Art reflects life in a gourmet food emporium in Paris

Washed out snowscapes captured on film

This compact home at the base of the Andes Mountains is a breath of fresh air

Eric Ripert at Le Bernardin is the first chef in New York City to be cooking with Nature’s Fynd, which is not seafood at all, but a protein fermented from an extremophilic fungal microbe (Fusarium strain flavolapis or “yellow stone,” nicknamed Fy) discovered by NASA-funded scientists in an acidic hot spring in Yellowstone National Park.

Chef Dan Barber has long been an outspoken champion of sustainable agriculture, advocating for chefs to embrace cost-effective crops like buckwheat instead of imported heirloom tomatoes.

Sebastian Wahlhutter Photographed The Highland Meeting Monte Plana