad? - The Guardian.
• 1,000 remarkable restaurants - LA LISTE.
• 1944: The Times Discovers Pizza - The New York Times.
• 2015 World's 50 Best Restaurants - Restaurant Magazine.
• 2017 World's 50 Best Restaurants - Restaurant Magazine.
• 2018 World's 50 Best Restaurants - since 2002. British Restaurant magazine.
• 2019 World's 50 Best Restaurants - "Since 2002, The World’s 50 Best Restaurants has reflected the diversity of the world's culinary landscape. Thanks to its panel of more than 1,000 culinary experts, as well as its structured and audited voting procedure, the annual list of the world's finest restaurants provides a snapshot of some of the best destinations for unique culinary experiences, in addition to being a barometer for global gastronomic trends."
  
• A Blurry Line Between Bar and Restaurant - The New York Times.
• A Chinese Delicacy Straight From the Swiftlet’s Mouth - Bird's nest soup.
• A Cook's Tour - (2002-2003). Travel and food show that aired on the Food Network. Host Anthony Bourdain visits exotic countries and cities worldwide where hosts treat him to local culture and cuisine.
• A Field Guide to the American Sandwich - The New York Times.
• A Food Tour of Seinfeld’s New York - The New York Times.
• A Guide To A Clean Eating Diet Over The Holidays - And Why A Year-Round Regimen Makes A Difference - "Clean eating is more than a movement. It’s a holistic approach to food that can lead to a tougher immune system, increased energy levels, a stronger heart, improved brain health and more. So what does eating clean for beginners look like in practice - and what does it take to reap the benefits?"
• A Helping of Science With Your Thanksgiving Dinner - "Biology. Chemistry. Physics. It’s all there on your plate. Take a moment to appreciate it before you dig in."
• À LA CARTE - definition & explanation.
• A new app lets women charge for a night out - The Verge.
• A Superior Chicken Soup - The New York Times.
• After Losing $1 Billion, a Russian Exile Rebounds With Bond’s Favorite Bubbly - "Evgeny Chichvarkin’s Mayfair wine shop has shaken up London’s wine scene. Now he’s adding a restaurant with $800 tasting menus."
• ALAIN DUCASSE - official website. "Taste of the Essence."
• Alain Ducasse at the Dorchester - The Telegraph.
• Alain Ducasse declares war on dry January - "Star chef says he is ‘obsessed with selling wine’ and wants to diners to drink more, not less."
• Alcohol and chefs: a real kitchen nightmare - "For Craig Strippel, the stress of being a chef was cushioned by drink and drugs. Here, he talks about his recovery from a problem that plagues the restaurant industry."
• All the presidents' den: Trump follows the gilded trail to the 21 Club - "To celebrate his election win, the president-elect chose a former speakeasy in New York beloved by the famous and powerful."
• America's favorite ice-cream flavor revealed - The Guardian.
• AMERICAN ACADEMY OF HOSPITALITY SCIENCES - an establishment of reviewers specializing in the reviewing of hotels, resorts, spas, airlines, cruise lines, automobiles, products, restaurants and chefs. The most known aspect of the American Academy of Hospitality Sciences is the International Star Diamond Award. The award is the most prestigious award of true excellence in hospitality, gastronomy, attitude, quality, cleanliness and above all service.
• American Thanksgiving - The New York Times.
• amuse-bouche - definition & explanation.
• And the award for 'Restaurant of the Year' goes to .... - "Paris hosts inaugural World Restaurant Awards."
• Andrea Petrini - journalist, food writer and creative advisor. He spends a large part of the year on the road, travelling throughout the world to discover contemporary cuisine.
• ANDY HAYLER'S RESTAURANT GUIDE - "The only person who has been to every 3 star Michelin restaurant in the world." This site reviews the top restaurants of the world, including extensive coverage of 3-star Michelin restaurants across the globe.
• Anthony Bourdain - (1956-2018). Was an American celebrity chef, author, travel documentarian, and television personality who starred in programs focusing on the exploration of international culture, cuisine, and the human condition. He was considered one of the most influential chefs in the world.
• Anthony Bourdain: No Reservations - (2005-2012). American travel and food show that airs on the Travel Channel; it also airs on the Discovery Travel & Living channel around the world. In it, host Anthony Bourdain visits overseas countries, cities worldwide, and places within the U.S., where hosts treat him to local culture and cuisine.
• Anthony Bourdain: Parts Unknown - (2013-2018). American travel and food show on CNN which premiered on April 14, 2013. In the show, Anthony Bourdain travels the world uncovering lesser known places and exploring cultures and cuisine. Bourdain was working on an episode of the show in Strasbourg, France at the time of his death on June 8, 2018.
• Anthony Bourdain ‘Parts Unknown’ in London: Just the One-Liners - "The globetrotting host hangs with Nigella Lawson and Marco Pierre White."
  
• Anthony Bourdain's abiding love for the Philippines - CNN travel.
• Anthony Bourdain's final book to be published this year - "The final book by renowned chef, travel writer and television host Anthony Bourdain will be published in October, more than two years after he killed himself."
• Anthony Bourdain's last interview: Trump, Weinstein & travel - The Guardian.
• antipasti - definition & explanation.
• APPETITE MAGAZINE - "Looking for an article, restaurant review or a recipe is now made hassle-free".
• Appetizer - definition & explanation.
• Apple's latest invention: a pizza box - The Telegraph.
• Are Mushrooms Healthy? Here's What Experts Say - TIME Magazine.
• Are Onions & Garlic Healthy? Here's What Experts Say - TIME Magazine.
• ASI | Association de la Sommellerie Internationale - founded in June 1969 in France with the aim of developing and promoting the Sommelier profession, organises the International Competition for the World's Best Sommelier.
• Asia's 50 best restaurants in 2019 - CNN travel.

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• BASIC TASTES - bitterness, saltiness, sourness, sweetness, umami, and piquance.
• 
• Beef Wellington - preparation of fillet steak coated with pâté (often pâté de foie gras) and duxelles, which is then wrapped in puff pastry and baked. Some recipes include wrapping the coated meat in a crêpe to retain the moisture and prevent it from making the pastry soggy.
• Beefsteak Club - the name or nickname of several 18th and 19th-century male dining clubs that celebrated the beefsteak as a symbol of patriotic and often Whig concepts of liberty and prosperity. The first beefsteak club was founded about 1705 in London by the actor Richard Estcourt and others in the arts and politics. In 1876, a Beefsteak Club was formed that became an essential after-theatre club for the bohemian theatre set, including W. S. Gilbert, and still meets today in Irving Street.
• Benoît Violier’s apparent suicide highlights pressures on top chefs - The Guardian.
• best al fresco restaurants in London - The Telegraph.
• Best beach foods & snacks - CNN.
• BEST EMERGING CHEFS AND CREATORS / THINKERS IN THE KITCHEN - Scoffiermagazine, Cahier Food & Gastronomy #1.
• Best Green Salad in the World - The New York Times.
• Best Halloween Party Snack Ideas That Will Haunt Your Friends Forever, According to Pastry Chefs - "Here are the best tips from pastry chefs about what candy and treats to serve at your spooky festivities this Halloween."
• best ice cream shops in NYC - CNN travel.
• Best Pizza Joint in Every U.S. State - "Though there's no right or wrong pizza, most U.S. regions will defend their preferred variation to the end. Is your favorite on the list?"
• best street food on the planet, but Bangkok bans its roadside stalls - The Guardian.
• Best vegan & vegetarian food tours in European cities - "Plant-based tours are springing up in cities where meaty cuisine traditionally rules – and these choices also explore some of Europe’s coolest urban districts."
• BIG HOSPITALITY - latest restaurant, hotel, bar product news, & business advice.
• big restaurant review of 2017 - The Telegraph.
• 
• Bistro - is, in its original Parisian incarnation, a small restaurant, serving moderately priced simple meals in a modest setting. Bistros are defined mostly by the foods they serve. French home-style cooking, and slow-cooked foods like cassoulet, a bean stew, are typical.
• BLT SANDWICH - (bacon, lettuce, and tomato) is a type of bacon sandwich.
• BOUILLABAISSE - traditional Provençal fish stew originating from the port city of Marseille.
• Bovril - since 1866. Is the trademarked name of a thick and salty meat extract paste similar to a yeast extract, developed in the 1870s by John Lawson Johnston.
• Brain food: what to eat to keep your mind sharp - The Telegraph.
• BRASSERIE - in France and the Francophone world, a brasserie is a type of French restaurant with a relaxed setting, which serves single dishes and other meals.
• Buffet - Wikipedia.
• Burger King’s plant-based Whopper gets glowing review - from a meat lobbyist - "Impossible Whopper’s realistic taste is a ‘wake-up call’ to livestock farmers, Eric Bohl of the Missouri Farm Bureau said."
• Buy a piece of Paris at the auction of one of its most famous restaurants - The Telegraph.
• BYOB - initialism meant to stand for "bring your own booze", "bring your own bottle", "bring your own beer" or "bring your own beverage".

