WSJ. Magazine - Food

WSJ. Magazine

From a French orphanage to her third Michelin star—the only woman in the U.S. to have three—Crenn talks past, present and future while sheltered with her fiancée, actress Maria Bello.


With a rise of home blending kits and “crowdsourced” labels—made by soliciting drinker input online—whiskey makers around the world are appealing to the quarantined tinker-drinker. How well will it age?


Plant-based meat company Beyond Meat’s CEO Ethan Brown: “We want to be the brand that lets people separate the idea of ‘meat’ from animals.”


After meeting in New York, and opening nearby London locations last year, fashion designer Gabriela Hearst and chef Daniel Humm prove the exception to the rule “no new friends”


We could all use some advice on how to put those stockpiled cans to work. An interview with food stylist and author Lola Milne about her new book “Take One Can.”


A new class of elevated, booze-free “spirits” have tasting notes, pedigrees and prices as hefty as the real thing. Inside the Dry January–fueled rise of boutique drinks like Seedlip, Kin and Proteau


It creates trust and connection when you select a wine, says Aldo Sohm, wine director at Eric Ripert’s Le Bernardin, who’s out with a surprising new book of tips this week.


Forget the Frenchie toque and starched apron. One chef is making chef jumpsuits—part of a suite of new collaborations in the fashion-meets-culinary space