Nine chefs share their favorite fall soup menu ideas.

Food tells the story at the 400-seat eatery in the new National Museum of African American History and Culture in Washington, D.C.

All photos courtesy of Scott Suchman

Pasta maker or mad scientist? It’s hard to say when you look at some of the out-of-this-world innovations happening with pasta right now at Union, Knead & Co. and Nonnina, including an inventive new way to showcase cool pasta at the table.

Celery and fennel, radishes, specialty greens and other flavor-packed produce items are cropping up on more menus.

Americans love their bowls, and restaurants are responding with a dazzling array of choices.

The Top Chef judge’s playful additions, subtractions and reconstructions of Southern food are a good match for the Punch Bowl Social brand.