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• CAESAR'S SALAD - has romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, and black pepper.
• Cafeteria - type of food service location in which there is little or no waiting staff table service, whether a restaurant or within an institution such as a large office building or school.
• Can we change your mind about eating meat? - The Telegraph.
• Can What We Eat Affect How We Feel? - "Nutritional psychiatrists counsel patients on how better eating may be another tool in helping to ease depression and anxiety and may lead to better mental health."
• Can you learn to cook like a chef by watching YouTube? - The Guardian.
• CarÊme - (1784-1833). One of the first celebrity chefs known as the "chef of kings and king of chefs".
• Carl Ruiz, celebrity chef, dies at 44 - "Celebrity chef Carl Ruiz, the owner of La Cubana restaurant who made frequent appearances on The Food Network, has died, the New York restaurant said. He was 44."
• CATERERSEARCH - the leading website for the UK hospitality community covering the hotel, restaurant, foodservice, pubs and bar sectors.
• Celebrating Food & Wine in Bordeaux - The New York Times.
• Celebrity chef - kitchen chef who has become famous and well known. Today celebrity chefs often become celebrities by presenting cookery advice and demonstrations via mass media, especially television. Several chefs have been credited with being the first celebrity chef, among them historically Bartolomeo Scappi and Marie-Antoine Carême.
• CHAÎNE DES RÔTISSEURS - since 1950. An international gastronomic association dedicated to bringing together both professional and non-professional members worldwide who appreciate and share a mutual interest in cuisine, wine and fine dining.
• Charts Reveal What Foods Americans Have Googled - Wired.
• CHEF - Wikipedia.
• chef demands removal from Michelin Guide - "Marc Veyrat of Le Maison des Bois said he had been depressed for months after losing a coveted star following ‘amateur’ inspection."
• Chef Gordon Ramsay reveals the one thing he will NEVER eat - Daily Mail.
• Chef Spotlight: Jessica PrÉalpato - "At only 33 years old, the pastry chef of Alain Ducasse au Plaza Athénée is a force to be reckoned with."
• 
• Chef's Salad - American salad consisting of hard-boiled eggs; one or more varieties of meat, such as ham, turkey, chicken, or roast beef; tomatoes; cucumbers; and cheese; all placed upon a bed of tossed lettuce or other leaf vegetables. Several early recipes also include anchovies. A variety of dressings may be used with this salad.
• Chef's Table - (2015-). American documentary series released on Netflix. Each episode of the series profiles a single world-renowned chef.
• chefs on food waste & using leftovers - The Guardian.
• 
• ChefJet - by 3D Systems: 3D printed food.
• 
• Chicken Kiev - dish made of chicken fillet pounded and rolled around cold butter, then coated with eggs and bread crumbs, and either fried or baked.
• chicken soup - The Guardian.
• Chinese restautant syndrome: has MSG been unfairly demonised? - "The additive monosodium glutamate has been blamed for everything from headaches to chest pain. Now, some chefs, including Heston Blumenthal, are saying that’s nonsense."
• Christian Millau obituary - "Food critic and co-founder of the restaurant guide at the heart of the nouvelle cuisine movement."
• Cicchetti - small snacks or side dishes, typically served in traditional "bàcari" (cicchetti bars or osterie) in Venice, Italy. Common cicchetti include tiny sandwiches, plates of olives or other vegetables, halved hard boiled eggs, small servings of a combination of one or more of seafood, meat and vegetable ingredients laid on top of a slice of bread or polenta, and very small servings of typical full-course plates.
• Clare Smyth - (born 1978) is a Northern Irish chef. She was Chef Patron at Restaurant Gordon Ramsay from 2012 to 2016. She became the first female British chef to hold and retain three Michelin stars. Smyth won the Chef of the Year award in 2013 and achieved a perfect score in the 2015 edition of the Good Food Guide.
• Classic Dishes You Should Master - The New York Times.
• Classic Thanksgiving Dinner Menu - The New York Times.
• Claude Terrail - owner of La Tour d'Argent, Paris, France.
• Club des Chefs des Chefs | CCC - founded in 1977. "The most exclusive Gastronomic Association in the world." Extremely strict membership criteria: to be accepted into this highly elite club, you need to be the current personal chef of a head of state.
• CLUB SANDWICH - is a sandwich with two layers of fillings between 3 slices of bread.
• cocktail party - definition & explanation.
• Convenience food - or tertiary processed food, is food that is commercially prepared (often through processing) to optimise ease of consumption. Such food is usually ready to eat without further preparation.
• CONVEYOR BELT SUSHI - Wikipedia.
• Cooking With Fire - The New York Times.
• CORKAGE FEE - definition & explanation.
• Could fake meat burgers make cows obsolete? - "The battle over the future of meat."
• Could flexitarianism save the planet? - "Scientists say a drastic cut in meat consumption is needed, but this requires political will."
• Crave Sydney International Food Festival - month long celebration of Sydney's obsession with food.
• CrÈme brÛlÉe - dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature. The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings.
• Crispr gene-editing will change the way Americans eat - here's what's coming - "The technology will be labeled and subject to stringent health and environment review in the EU, but not in the US, where produce could be radically changed."
• Crowdsourced Recipe App SideChef Needs - "The guided-cooking app has thousands of recipes, but needs an editor."
• CUISINE - Wikipedia.
• Culinary tourism - or food tourism is the exploration of food as the purpose of tourism. It is now considered a vital component of the tourism experience. Dining out is common among tourists and "food is believed to rank alongside climate, accommodation, and scenery" in importance to tourists.
• Culture shock for ‘big yoghurt’ as foodies switch to DIY - "Commercial sales dip but environmental concerns make home yoghurt kits a growth area."
• CUTLERY - definition & explanation.

