James Beard

Chef and JuneBaby owner Edouardo Jordan talks about race and why it's important that you understand the history of what you eat.
Pack your bags, luxuriate in the fact that you won’t hear “Are we there yet?” even once, and head on an adults-only adventure.
Presented by Hilton
Bet you can't say the name of the big winner five times fast.
At The James Beard House, Reclaiming Asian Fusion's Good Name
There are few events that command as much attention as the Annual Chefs' Tribute to Citymeals on Wheels each summer in Rockefeller Center. And to mark the celebration's 31st anniversary, more than 45 chefs, some traveling from as far as Chile, Colombia and Cuba, are preparing a variety of Latin-inspired dishes.
Jordan Lloyd honed his skills in the kitchens of some of America's greatest chefs, like Thomas Keller at Per Se in New York and Michael Richard at Citronelle in Washington, D.C. He returned to his hometown on the Eastern Shore of Maryland to create the Bartlett Pear in Easton, a restaurant that's one of the Mid-Atlantic's culinary stars, earning a rating of 28/30 by Zagat.
James Beard Foundation President Susan Ungaro sat down with Gary Duff, host of The New American Kitchen, to discuss the role of women in the culinary world, her tenure at the Beard House and her transition into the world of food.
She joined us to discuss her latest projects, her time as one of America's most high-profile food critics, what it was like to manage Gourmet, and her thoughts on the future of food writing.
On being offered the position of White House Executive Chef in 1960: "I was actually offered a job at the White House for
Is it possible to get everything you love out of a burger and make it a little healthier?
Chef Grant Achatz continually draws international attention to the Chicago culinary scene.
Long before food was a fad and long before farm-to-table was something one said to impress one's date, North Pond Restaurant was creating dishes that aimed less to impress and more to satisfy by focusing on the natural goodness of local produce.
For years, Virginia Beach, like many beachfront resort communities, was better known for fun food like burgers, fries, and ice cream than it was for award-winning cuisine. But that's changing thanks to a thriving culinary scene driven in large part by a serious commitment to locally sourced food.
"Many recipes tell you to add the juice to the rest of your ingredients in your shaker, but don't do it."
The reason I haven't given up on it (yet), is that I keep hoping that by the time they all get together in Provence, things