A 2016 National Restaurant Association report shows that immigrant-owned restaurants make up 29 percent of the restaurant and hotel sector. I feature four family-run immigrant restaurants in this article for Plate magazine.

Chefs embrace the theatre that live-fire cooking imparts. Here’s how to bring the flavor into your restaurant.

What Indian ingredients can Indian chefs not live without? Stock up your pantry, get the Indian bread lingo, and cook Indian chef recipes in this all-around primer on Indian ingredients!

In The Line-Up, Andrew Friedman’s news and commentary segment, writer and podcast producer Jacqueline Raposo discusses her recent Grub Street article advocating for a broader and more informed definition of “accessibility” in restaurants building on lessons learned during COVID.

“As a high-risk disabled food writer, I have mourned as the disabled community suffered blows and as chefs I admire permanently closed their doors. But I’ve also eagerly scrolled the menus available to us at home during the pandemic, knowing we have to get it while we can.”

What staple Vietnamese ingredients do Vietnamese chefs love in sweet and savory dishes? Find out — plus tap some of their favorite Vietnamese recipes!

How did becoming disabled teach chef Eli Kulp about resiliency? And what can able-bodied chefs struggling through the Covid pandemic learn from him?

How are the chefs of New York’s Asian Food Mafia faring under Covid-19 virus quarantine? Some worse than others.

There are only 450 female captains in the world, and Jessica Sundquist is studying to join them when I interview the Swedish female pilot of Norwegian Airlines.

Food and food media don’t offer level playing fields to all chefs. I share major lessons caught from a Mother Jones event of where four prominent New York chefs share their experiences.