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• Danish Hot Dogs at Grand Central Terminal, New York City - The New York Times.
• Danish immigrant Louis Lassen invented the American Hamburger in 1900 - Louis' Lunch.
• Danish recipes: hotdogs, mussels & a chocolate marzipan bar - "The Danes know all about hot dishes for cold nights. Here is a selection of recipes from Trine Hahnemann’s latest cookbook, Copenhagen Food."
• DEFINITIVE GUIDE TO HOW MUCH YOU SHOULD TIP WORLDWIDE - Goodhouse Keeping.
• Dessert made from 55,000 ants - "Melbourne Cup Birdcage: Where VIPs eat ants and drink space champagne."
• Dictators' Dinners: The Bad Taste Guide to Entertaining Tyrants - Amazon.com.
• Dining in paradise: The Maldives' finest tables - CNN travel.
• Disgusting Food Museum - "80 of the world's most disgusting foods." Adventurous visitors will appreciate the opportunity to smell and taste some of these notorious foods. Do you dare smell the world’s stinkiest cheese? Or taste sweets made with metal cleansing chemicals? Carlsgatan 12, 211 20 Malmoe, Sweden.
• DIM SUM - Cantonese term for snack. Dim sum more typically refers to a style of Chinese food prepared as small bite-sized or individual portions of food, traditionally served in small steamer baskets or on small plates.
• DÎner en blanc - "Launched with just a handful of friends by François Pasquier nearly 30 years ago, Le Dîner en Blanc de Paris now assembles over 10,000 guest every year, with a record 15,000 people attending the 25th anniversary in 2013. Le Dîner en Blanc began as a strictly word-of-mouth event. Today, it has grown to rely on the Internet and social media to communicate with its members and others who are curious about the event. Although the technology behind this fantastic event may have changed over the years, the principles fueling it have not; guests continue to gather at a secret location with the sole purpose of sharing a gourmet meal with good friends at the heart of one of their city's most beautiful locations."
• Dinner and Deception - The New York Times.
• Dinner As We Know it Is Hurting the Planet - "But What If We Radically Rethink How We Make Food? Farmers have grown food in roughly the same way for thousands of years. Now, entrepreneurs say they have a better idea."
• DINNER IN THE SKY - is hosted at a table suspended at a height of 50 metres, by a team of professionals.
• Dining Dead - A couple that eats at restaurants in total silence, very awkward, very sad.
• Dining Impossible - since 2009. "Three day eating extravaganza hosted by culinary ambassador Kristian Brask Thomsen, exploring the world through its finest cuisines in the company of jet setting gourmands and international notabilities."
• Doggy Bag - definition & explanation.
• Dom PÉrignon offers the ultimate dining experience with Alain Ducasse at the ChÂteau de Versailles - The Telegraph.
• Domino’s realizes free pizza for life promotion was a bad idea - New York Post.
• Dominos Near Me - "This site is not associated with Domino’s Pizza corporation, we only provide information about the near by locations of the Dominos Pizza."
• Don’t be shy about asking for a doggy bag: you deserve a round of applause - "The government may soon force restaurants to offer takeaway leftovers - a sensible solution for a nation that wastes 10.2m tonnes of food every year."
• Don't like eating breakfast? A new study might change your mind - "Skipping breakfast tied to higher risk of heart-related death, study finds."

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- E -

• 'Eating that meal could kill you': when cooks don't take food allergies seriously - "For those with severe food allergies, every meal can feel like a game of Russian roulette. But many find chefs, friends and even relations trying to trick them into eating dangerously."
• Eggporn - It's a popular tag with egg lovers and millions of users used that tag for their photos.
• ELEGANT-AFFAIRS - "Impeccable design for life's most important occasions." The Hamptons' famous catering firm.
• EL BULLI MOVIE 'Cooking in Progress' - by Gereon Wetzel.
• Elite Traveler Announces World’s Top 100 Restaurants
• ENTERTAINMENT BOOK & CARD - Dine. Shop. Travel. Save.
• ENTRÉE - definition & explanation.
• ESCOFFIER - French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods.
• etiquette for eating sushi - The Telegraph.
• Europe's first underwater restaurant opens - CNN style.
• Every Michelin-starred restaurant on Earth - The Telegraph.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

- F -

• Fast food workers - What should we never order from you? - Reddit.
• Fed up of food fads: it's time for a return to fine dining - The Telegraph.
• feeding the super rich - "Money is no object when it comes to feeding the super rich. London ... This exclusive series follows the renowned food-finders who cater for the nouveau riche."
• FERRAN ADRIÀ - famed head chef of the El Bulli restaurant in Roses on the Costa Brava.
• Fights Over 'Authentic' Chinese Food Have a Long & Complicated History. Now They're Tearing the Culinary World Apart - "A series of recent controversies over Chinese restaurants in the U.S. and the U.K. have raised questions over cultural appropriation."
• Fin-to-gill eating: how to cook fish without discarding a thing - "When it comes to fish, in Britain we rarely eat anything other than fillets and discard everything else. Now a new breed of chefs is trying to encourage a more adventurous approach."
• Finally, Heinz is teaching us how to pour ketchup correctly - "Heinz ketchup was first introduced in 1876, which means we've endured almost 150 years of shaking, rattling, knife-poking and centrifuge in futile attempts to get that sweet tomato nectar out of the darn bottle."
• Fish & chip shops battered by soaring costs & freak weather - "Brexit, online delivery services and bans on plastic threaten Britain’s national dish."
• flexitarianism - a combination of flexible + vegetarian + -ism.
• FOOD REFERENCE WEBSITE - everything about food: from articles and history to recipes and trivia quotes.
• Food tastes better when you eat at a table with a tablecloth, study finds - "Cooking for someone special this Valentine's Day? Don't forget the tablecloth."
• Food Trends That Shaped 2015 - The New York Times.
• FOODIE - person who has an ardent or refined interest in food and alcoholic beverages. A Foodie seeks new food experiences as a hobby rather than simply eating out of convenience or hunger. The word was coined in 1981 by Paul Levy and Ann Barr, who used it in the title of their 1984 The Official Foodie Handbook
• Forget Nathan’s, this is NYC’s best hot dog - New York Post.
• Forget smoked salmon: eel is having a revival - The Telegraph.
• France bans free soft drink refills in effort to tackle obesity - RT News.
• France's 'fish soup' pizza beats Italy in World Pizza Championships - The Telegraph.
• FRENCH PARADOX - is the observation that the French suffer a relatively low incidence of coronary heart disease, despite having a diet relatively rich in saturated fats.
• From tofu lamb chops to vegan steak bakes: the 1,000-year history of fake meat - "Plant-based burgers are all the rage in 2020, but meat substitutes date back to at least 965. Will we ever invent the perfect proxy - or should we forget about meat altogether?"
• Fugu - Japan's diners divided over killer puffer fish - The Guardian.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

- G -

• GASTRONOMY - Wikipedia.
  
• Get ready to eat bugs if you want to live beyond 2050 - "Beef won't be what's for dinner much longer."
• Give Your Smartphone a Kitchen Apron, Too - The New York Times.
• Glimpses of a Gilded Past at Fowler & Wells - The New York Times.
• Glossary of Japanese Food terms
• Going Dutch - term that indicates that each person participating in a group activity pays for themselves, rather than any person paying for anyone else, particularly in a restaurant bill.
• GORDON RAMSEY RESTAURANTS
• GREAT CHEFS TELEVISION - a franchise of cooking shows and cookbooks.
• GUERILLA DINING - eating experience in which chefs and restauranteurs create temporary and exclusive dining opportunities in various untraditional locations.
• Guide To A Clean Eating Diet Over The Holidays - And Why A Year-Round Regimen Makes A Difference - "Clean eating is more than a movement. It’s a holistic approach to food that can lead to a tougher immune system, increased energy levels, a stronger heart, improved brain health and more. So what does eating clean for beginners look like in practice - and what does it take to reap the benefits?"

