Food & Wine's 40 Best food Ever

Grand Marnier Soufflé

Food & Wine's first edition featured Jacques Pépin's ideal soufflé recipe.

Potato And Egg

Paula Wolfert wrote about outstanding Alsatian cooks preparing their moms' meals.

Poulet au Vinaigre

Paul Bocuse, a pioneer of "nouvelle cuisine" in France, was a legend. 

Soboro Donburi

The most renowned Hakka cuisine is hot salt-baked entire chicken, which is juicy and not salty.

Hakka Salt-Baked Chicken

The most renowned Hakka cuisine is hot salt-baked entire chicken.

Chocolate Mousse

We invited Julia Child, James Beard, Maida Heatter, and other top chefs to offer their favorite chocolate dishes to celebrate chocolate's many flavors.

Shrimp Creole

Emeril Lagasse became famous as the chef at New Orleans' Commander's Palace, the city's greatest restaurant at the time. 

Garlicky Braised

Jeremiah Tower, the founder of California cuisine, created this lamb shank dish at Stars, his San Francisco restaurant

Cinnamon Apple Pie

Rose Levy Beranbaum, the pastry queen, wrote some of the most trusted baking manuals.

Grilled Korean

Los Angeles culinary journalists Linda Burum and Linda Merinoff praised kalbi, Korean barbecue's flanken-cut beef short ribs. 

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