Nina Friend

Chef Claudia Fleming talks with Food & Wine about her new role as Executive Pastry Director for Union Square Hospitality Group and what it’s like to be back in a New York restaurant kitchen.

Roy Shvartzapel’s masterful take on the traditional Christmas bread is a world away from the stale stuff on store shelves. Here’s where to buy the best panettone you’ll ever have.

Chicken breasts are one of the most versatile ingredients out there, but it’s easy to fall into a rut. Master these four recipes for stuffed chicken, chicken burgers, fried chicken, and grown-up chicken nuggets and let your chicken dinner dreams take flight.

Chef and restaurateur Camilla Marcus shares her tips for curating a menu wall at home so you never forget your favorite meals.

The iconic measuring cup and cookware brand has been around since 1915. Here’s how Pyrex became a staple of the American kitchen.

If you have some unused leftover red wine, don’t pour it down the drain — you can easily make red wine vinegar using this recipe.

Chef Nobuyuki “Nobu” Matsuhisa created a culinary empire with the launch of Nobu. Nearly 35 years after opening his first restaurant, there are 47 locations spread across five continents.

This summer, elevate your homemade ice cream with fresh flavors and smart tips from Fany Gerson.

World Central Kitchen, chef José Andrés’ not-for-profit, has made crisis response faster, smarter, and kinder.

Natasha Pickowicz likes them rolled in sugar, frozen, and used as a topping for ice cream.