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- H -

• Hack the Menu - The Ultimate List of Secret Menu Items." Your one-stop resource for all Secret Menu items at all fast food restaurants. Secret Menus at restaurants are comprised of unofficial and unadvertised selections that fast food chains will make when ordered but that do not exist on their regular menus.
• Hakkasan - "Elegance, energy, invention." All locations.
• HAPPY HOUR - definition & explanation.
• HAUTE CUISINE - definition & explanation.
• Hell's Kitchen - American reality-television cooking competition broadcast on FOX. It is hosted by celebrity chef Gordon Ramsay.
• Here's What Eating a Thanksgiving Feast Actually Does to Your Body - "Does eating one giant meal actually affect your health and weight? Here's what the experts say."
• HervÉ This - French physical chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech, in Paris (France). His main area of scientific research is molecular gastronomy, that is the science of culinary phenomena (more precisely, looking for the mechanisms of phenomena occurring during culinary transformations).
• Hipster Michelin-starred restaurant uses iPads instead of plates - The Telegraph.
• HISTORY OF SALADS & SALAD DRESSINGS
• Hold the beef: how plant-based meat went mainstream - "With McDonald’s, Burger King, KFC and every major UK supermarket selling their own ranges of ‘authentic’ animal substitutes, fake meat now means big business."
• hors d'Œuvre - definition & explanation.
• HOSPITALITY NET - at the forefront of online publishing within the hospitality industry since 1994.
• How a tiny country became a leader in food tech - "What's fueling the boom in food technology?"
• How Budapest became a fine dining force to be reckoned with - "Europe's new hot fine dining destination."
• how comfort food conquered the world’s best restaurants - "From crumpets to pies to ham and cheese toasties, restaurants are replacing ‘challenging’ dishes with those that remind us of home and childhood. Why is this change happening now?"
• How did France, gastronomic capital of the world, sink to brawls over Nutella? - The Guardian.
• How do you make chapatis at home? - "To produce these beautifully pliable Indian flatbreads, and not paving slabs, a few precise steps are required ..."
• How KFC became a Christmas tradition in Japan - CNN travel.
• How much do you really know about Anthony Bourdain? - "You can now take a college course on all things Anthony Bourdain."
• how Nigella Lawson changed food writing - The Guardian.
• how plane food compares on 10 major airlines - The Telegraph.
• how restaurateurs choose the perfect dinner playlist - "There has never been a greater awareness of how music can affect our mood. Little wonder restaurants are employing consultants to select music for their diners."
• How the sushi boom is fuelling tapeworm infections - The Guardian.
• How to eat: apple crumble - "In the bleak mid-winter, How to Eat is seeking comfort in apple crumble. But with custard or cream? Should other fruit get a look-in? And is dessert wine gilding the lily?"
• How to Beat the Line & Get Reservations at Hot New Restaurants - The New York Times.
• How to Complain at a Restaurant? Just Ask Our Critic - "Our restaurant critic, Pete Wells, explains why bringing your gripes to the management instead of anonymously torching the place online will make everybody happier."
• how to cook fish without discarding a thing - "When it comes to fish, in Britain we rarely eat anything other than fillets and discard everything else. Now a new breed of chefs is trying to encourage a more adventurous approach."
• How to cook the perfect beef stroganoff - The Guardian.
• How to cook the Perfect Meal, according to Sam Sifton - "The New York Times food editor guides a bachelor through cooking for a dinner date."
• How to cook the perfect shepherd’s pie - The Guardian.
• How to cook wagyu steak, the best beef in the world - The Telegraph.
• How to eat: a crisp sandwich - "How to eat is munching on a complex dish rarely discussed in polite society. Do you use butter or mayo? Is white bread essential? Do Wotsits work?"
• How to eat: a steak sandwich - "It is, arguably, king of the bread-based snack scene. But should that bread be sourdough or ciabatta? Do caramelised onions trump stilton? And does it ever need chips on the side?"
• How to eat: chocolate brownies - "This month, How to Eat is savouring a chocolate brownie. Is this a snack or a dessert? Does it need ice-cream? And would you pair it with tea, coffee or, erm, sauvignon blanc?"
• How to Eat Healthy Meals at Restaruants - The New York Times.
• How to Eat in 2019 - "Alison Roman wants you to spend less time in the kitchen and more time at the table."
• How to eat in a heatwave - "When the weather makes food seem daunting, there’s always gazpacho. But don’t reach for a Magnum, they are for children."
• How to eat your way through Italy's most delicious region - The Telegraph.
• How to Enjoy Fine Dining on a Fast Food Budget - The New York Times.
• How to Get Ketchup From a Bottle Without the Wait, Watery Goo and Splatter - The New York Times.
• HOW TO GROW MUSHROOMS OUTDOORS - "Cultivating fungi at home is a fantastic way to see just how amazing nature is."
• How to grow your own food - with or without a garden - "There’s no such thing as an effortless crop, but plenty that are pretty foolproof - even if you have just a windowsill or room for a few pots."
• How to make a proper old-school chocolate mousse - "Use decent chocolate, keep it simple."
• How to make aeroplane food taste better - The Telegraph.
• How to make American pancakes - The Guardian.
• How to make burgers - The New York Times.
• How to make the perfect pie - "It all starts with great ingredients, then fill with care – and don’t overwork that dough."
• How to make the perfect vegetarian scotch eggs - The Guardian.
• How to Order Dim Sum - According to the Head Chef of the First Chinese Restaurant in North America to Receive a Michelin Star. Dim sum is a feast of textures and flavors consumed to the cadences of Cantonese, clinking plates and squeaky wheels as servers push hand carts from table to table.
• How to Snag a Reservation at That Oh-So-Popular Restaurant - The New York Times.
• How to throw a cheap (but elegant) dinner party - The New York Times.
• How to visit the world's 10 best restaurants The Telegraph.
• How what you eat affects climate change - "Your Questions About Food and Climate Change, Answered. How to shop, cook and eat in a warming world."
• How you can honor Anthony Bourdain's legacy - "What would Bourdain do? How to honor the intrepid traveler's legacy."
• How your aeroplane food is cooked - The Telegraph.

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• 'I don't want a Michelin star,' says French chef in 'Cheddargate' row - "Marc Veyrat, who lost court battle to guide, in defiant mood as he opens new Paris restaurant."
• 'I have more than 100 different food rules': how healthy eating became an obsession - "For years I binged on diet books: paleo, keto, vegan, the 16:8. But can you have too much of a good thing?"
• Ice cream for breakfast & Coke all day: the extreme eating habits of billionaires - The Telegraph.
• Iceland livestreams 10-year-old McDonald's cheeseburger - "When McDonald's closed all its restaurants in Iceland in 2009, one man decided to buy his last hamburger and fries."
• Impossible Foods’ rising empire of almost-meat - "How a burger maker became a 'platform'."
• In Australia, Noma Forages for Ingredients & Inspiration - The New York Times.
• IN DEFENSE OF THE VEGAN HOT DOG - Wired.
• In search of America's best hot dog - "14 supermarket varieties, taste-tested."
• Incredible restaurant interiors - The Telegraph.
• Indian food: The best dishes in each region - CNN travel.
• Indoor neon-lit mushroom farms are New York's hottest new food trend - "As well as looking pretty, inventor Smallhold claims its far more sustainable than traditional farming."
• Information on Restaurant Inspections and Food Safety
• inside Gucci’s first restaurant - The Guardian.
• Inside Noryangjin, Seoul's largest indoor seafood market - CNN travel.
• Instagram's influence on restaurants - engadget.
• Is It Better to Cook With Coconut Oil or Olive Oil? - The New York Times.
• Is That Real Tuna in Your Sushi? - The New York Times.
• Is this the best pizza in the world? - The Guardian.
• Is this the world's best sandwich? - "On the hunt for Vietnam's best banh mi."

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• JAMIE OLIVER - "Official website for recipes, books, tv shows and restaurants."
• Jamie Oliver's restaurants crash leaving 1,300 jobs at risk - "Well over 1,000 jobs are at risk as the restaurant chain set up by the celebrity chef Jamie Oliver prepares to crash into administration just two years after narrowly averting an earlier collapse."
• Japan's secret udon mecca - "For the past 13 years, a family has been rolling, preparing and serving mouth-wateringly fresh noodles inside a nondescript factory – but you better come early to eat here."
• Japan's Yanagiya - is this the best restaurant on the planet? - The Guardian.
• Japanese Chefs Make Their Mark in Paris - The New York Times.
• Joe Allen, Broadway’s Quiet Man - The New York Times.
• JoËl Robuchon, Michelin star French chef, dies aged 73 - "French celebrity chef Joël Robuchon will be remembered for many reasons: earning more than 30 Michelin stars, creating the world's best mashed potato, and hurling a plate at a young and "difficult" Gordon Ramsay."
• JRE | JEUNES RESTAURATEURS D'EUROPE - founded in 1974. Association of young restaurateurs. They have in common that they want to share their talent and passion for the profession with each other. In total there are more than 350 JRE restaurants in Europe.
• JUST-EAT - Europe's leading online food ordering provider. Operates in 8 countries, has 8,000+ restaurants online.

