The restaurateur's new Indianapolis unit of Hedge Row serves farm-to-table fare

Eastern Standard dropped the use of plastic straws from its beverage program in favor of eco-friendly, reusable options

The chef speaks to The National Restaurant Association Education Foundation about a surprising source of inspiration.

The online restaurant reservation provider partnered with chefs and restaurateurs in its new public service announcement, which calls on the industry to commit to create safe and respective working environments.

In an interview with Recode, the Michelin-starred chef discusses his humanitarian venture, World Central Kitchen, and its work in Puerto Rico after Hurricane Maria, the roles that social media and food can play in post-disaster community building...

Nana Araba Wilmot offers a glimpse into her exhausting but rewarding work as a line cook for James Beard Award-winning restaurant Le Coucou.

To mark the Lunar New Year, families in Singapore and Malaysia toss a fish salad for luck and prosperity in a tradition known as lohei.

As shares of GrubHub jump, Matt Maloney, GrubHub CEO, discusses the company's earnings beat as well as its partnership with Yum Brands.

Executive Chef of The Commissary Rogelio García became a chef in the kitchens of Napa Valley after not being able to attend culinary school

The war has begun in Philadelphia and Boston, where the Super Bowl-bound rivals are lightheartedly refusing to sell menu items from each other’s cities.