Hot 10 2018

At Yume Ga Arukara, chef Tsuyoshi Nishioka specializes in cranking out perfectly chewy udon noodles and workshopping dreams.

This new recipe from Che Fico in San Francisco is silky smooth heaven with candied walnuts on top.

Meet the saucy condiment we're swooshing under roast vegetables, tossing with noodles, and more.

Olive Garden is an inspiration, vegetable juices are your friends, and more.

But if you make the chicken at home, you can skip the scuba diving part.

Dip for dinner is the best thing to happen to Monday nights.

Che Fico pastry chef Angela Pinkerton shares the foolproof method she relies on for fast and flaky crust.

Pichet Ong’s cakes at Brothers and Sisters in D.C. are wildly imaginative and equally delicious. We can’t stop thinking about them.

What happens when refugee status, a criminal record, addiction, and homelessness aren‘t seen as barriers to employment?

What we ate, drank, and got really into.

The natural wine evangelist and sommelier behind Frenchette talks flavor profiles, price points, and the wines you're not drinking enough.

I will not be satisfied until I’ve collected every tote bag, t-shirt, koozie, and matchbook Office of Brothers has ever made.

Anya Peters founded Kit an’ Kin, a Caribbean dinner series in New York City based on her family’s recipes.

Pastry chefs, writers, and more are going beyond big-ticket galas and finding a more accessible way to raise money and awareness for causes they believe in. Enter the bake sale.

The simple Japanese pork cutlet sandwich that’s stolen our hearts—and dominated restaurant menus.

The hands-off fermentation method makes wine, beer, and even rum more fun to drink. We’re very, very into it right now.

Impeccably sourced fish, perfectly seasoned rice, and relentless attention to detail define every bite at this transcendent sushi bar.

We're all about the Eggplant with Cashew Butter recipe at Drifters Wife, one of BA's Hot 10 Best New Restaurants of 2018.

How did a 22-seat tasting-menu spot in Oklahoma City from three chefs whom no one has ever heard of, in a city that no national critic has ever paid attention to, become America's best new restaurant?

It took a trip halfway around the world to design the live-fire hearth at the center of this Middle Eastern restaurant. But it takes only one meal—and a couple hours staring longingly at the huge hearth and all the charred meats and puffy bread coming off it—to realize why it was so worth it.

The hottest restaurant in New York? It’s quite literally the hottest. The chef, Sirichai Sreparplarn, is a chile whisperer who doesn’t care if you can’t stand the heat. And the food he cooks is habit-forming: You’ll crave the fiery but purposeful heat of his Technicolor Thai dishes

Does America need another Italian restaurant? If that restaurant is Che Fico, the answer is a definitive yes. From practically the moment it opened, this place has been humming like a restaurant in its second decade. Every employee wears a smile, the servers know the menu back to front, and the exacting chefs have mastered pizza, pasta, and the world’s most flawless rustic desserts.

Genius is when you take a timeless concept, turn it on its head, and redefine it. That’s what sibling restaurateurs Jonah and Amanda Freedman have done for the classic Jewish deli: They improved an already perfect thing.

There’s no better place on the planet to drink natural wine than right here. How did Brooklyn transplants Orenda and Peter Hale go from running a little bottle shop to transforming their town, glass by glass and dish by dish?