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- K -

• 
• Kaiseki - traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals, and is analogous to Western haute cuisine.
• 
• Kaiserschmarrn - (Emperor's Mess) is a sweet dessert that takes its name from the Austrian emperor (Kaiser) Franz Joseph I, who was very fond of this kind of fluffy shredded pancake.
• Kanye West's team name-dropped world-famous Noma to get a last-minute table at S.F. restaurant - "On a recent afternoon, someone called San Francisco Thai destination Nari wanting a last-minute reservation for six people - 'it’s going to be a table of Noma people,' the person said, according to restaurant owner Pim Techamuanvivit. Techamuanvivit’s staffers thought maybe Danish chef and Noma owner René Redzepi, whose New Nordic restaurant has repeatedly been ranked the best restaurant on Earth on the World’s 50 Best list, was in San Francisco. Fortunately, Nari’s semi-private dining room was open that night."
• Kate Middleton Revealed Her Distinctive Pizza Preference and Everyone Has an Opinion - TIME Magazine.
• 
• Kedgeree - "Ian Fleming always served the same menu to his guests - salmon kedgeree or sausages, washed down with champagne and whisky, and followed by coffee." - Ian Fleming by Andrew Lycett.
• Kenyans cash in on avocado craze - BBC News.
  
• KOBE BEEF - refers to beef from the Tajima strain of Wagyu cattle, raised in Japan's Hyogo Prefecture according to rules as set out by the Kobe Beef Marketing and Distribution Promotion Association. The meat is a delicacy renowned for its flavor, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, and teppanyaki.

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• 'La Liste' reveals world's best 20 restaurants 2017 - The Telegraph.
• LADIES WHO LUNCHED - Vanity Fair. "They were the ladies who lunched, when "lunching" was a verb and was—at such shrines as the Colony Club, La Côte Basque, and Le Cirque—impossibly glamorous, hugely entertaining, and utterly without purpose."
• Last supper? Japan's diners divided over killer puffer fish - The Guardian.
• Le Cinq, Paris: restaurant review - "It was supposed to be a joyous trip to one of France’s famous gastro palaces – what could possibly go wrong?"
• Le Cordon Bleu - Wikipedia.
• LE CORDON BLEU INTERNATIONAL COOKING SCHOOLS - founded in 1885. The world's largest hospitality education institution, with over 50 schools on five continents serving 20,000 students annually. Its education focus is on hospitality management, culinary arts and gastronomy.
• LE GUIDE CULINAIRE - Georges Auguste Escoffier's pivotal book in the history of European haute cuisine.
• Life after Veganuary: the ethical guide to eating meat, eggs & dairy - "If you have slunk back to burgers after a month of avoiding meat, all is not lost. Here’s how British shoppers can track down high-welfare, eco-friendly produce."
• LIMECHILLI - the travelling chef.
• List of caricatures at Sardi's restaurant in New York City - Wikipedia.
• List of food days - Wikipedia.
• LIST OF FOODS NAMED AFTER PEOPLE - Wikipedia.
• List of Michelin 3-star restaurants - three stars mean "exceptional cuisine that is worth a special journey". Wikipedia.
• List of Michelin starred restaurants - Wikipedia.
• London's best brunches - The Telegraph.
• Louis Sherry - (1855-1926). Was an American restaurateur, caterer, confectioner and hotelier during the Gilded Age and early 20th century.

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• Madrid Chefs Rethink the City’s Classic Cuisine - "A strong contingent of rising culinary stars has emerged in the Spanish capital, adding a needed dose of personality to Madrid’s contemporary dining scene."
• Magnificent 10: Restaurants That Changed How We Eat - The New York Times.
• MaÎtre d' - manages the public part, or "front of the house", of a formal restaurant. Generally include supervising the waiting staff, welcoming guests and assigning tables to them, taking reservations and ensuring that guests are satisfied.
• 
• Manhan Quanxi - Manchu Han Imperial Feast. One of the grandest meals ever documented in Chinese cuisine. It consisted of at least 108 unique dishes from the Manchu and Han Chinese culture during the Qing Dynasty, and it is only reserved and intended for the emperors.
• Mapped: Every Michelin-starred restaurant on Earth - The Telegraph.
• MARCO PIERRE WHITE - British chef, restaurateur, and television personality from Leeds. White has been dubbed the first celebrity chef, and the enfant terrible of the UK restaurant scene.
• MARCO PIERRE WHITE RESTAURANTS
• Marie-Antoine CarÊme - (1784-1833). One of the first celebrity chefs known as the "chef of kings and king of chefs".
• Massimo Bottura, the Chef Behind the World’s Best Restaurant - The New York Times.
• Mastering the Art of Beef Stew - The New York Times.
• matchstaff.com - "World's largest database of educated bar staff. for you. for free."
• McDonald’s customers are dipping French fries into their McFlurrys in a bizarre trend - The Sun.
• McDonald's launches Nutella burger - The Independent.
• MEAL - Wikipedia.
• Michelin 3-star restaurants - three stars mean "exceptional cuisine that is worth a special journey". Wikipedia.
• MICHELIN 3 STAR RESTAURANTS AROUND THE WORLD - Andy Hayler's Restaurant Guide.
• 
• Michelin Guide 2020: The New Sustainability Emblem - "To coincide with the release of the Nordic Countries Guide 2020, Michelin has launched its new Sustainability Emblem for the Nordic Countries (Denmark, Finland, Iceland, Norway and Sweden) on the Michelin Guide website https://guide.michelin.com/en. Those at the forefront with their sustainable gastronomy practices are highlighted by a new symbol, with the restaurant’s vision also outlined via a quote from the chef. For other restaurants taking smaller steps to work in a greener way, there are short descriptions on their initiatives."
• MICHELIN RED GUIDES - a series of annual hotel and restaurant guides published by Michelin. First published in 1900 for France, Michelin introduced additional guides thereafter for other European countries. In 2005, it published the first guide for the United States focusing on New York City; followed by its first Asian guide in 2007 for Tokyo. In 2012, the Michelin Guide collection had 27 guide books covering 23 countries on three continents, with over 45,000 worldwide addresses.
• Millennials Are Being Accused of Killing Canned Tuna - TIME Magazine.
• Mirazur experience: What it's like to eat at the world's best restaurant - "Inside the world's best restaurant."
• MOLECULAR GASTRONOMY - subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur while cooking. Favored by EL BULLI.
• More Than Coffee: New York’s Vanishing Diner Culture - The New York Times.
• Moscow falls for the rodent burger - The Guardian.
• MSC Standards - since 1996. "When you see fish or seafood products with the blue MSC label, you can be sure they come from a sustainable fishery that has met the MSC Fisheries Standard. Businesses trading in these products have met our Chain of Custody Standard for traceability." The MSC Standards meet international best practice guidelines for certification and ecolabelling. The Standards were developed through consultation with the fishing industry, scientists, conservationists, experts and stakeholders.
• My week as a foodie vegan - "Can ditching meat and dairy open up new taste sensations?"

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- N -

• NAVIGATING THE UNCANNY VALLEY OF FOOD - Wired.
• Neapolitan art of making pizza - The Telegraph.
• NEW NORDIC CUISINE - has been developed in the Nordic countries and Scandinavia in particular since the 2000s. New Nordic Cuisine was propelled by and found inspiration in ideas and a manifesto written by food activist and entrepreneur Claus Meyer and a number of Scandinavian chefs in 2004 in Copenhagen.
• New Year's food traditions around the world - "They eat what? New Year's food traditions around the world."
• New York hotels with Michelin-starred restaurants - The Telegraph.
• New York restaurant create world’s most expensive grilled cheese sandwich for US$214 - Daily Mail.
• Nitro cold brews tipped to re-energise coffee shops - The Guardian.
• Nordic Food Court Rises at Grand Central, With an Order to Leave No Trace - The New York Times.
• NORDIC FOOD LAB - non-profit self-governed institution, with the purpose of scientifically exploring the New Nordic Cuisine.
• North of Nordic: A Young Chef Invents ‘Neo-Fjordic’ Cuisine - The New York Times.
• Note by Note cuisine - style of cooking based on molecular gastronomy, created by Hervé This. Dishes are made using pure compounds instead of using animal or plant tissues. Hervé This said the cuisine is like "a painter using primary colours, or a musician composing note by note".
• Notting Hill Yummy Mummy - "I am a self-confessed sybarite, who loves the pleasures of eating out in great restaurants, traveling to awe-inspiring places and staying in amazing hotels."
• NOUVELLE CUISINE - (French, "new cuisine") is an approach to cooking and food presentation in French cuisine. In contrast to cuisine classique, an older form of haute cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation. It was popularized in the 1960s by the food critics Henri Gault, who invented the phrase, his colleagues André Gayot and Christian Millau in a new restaurant guide, the Gault-Millau, or Le Nouveau Guide.

