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MAD Masters: the Mender

The Japanese art of kintsugi, which shows that something broken can become better than it was before.
On Poison

The author of “Skirt Steak” argues that women aren’t deemed restaurant material.
Raquel Carena, the Mère of Belleville

A look at one of Paris’ most beloved, and quietest, chefs.
London’s New Dining Scene Maybe Isn’t All That

Perhaps you should shut up about the small plates spot where there used to be a fishmonger, a butcher, a grocer, or hardware store, argues the editor of the Observer Food Monthly.
Namae Shinobu, One of the Chefs Leading Japan’s New Wave

In embracing freeform exploration and deliciousness over convention, Namae Shinobu’s cooking heralds a new wave in Japan.
MAD Masters: Tokyo’s Gen Yamamoto

A revered Japanese mixologist who thinks both the color and shape of the glass affect how a drink tastes.
A Japanese Master on Innovation Through Tradition

Yoshihiro Murata on the need to push things forward and the future of food.
A Recipe for Crispy Dicks

A recipe from the boys at Bror
How Restaurant Waste Can Transform Our Food Systems

If waste from restaurants could be used for livestock, we’d also be able to feed many more people.