How can family-style meals cushion the blow of dine-in shutdowns for chefs during Covid? Read for hospitality insight and actionable steps.

My friend, the great chef Floyd Cardoz, died of the Covid-19 virus in March of 2020. This tribute in Plate magazine celebrates the heart behind his food.

I find myself returning to the list of ways to disconnect from tech that Amber fired out during our interview. Try one on for size.

Bloodroot, a vegan, feminist, activist restaurant, owned by lesbians Selma Miriam and Noel Furie in Bridgeport, Connecticut, has thrived for 42 years. Now Miriam and Furie fear for the current state of both politics and political food, and worry whether the torch they've carried will be blown out.

How does a successful chef know when it’s time to close? Robert Stehling shares his adventure to hospitality wellness in this digital feature for Plate magazine.

Across the Azorean archipelago, there’s a penchant for diverse, seasonal seafood. Sometimes, you never know what you’re going to get. Azorean-American food writer Jacqueline Raposo gives tips on eating fish in the Azores to get you started.

Even as the colonists grew to appreciate the flavor of chocolate, they also ate it as a health food.

If the bar won’t serve you beer, serve beer to the bar.

The Minneapolis chef reflects on his mentors, Daniel Boulud and Thomas Keller, and how they helped guide him through the rocky, early days of his acclaimed restaurant.

Many of the era's dishes are characterized by a lack of seasoning, abundance of root vegetables and overcooked meats. Oh, and there's a delicacy called "Cold Ham Cake.”

Jacqueline Raposo expected some drastic changes, but not the ones she wound up going through, so she hit up a neuroscientist, a doctor, and a sugar journalist for advice.

There are only 450 female captains in the world, and Jessica Sundquist is studying to join them when I interview the Swedish female pilot of Norwegian Airlines.

A parrot lives in my neighborhood. We have some things in common.

When illness causes weight loss, reactions from friends, family, and even strangers can be “positive” in the worst possible way.

When Portuguese people get together to eat Portuguese food, it’s all smiles, spills, and good table wine.

I was once a private chef. I talked to other private chefs. And we spilled stories… but just a little.

The Twin Cities are home to America's largest Hmong population; here's where they shop.

I could blame it on my medical issues, but the truth is that I never wanted children.

Food and food media don’t offer level playing fields to all chefs. I share major lessons caught from a Mother Jones event of where four prominent New York chefs share their experiences.