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- O -

• Oatmeal! Oatmeal! Oatmeal! - The New York Times.
• Occupy 50 best - "Online petition launched to protest World's 50 Best Restaurants awards."
• Offal - also called variety meats or organ meats, refers to the internal organs and entrails of a butchered animal.
• OFM Awards 2019: Best food personality - Jamie Oliver - "‘I’m a bit battered and bruised, but I’m optimistic,’ says the campaigning chef who has been voted by OFM readers as their personality of the year."
• oldest three-star michelin restaurant downgraded - "'L'Auberge du Pont de Collonges,' known simply as Paul Bocuse, had held its créme de la créme rating since 1965 - a world record. The restaurant of famed French chef Paul Bocuse has lost its three-star Michelin rating, stirring controversy."
• On Eating Alone in Paris - The New York Times.
• OPEN TABLE - "Make restaurant reservations the easy way: Find a restaurant, Choose a table, Book online: free, instant, confirmed. Trusted by 15,000 restaurants & 175 million diners."
• 
• Ortolan bunting - bird in the bunting family Emberizidae, a passerine family now separated by most modern scholars from the finches, Fringillidae. In September 2007, the French government announced its intent to enforce long ignored laws protecting the bird. The ortolan is force-fed by being placed in a dark box with millet, where as a reaction to darkness it proceeds to eat continuously. One way French diners ate ortolans was to cover their heads and face with a large napkin for the gourmet's aesthetic desire to absorb the maximum odour with the flavour. This famous use of the towel was launched by a priest, a friend of Jean Anthelme Brillat-Savarin. In 1996, François Mitterrand's last meal included this specially prepared bird.
• Ortolan coveted by major French political leaders & how to eat it - YouTube 1:20.

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• PARIS COOKBOOK FAIR
• PARIS DES CHEFS
• Paul Bocuse, Celebrated French Chef, Dies at 91 - The New York Times.
• PAUL BOCUSE RESTAURANTS - 3-star Chef. Official website.
• Peranakan cuisine - or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia inter-marrying with local Malays and combines Chinese, Malay and other influences.
• Persian Cuisine, Fragrant & Rich With Symbolism - The New York Times.
• Pescetarianism - the practice of adhering to a diet that incorporates seafood as the only source of meat in an otherwise vegetarian diet.[1] Most pescetarians are ovo-lacto vegetarians who eat seafood along with dairy products and eggs.
• Pesticides explained: the toxic chemicals in up to 70% of produce - "Studies have linked long-term health issues, while regulators insist breaches of safe limits are rare."
• PHO - is a Vietnamese beef and noodle soup.
• Pizza for Breakfast, but Not What You Think - The New York Times.
• Pop-up restaurant - also called supper clubs, are temporary restaurants. These restaurants often operate from a private home, former factory, or similar and during festivals.
• Porterhouse - are steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak.
• Posh salt is having a moment - does enjoying it make me pretentious? - "Believe it or not, you really can tell the difference between fleur de sel and bog-standard table salt."
• POWER BREAKFAST / LUNCH / DINNER - definition & explanation.
• Pret A Diner: This is not a pop up restaurant - This is a dining experience. - "Berlin, Rio de Janeiro, Venice, Basel, Ibiza, London, Sao Paolo & Miami. Where will we pop up next?"
• PRIX FIXE - definition & explanation.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

- Q -

• Quinto quarto - in the cuisine of modern Rome quinto quarto (literally the "fifth quarter") is the offal of butchered animals.
• Quiz: What is 7pm the peak time for? - BBC News.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

- R -

• RAMEN - Japanese noodle dish that originated in China.
• Rate My Plate - since 2012.
• RAW FOODISM - Wikipedia.
• Regina Bistecca, Florence: ‘My favourite steak’ - restaurant review - "Regina Bistecca, Via Ricasoli 14r, Florence 50122, Italy (+39 055 269 3772; reginabistecca.com). Starters €8-€14, main courses €15-€29, T-bone steaks for two to share €60-€90, wines from €23."
• Revealed: The surprising secrets to making plane food taste better - The Telegraph.
• Relais de Porquerolles - when the 1966 edition appeared, the then-popular Paris fish restaurant Relais de Porquerolles found that it had not merely lost its two stars but that it had been dropped. Not too long thereafter the chef, Alain Zick, killed himself. He left no note.
• Renowned Restaurant Noma to Close - The New York Times.
• Restaurant - Wikipedia.
• RESTAURANT DAY - "A food carnival when anyone can open a restaurant for a day."
• Restaurant Paul Bocuse perd sa troisiÈme Étoile au Michelin - AFP.
• Restaurant wine lists: how to choose a good bottle - The Telegraph.
• Restaurants That Changed How We Eat - The New York Times.
• Restaurant Where Bathroom Soap Complements Meal - The New York Times.
• Rome restaurant faces wave of tourist complaints after $500 bill goes viral - CNN travel.
• Row after Chinese tourists charged £3,280 at Israeli restaurant - The Guardian.
• Ruth Reichl -American chef, food writer, co-producer of PBS's Gourmet's Diary of a Foodie, culinary editor for the Modern Library, host of PBS's Gourmet's Adventures With Ruth, and the last editor-in-chief of the now shuttered Gourmet magazine.

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• SASHIMI - Japanese delicacy consisting of very fresh raw meat or fish sliced into thin pieces.
• SAVEUR - authentic recipes, food, drinks, and travel.
• Scientists discover ‘sixth taste’ - and it could explain our love of pasta, potatoes and bread.
• Scientists have made this food from thin air - "This company says it's making food from 'thin air' ... plus a dash of water and clean energy."
• Seafood to avoid at the grocery store - Greenpeace USA.
• Secret McDonald's menu DOES exist - and here's what you need to ask for - Mirror Online.
• Should meat be banned to save the planet? - "A barrister has called for new laws against practices that harm the environment - including eating meat. But some experts say criminalising carnivores could do more harm than good."
• SHU | SCOVILLE HEAT UNITS - the "heat" unit of chili peppers is measured in.
• Slider (sandwich) - a small sandwich, typically around 3 in (7.6 cm) across, served in a bun. The term primarily refers to small hamburgers, but can also cover any small sandwich served on a slider roll.
• SLOW FOOD - good, clean and fair food: to counteract fast food and fast life.
• Social jetlag - are late nights and chaotic sleep patterns making you ill? - "Waking later at weekends can have the same effect as jetlag – and lead to weight gain, reduced mental performance and chronic illness. But there is a solution."
• SoufflÉ Furstenberg - Recipes by Truman Capote.
• 'Spoons are so brutal!' Paris Hilton's cooking show is a rare work of comic genius - "In Cooking with Paris, the heiress and her dog dressed as a French maid struggle to make a lasagne. It’s either a baffling vanity project – or an instant classic."
• Spumoni - molded Italian ice cream made with layers of different colors and flavors, usually containing candied fruits and nuts.
• Stagiaire - unpaid internship when a cook or chef works briefly, for free, in another chef's kitchen to learn and be exposed to new techniques and cuisines.
• Start your day the Scandi way - The Guardian.
• Steak slices, burgers, kebabs: how fast food went posh - The Telegraph.
• Stop eating fish. It’s the only way to save the life in our seas - "Unhindered by regulation, driven by greed, the fishing industry is the greatest threat to our oceans. We must take action."
• STRANGFORD LOUGH OYSTERS - (Coounty Down, Northern Ireland) nominated as world's best.
• SUPERFOOD
• A Superior Chicken Soup - The New York Times.
• Sushi burgers are the latest viral food trend - The Telegraph.
• sushi donut has made its way to NYC - Mashable.
• SUSHI GLOSSARY
• SUSTAINABLE SEAFOOD ADVISORY LISTS & CERTIFICATION - Wikipedia.
• Sweden admits meatballs are Turkish - The Guardian.

