René Redzepi

Beyond the fogs and foams, here’s how chefs like Wylie Dufresne changed restaurants forever.

In his new book, Jeff Gordinier offers a revealing glimpse inside René Redzepi’s globetrotting culinary adventures.

It’s a battle of foams and fermentation.

“Some chefs do 30 leeks and they’re done. We have 20,000 leeks.”

Noma’s groundbreaking chef on the techniques he used to change fine dining.

A passion for food—not to mention design, art, and fine hotels—runs deep in the Danish capital.

An strange mix of delicious oddities and nightmare fuel.

The chef’s eight-episode documentary series will include some big chefs and famous friends.

Some people weren’t quite ready for Rene Redzepi’s revolutionary cuisine.