Chefs

Haute cuisine isn’t food—it’s a staffing model wrapped in aspic.

A tasting menu is not dinner—it’s a chef’s CV served cold.

A Cantonese stir-fry of wide rice noodles, sliced beef, and bean sprouts, prized for its wok hei.

A pufferfish food tradition whose preparation requires specialist controls.

A dish invented in New York, named for a 19th-century Hunan general, and rejected by Hunan when it came home.

A Peruvian stir-fry of marinated beef, onions, tomatoes, french fries, and rice.

A soufflé is not food—it’s a timed performance in porcelain.

The first official mapo tofu recipe erased its defining ingredient—and made the dish legible to the nation by making it less Sichuan.