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• Tabelog - "For those who do not want to choose the wrong restaurant, 'Tabelog' posts information about restaurants and eating places in Japan."
• TABLE D'HÔTE - definition & explanation.
• Tafelspitz - boiled veal or beef in broth, served with a mix of minced apples and horseradish. It is a classic dish of the Viennese cuisine and popular in entire Austria and the neighboring German state of Bavaria.
• TAKE-AWAY FOOD - definition & explanation.
• T-bone steak - steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). Both steaks include a "T"-shaped bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak.
• TEPPANYAKI - Wikipedia.
• THANKSGIVING HACK: COOK YOUR TURKEY SOUS VIDE - Wired.
• The brown bomber: how the likes of HP Sauce fell out of fashion - "Brown sauce has lost yet more ground in the condiment sales wars, as the British have their heads turned by fancy foreign stuff."
• The Explorers Club Once Served Mammoth at a Meal. Or Did It? - The New York Times.
• The (Fake) Meat Revolution - The New York Times.
  
• The food that can feed, and maybe save, the planet: Bugs - "On a morning in the not-too-distant future, you might toast bread made with cricket flour, drink a protein smoothie made from locust powder, and eat scrambled eggs (made extra-creamy with the fat from mopane caterpillars) with a side of mealworm bacon. That meal will give you four times the iron, more than three times the protein and more key vitamins and minerals than the bread, smoothie, eggs and bacon you eat today -- all while saving the planet."
• The food that took thousands of years to perfect - "Food in Egypt: 13 delicious dishes and drinks you shouldn't miss."
• The golden age of plane food - In pictures - The Telegraph.
• The joy of eggs - how 'nature's multivitamin' shook off the scare stories - The Guardian.
• The Layover - (2011-2013). Travel and food show on the Travel Channel hosted by Anthony Bourdain.
• The man who discovered umami - "For centuries, humanity lived with the concept of sweet, salty, bitter and sour - but another flavour was hiding on the sidelines, writes Veronique Greenwood."
• The most remote fine dining experience in the world? - "Koks, the Faroe Islands' first Michelin-starred restaurant, is well off the beaten path, and sits in a remote location of the tiny North Atlantic archipelago, midway between Iceland and Norway."
  
• THE NAKED CHEF - was Jamie Oliver's first series. The title was a reference to the simplicity of Oliver's recipes.
• The New Noma: Frequently Asked Questions - The New York Times.
• The only 4 spaghetti recipes you'll ever need - The Guardian.
• The psychology of small plates: why food service radically changes how much we eat - "Two hundred years ago a group of aristocrats changed the way we eat - for the worse. If you ever worry you’ll still be hungry after dessert, here’s why."
• The real meaning of the word 'curry' - "From Pakistan to the Caribbean: Curry's journey around the world."
• The right way to settle a restaurant check - "How to split a check: Evenly or itemize?"
• The rise and fall of French cuisine - "French food was the envy of the world – before it became trapped by its own history. Can a new school of traditionalists revive its glories?"
• The rise of bring-your-own-booze (in surprisingly high-end restaurants) - The Telegraph.
• The Rise of the Virtual Restaurant - "Food delivery apps are reshaping the restaurant industry - and how we eat - by inspiring digital-only establishments that don’t need a dining room or waiters."
• 
• THE STARS ROUTE - "Gourmet Festival. Michelin Stars." Created in 2010, “The Stars Route' is identified as one of the most important high quality gastronomic festivals that take place in Portugal, involving, since that date, more than half a hundred national and foreign chefs awarded with the famous Michelin Guide stars.
• The Story Behind Our Most Requested Recipe Ever - The New York Times.
• THE SUPER GREEN LIST - connecting human and ocean health.
• The surprising truth about caesar salad - "It was once called ‘the greatest recipe to originate in the Americas in 50 years’, but its origins are shrouded in mystery."
  
• The Tastes of Summer, Ranked - The New York Times.
• THE TIPPING EQUATION - The New York Times.
• The true cost of a plate of food: $1 in New York, $320 in South Sudan - The Guardian.
• The truth about eating eggs - "Are eggs helpful to our health… or a cause of heart disease? BBC Future examines the evidence."
• There’s a Reason You’re Drinking So Much Aperol Spritz - "It’s officially the drink of the summer, thanks to an aggressive marketing campaign by Campari."
• 'There's no ****ing way I eat on planes' - Gordon Ramsey.
• These are New York City's best pizza restaurants - CNN travel.
• Think you've mastered tacos? Here are five ways to up your game - "If your tacos are basically some ground beef in a shell with a jar of salsa, fine – but you’re missing out on a world of tastiness."
• This Is the Best Airport Food, According to Pilots - TIME Magazine.
• This is what dinner party food looked like in the 1970s - CNN travel
• Tihany Design - founded in 1978, by designer Adam D. Tihany. Internationally renowned hospitality designer based in New York. He founded multidisciplinary design firm Tihany Design in 1978, and is considered the originator of the title ‘restaurant designer.’ His firm has created hotel and dining properties acclaimed for their luxury and innovation at some of the most iconic properties in the world. Tihany was named one of the greatest American interior architects by The New York Times in 2001. In the restaurant industry, he was one of the first designers to collaborate with acclaimed culinary stars such as Thomas Keller, Daniel Boulud, Jean-Georges Vongerichten, Charlie Palmer, Heston Blumenthal, Paul Bocuse, and Pierre Gagnaire. Tihany has created several restaurants for Chef Thomas Keller, including the celebrated Per Se and Bouchon restaurants, as well as recently opened The Grill on Seabourn Quest. He worked extensively with the Maccioni family, collaborating on eight projects including Le Cirque 2000, Osteria del Circo and the contemporary Italian restaurant, Sirio. Chef Daniel Boulud and the designer have created three restaurants together, including Boulud’s flagship, Daniel, in New York City.
• TIPPING GUIDE
• TIPS ON TABLES - vintage reviews of famous nightclubs and restaurants, mostly from the New York area.
• Top 10 dinner parties in fiction - "From Arthurian feasts to awkward moments with Ian McEwan and mealtime at the Macbeths, these miniature dramas are literary staples. Tuck in."
• Top 10 Restaurant Dishes of 2015 - The New York Times.
• top 30 garden restaurants & cafes - The Telegraph.
• Top 100 Restaurant Lists - Opinionated About Dining.
• Top 200 U.S. Restaurants 2017 - Opinionated About Dining.
• Top Chef - American reality competition show on the cable television network Bravo, that first aired in 2006, in which chefs compete against each other in culinary challenges. They are judged by a panel of professional chefs and other notables from the food and wine industry with one or more contestants eliminated in each episode.
• Top New York Restaurants of 2015 - The New York Times.
• Tortoni - ice cream made with eggs and heavy cream, often containing chopped cherries or topped with minced almonds or crumbled macaroons.
• Tokyo holds onto its crown as city with the most Michelin stars - CNN travel.
• TRIPADVISOR - reviews of vacations, hotels, resorts, restaurants, vacation and travel packages.
• True World Foods - one of the largest wholesale distributors of fresh and frozen seafood and specialty grocery items in North America.
• Trust Me. Butter Is Better - The New York Times.
• Trustpilot - founded in 2007. Portal gathering reviews on online shops to be used as advertising for their clients. Trustpilot is active in 16 countries including Denmark, Sweden, Norway, the Netherlands, the United Kingdom, Germany, France, Italy and USA.
• TSUKIJI FISH MARKET - Tokyo, Japan. The biggest wholesale fish and seafood market in the world and also one of the largest wholesale food markets of any kind.

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- U -

• UberEats is coming to 10 more towns - "Now your Uber driver will bring food to you rather than the other way around."
• ultimate hipster-food glossary - The Guardian.
• Ultimate kung pao chicken - The Telegraph.
• ultimate vip diner - Queen pictured at London's Ivy restaurant on rare public night out.
• UMAMI - savory taste, is one of the five basic tastes, together with sweet, sour, bitter, and salty.
• US foods are increasingly full of nano-scale additives - "'I wash all my food like crazy': scientists voice concern about nanoparticles."

