| Plate

Duck Rice, Breast, and Stock Come Together in Cast Iron For This Homey Dish

Amy CavanaughJanuary 10, 2023

Selling Sustainable Wines Is More Complicated Than You’d Think

Caroline HatchettJanuary 8, 2023

Read more about Selling Sustainable Wines Is More Complicated Than You’d Think

Selling Eco-Friendlier Wines Requires Delicate Marketing

Lauren MoweryJanuary 2, 2023

Read more about Selling Eco-Friendlier Wines Requires Delicate Marketing

Boka’s Kevin Boehm Breaks Down the New Food Cost Calculation

Liz GrossmanDecember 18, 2022

Read more about Boka’s Kevin Boehm Breaks Down the New Food Cost Calculation

A Zambian Chef Returns to His Roots with This Baobab Panna Cotta

Sarah KingdomDecember 13, 2022

Read more about A Zambian Chef Returns to His Roots with This Baobab Panna Cotta

Here Are the 10 Best Things the Plate Editors Ate This Year

Liz GrossmanDecember 11, 2022

Read more about Here Are the 10 Best Things the Plate Editors Ate This Year

This Ruby Red Pickled Beet Sour Belongs on Your Holiday Drink Menu

Liz GrossmanDecember 8, 2022

Read more about This Ruby Red Pickled Beet Sour Belongs on Your Holiday Drink Menu

The 10 Best Things We Ate in 2022

Plate StaffDecember 8, 2022

Read more about The 10 Best Things We Ate in 2022

Farina Gets Fancy with Mushrooms, Raclette, and Salsa Verde at Valhalla

Liz GrossmanDecember 1, 2022

Read more about Farina Gets Fancy with Mushrooms, Raclette, and Salsa Verde at Valhalla

Chefs Shenarri Freeman, Diana Tandia, and Kristi Brown on Finding Foodways, Joy, and More at Worlds of Flavor

Liz GrossmanNovember 27, 2022

Read more about Chefs Shenarri Freeman, Diana Tandia, and Kristi Brown on Finding Foodways, Joy, and More at Worlds of Flavor