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Taking a rare peek into what really goes into creating the fresh, local ingredients your waiter rattles off when explaining that day's specials. This summer Dan Kluger, chef at ABC Kitchen (this year's James Beard Foundation Award winner for Best New Restaurant), accompanied several food writers on a road trip to New York's Hudson Valley to tour some of the farms (and one distillery!) that supply Manhattan's hottest restaurants, including his own.

We've got the play-by-plays of the Aspen Food and Wine Fest, which kicked off with a decadent Spanish barbecue. Which famous chef is guarding the cheese? What better way to kick off the Aspen Food & Wine festival (taking place June 16 through 19) than with a plate full of Spanish BBQ?

Restaurants are notoriously difficult businesses, and less than half make it past their third birthday. The handful of chefs who not only stay afloat but rise to the very top rely as much on business savvy as knife skills

Jonathan Kaplan has launched The Melt, a chow chain backed by James Beard award-winning designers, Michelin Star award-winning chefs, kitchen workflow engineers, and millions of dollars from Sequoia Capital. The Flip Cam was pretty awesome, too.

The James Beard Awards may be considered to be the Oscars of the food world, but when it comes to the honor that anoints chefdom's Next Big Thangs, it's hard to argue with the track record of Food & Wine's Best New Chefs in America. Past winners include such restaurant gods as Thomas Keller (1988), Nobu Matsuhisha (1989), Wylie Dufresne (2001), David Chang (2006), and April Bloomfield (2007).