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

- V -

• vegan revolution: why the latest 'meat' is made entirely from thin air - "A US startup claims it can convert CO2 into nutrients. Could innovations such as this and 3D-printed steaks provide a sustainable food future?"
• Venice authorities step in after four tourists charged £1,000 for meal - The Guardian.
• Venice restaurant that hit tourists with £1,000 bill faces £17,000 fines - The Guardian.
• Viennese cuisine - Wikipedia.
• Vital Restaurant Inspection Information - "What You Need to Prepare for and Survive an Inspection."

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

- W -

• WAGYU ("KOBE") MEAT - from Australia.
• WBP STARS - "We review the best restaurants in the world! Today the wbpstars.com team has dined at more than 2,500 fine dining restaurants in more than 100 countries and we are now ready to tell you what we have come up with so far."
• ‘We want carbs!’: how comfort food conquered the world’s best restaurants - "From crumpets to pies to ham and cheese toasties, restaurants are replacing ‘challenging’ dishes with those that remind us of home and childhood. Why is this change happening now?"
• What a $1,200 steak dinner looks like - "Over-the-top Las Vegas steak to satisfy share-plate critics."
• What Food You Should NEVER Buy on a Cruise - and What You Should Splurge On - TIME Magazine.
• WHAT IS MEAT, ANYWAY? LAB-GROWN FOOD SETS OFF A DEBATE - Wired.
• What is the true cost of eating meat? - The Guardian.
• What to Do With a Perfect Avocado - The New York Times.
• What it was really like to work with Anthony Bourdain - "Kamau Bell opens up about working with the late great Anthony Bourdain."
• What will we be eating next year? - The Guardian.
• What's for breakfast in 21 different nations - "Breakfast around the world: How different countries start the day."
• What’s the Best Way to Get Rid of a Bad Aftertaste? - "Eating foods like garlic and onions can cause a bad aftertaste. But there are certain foods you can eat, like mint, to get rid of one."
• What's the use of tofu? - "Tofu is nutritious, full of protein, and a superb stand-in for meat in many dishes."
• Where to eat the best oysters in London - The Telegraph.
• Which country has the best food? - CNN travel.
• Why a New York restaurateur is arming employees with Apple Watches - The Guardian.
• Why aren't waiters given the respect - or salary - they deserve? - "The waiting staff in a restaurant can make or break a meal just as much as the people in the kitchen. Yet they are rarely celebrated - and quite often traduced."
• why bowl food is so wildly popular - The Guardian.
• Why British food is misunderstood - "British food: 20 classic dishes."
• Why do people hate vegans? - "It has left the beige-tinted margins and become social media’s most glamorous look. But why does veganism still provoke so much anger?"
• Why Do You Get Sleepy After Eating? These Are the Top Theories - "Researchers have turned up evidence of 'postprandial sleepiness,' also known as a food coma, in insects, snakes, worms and rats."
• Why food doesn't taste as good on planes - "Why does food taste different on planes?"
• Why I never share my food at restaurants - "Share it all or all to yourself? Dining out debate stirs food feelings."
• Why is caviar still on the menu? - "The demand for its eggs almost made the beluga sturgeon extinct. Even now, when most caviar comes from farms, eating it is controversial. So why do so many restaurants refuse to give it up?"
• Why Marrakech is the perfect city break for foodies - The Telegraph.
• Why Michelin chefs are handing back their stars - "Being awarded a Michelin star was once the ultimate culinary accolade -- a reward for the punishing hours and dedication to detail that helped usher chefs into the upper echelons of their industry and bring big-spending diners into their restaurants. But for some in the culinary world, those stars have begun to seem more of a burden than a blessing."
• Why Onions Make You Cry - The New York Times.
• Why only 1% of the world's vanilla is real - "Fighting the vanilla thieves of Madagascar."
• Why the ultimate breakfast of champions might just be wine & cheese - "The trend for pairing booze & breakfast seems unusual - and likely to get you sacked. But in certain settings, with certain foods, it starts to make sense."
• Why vegans inspire irrational hatred - "The hidden biases that drive anti-vegan hatred. People love to moan that vegans are annoying: research has shown that only drug addicts inspire the same degree of loathing. Now psychologists are starting to understand why - and it’s becoming clear that the reasons aren’t entirely rational."
• Why we should all aspire to be more like French waiters - The Telegraph.
• WHY YOU SHOULD LET A ROBOT COOK YOUR NEXT MEAL - The Verge.
• Will Americans Ever Go Meat-Free for Thanksgiving? - "The wide availability and improving taste of meat alternatives - like Impossible Foods and Beyond Meat products - make going vegetarian much easier."
• WINE DINNERS AT CLARIDGE'S
• With a new Michelin guide, Moscow's best-kept culinary secrets are out - "It's been described as one of the Russian capital's best-kept secrets: Moscow's restaurants are excellent."
• WOLFGANG PUCK RESTAURANTS
• Women should test wine at dinner as they have better palates, study shows - The Telegraph.
• World Pizza Championship - since 1991. Event held annually to determine the world's best pizza makers.
• World Steak Challenge: the world's best sirloin steak revealed - The Telegraph.
• World Sushi Cup Japan
• WORLD'S BEST PIZZA? - Forbes.
• 
• world's best places for extreme eating - Lonely Planet.
• world's greatest cities for food - The Telegraph.
• WORLDWIDE TIPPING GUIDE
• world's 50 best foods - "'There is no love sincerer than the love of food,' George Bernard Shaw said. Judging by the number of amazing dishes out there, he was right."
• World's 50 Best Restaurants 2019 - "Since 2002, The World’s 50 Best Restaurants has reflected the diversity of the world's culinary landscape. Thanks to its panel of more than 1,000 culinary experts, as well as its structured and audited voting procedure, the annual list of the world's finest restaurants provides a snapshot of some of the best destinations for unique culinary experiences, in addition to being a barometer for global gastronomic trends."
• World's best restaurants in 2019 - "Former Beijing temple named world's best restaurant."
• world's best rooftop restaurants - The Telegraph.
• world's best steak restaurants - In pictures - The Telegraph.
• 'World's best sushi restaurant' stripped of its three Michelin stars - "Guide will not rate Sukiyabashi Jiro in Tokyo as it is no longer open to the public."
• World's largest underwater restaurant nears completion - CNN style.
• World's largest urban farm to open - on a Paris rooftop - "The 14,000 sq m farm is set to open in the south-west of Paris early next year."
• world's longest pizza – in pictures - The Guardian.
• world's most beautiful new restaurants & bars - The Telegraph.
• world's most expensive food & drink revealed - The Telegraph.
• World's most Michelin-starred chef dies - "French celebrity chef Joël Robuchon will be remembered for many reasons: earning more than 30 Michelin stars, creating the world's best mashed potato, and hurling a plate at a young and "difficult" Gordon Ramsay."
• world's most prized pepper? - "Only by the late ‘90s, long after the Khmer Rouge lost power, did local farmers - many with generations’ of peppercorn farming running through their veins - return to their roots."
• World's oldest-known recipes decoded - "A team of international scholars versed in culinary history, food chemistry and cuneiform studies has been recreating dishes from the world’s oldest-known recipes."
• world's oldest vegetarian restaurant - "For more than a century, one family has helped transform the way Europe eats."
• world’s sexiest foods: from pine nuts to pomegranate juice - "Want to get your pulse racing? Oysters are a recognised aphrodisiac, but there are plenty of alternatives, including two varieties of ‘red Viagra’."
• Would you pay $100 for this 'haute' hot dog? - The Telegraph.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

- Y -

• YACHTCHEFS.COM - chef recruitment for yachts.
• You Don’t Want Fries With That - "French fries might be derived from potatoes but they’re no substitute for green leafy vegetables, nutritionists say."
• Your McDonald’s Order Will Tell Us Your Exact Age - BuzzFeed.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

- Z -

• zuppa alla Pavese - ('Pavia-style soup') is an Italian soup consisting of broth into which fried slices of bread and poached eggs are placed. It is usually served with grated cheese.