Brothers André and Édouard Michelin invented the Michelin Guide to boost sales of their tires.

The Michelin Guide was intended to increase demand for tires

The first Michelin Guide was released in 1900 to increase demand for Michelin's tires by encouraging recreational travel. The guides included road maps and recommendations for mechanics, hotels, and restaurants. Nearly 35,000 copies of the first guide were distributed—at a time when there were fewer than 3,000 cars in France.

The Michelin Guide, explained

Every year, Michelin—a tire company—transforms the culinary world through its prestigious Michelin Stars. Starting in 1900 as a guide to boost road travel, Michelin evolved into the global authority on fine dining. Today, anonymous inspectors assess restaurants across 30 countries, awarding one to three stars for quality, consistency, and creativity.

The three-star system arrived in 1931

In the 1920s, the Michelin brothers employed anonymous inspectors to review restaurants in their guides. Inspired by other popular European guidebooks, they added the Michelin Star in 1926 to mark the best restaurants in France. In 1931, it was expanded to the current system of up to three stars.

The Michelin Guide is the gold standard in fine dining

Michelin may be chiefly concerned with tires, but it's also known for its restaurant rating system, commonly referred to as “Michelin Stars.” The guide awards restaurants between one and three stars to designate varying levels of excellence in cuisine.

There are roughly 90 Michelin judges around the world

A major reason the Michelin Guide remains prestigious is the extreme secrecy surrounding its inspectors, sometimes assuming fake names and donning disguises, to ensure ratings are not influenced by special treatment.

Michelin judges act as anonymous restaurant inspectors

Go behind the scenes with Gwendal Poullennec, international director of The Michelin Guide and the man who oversees all those anonymous inspectors. This short video dives into who the inspectors are, the training process, and what they look for in a meal.

Michelin awards stars (along with other distinctions)

Stars are the most prestigious of Michelin’s ratings and are often—but not exclusively—awarded to high-end, expensive restaurants. In addition to the Guide's famous stars, restaurants are also recognized for "Comfort and Quality," which includes a five-point scale.

France's first restaurant guide, 'Almanach des Gourmands,' helped spread the restaurant concept across Europe and the US.

Why diners and chefs are ditching the Michelin Guide

The Michelin Guide's influence appears to be waning, indicating a shift in the perception of fine dining in contemporary culture. Trends show that diners today prefer getting recommendations from more informal networks, especially after lackluster experiences at Michelin-rated restaurants. Some chefs claim the star ratings don’t significantly influence their business, and others reject the pressure of obtaining a Michelin star altogether. Read more about the shift in this article.

Affluence largely influences where Michelin stars are awarded

Countries with high GDP are the most highly decorated with Michelin stars. As this 2024 in-depth statistical analysis notes, though, that appears to be changing, with the Guide beginning to recognize other areas of the globe.

Michelin stars don't guarantee financial success

A Michelin star generally increases customer traffic for a restaurant. Still, prestige does not guarantee improved finances. According to a 2017 report, half the European restaurants with more than one star weren’t making a profit. However, losing a star can also be devastating.

Thoughts from an anonymous Michelin inspector

An anonymous Michelin inspector answers the most common questions about their job and explains how reviewing and awarding stars works. Covering everything from how they decide what to order to advice for young chefs, get a peek into the details of one of the most influential restaurant reviewing jobs.

Michelin stars aren't permanent

Michelin stars must be maintained year-to-year. Restaurants have lost their stars for a variety of reasons, including chef changes and inconsistent quality.

How Michelin-starred chefs cook steak

Earning a Michelin star is no easy feat; neither is cooking a steak. This tutorial, featuring three Michelin-starred chefs, shows how the pros tackle the subtle art, walking even the most kitchen-averse eaters through the best ways to cook a great cut.

The first street vendor to win a Michelin star was Singaporean chef Hawker Chan

The first street vendor to win a Michelin star was Singaporean chef Hawker Chan, whose food was uncharacteristically inexpensive for a Michelin-approved chef. After expanding, he lost the star, but was eventually awarded a Bib Gourmand Michelin Man symbol, which recognizes restaurants serving exceptional food at more accessible prices.

Chefs face intense pressure to maintain Michelin stars

Explore the pressure pursuing a star puts on chefs—sometimes at the expense of their mental health, and social media's impact on the culinary landscape. A conversation with Nick Kokonas, co-owner of the three-starred Alinea in Chicago, gets into the ways Michelin's rankings affect business.

Some chefs relinquish their Michelin stars

Five years after Marco Pierre White became the youngest chef to ever achieve a three-star rating, he also became the first chef to “return” his stars and retire. Since then, multiple chefs have followed in his footsteps and requested to be removed from the judging process.

Cook’s ‘Travellers Handbooks’ were precursors to the travel guide

Long before Rick Steves or Lonely Planet, Thomas Cook’s “Travellers Handbooks” offered maps, recommendations, and tips for 19th-century tourists in unfamiliar locations.

There's no definitive proof that Boulanger, the supposed inventor of the restaurant, ever lived

Legend has it that Boulanger's Paris soup shop was the first modern restaurant, but historian Rebecca Spang found no definitive proof that he ever lived. She did, however, find multiple documents referencing a different 18th-century Parisian, Mathurin Roze de Chantoiseau, as the "creator" of restaurants. (Some readers may experience a paywall.)

David Ogilvy’s brother helped get him into the advertising business

Ogilvy sent a copy of his stove sales manual, "The Theory and Practice of Selling the AGA Cooker" (which Fortune magazine later called "probably the best sales manual ever written”) to his brother, who was working at London ad agency Mather & Crowther at the time.

Detroit-style pizza's recipe nods to the Motor City

Legend has it that the rectangular pies were originally baked in blue steel pans intended to hold nuts and bolts in auto factories. The sauce poured across the top of the pies, meanwhile, is done so in straight lines called "tire tracks."

Colored paint lines on new tires mark different types in the factory

Each stripe helps warehouse workers and distributors identify tire types at a quick glance. This innovation became important a century ago as manufacturers scaled operations and developed distinct product lines.

Henry Varnum Poor published a guide to the railroad industry in 1860

Poor's guide to the railroad industry helped investors evaluate changes and business decisions that might impact their investments. It was the first step in building the thorough datasets tracking companies and industries that Standard & Poor's is known for today.

Thomas Cook invented modern tourism in the 19th century by creating package tours and travel guides for aspiring travelers.

Craig Claiborne invented the modern food critic

The New York Times critic began his column "Directory to Dining" in 1962. While there had been restaurant reviews before then, Claiborne's ethical standards and appreciation for a variety of cuisines established a new kind of food critic and, in the process, a new kind of eater. (Some readers may experience a paywall.)

12th-century Chinese restaurants followed a rating system

Like a predecessor to today's Michelin stars, restaurants advertised their offerings and skill level based on the number of flags flown outside: a simple, one-dish diner had one; a sit-down restaurant with a proper menu had at least two; three flags was not used for superstitious reasons; four meant the chef had mastered a culinary style; five meant patrons could expect dishes from every region of China.

Historians believe the first modern restaurant was opened in 1765

A Parisian soup salesman named Boulanger is often credited with opening the first modern restaurant and was renowned for serving meat in poulette sauce.

Back when it was still a small restaurant, McDonald's served barbecue.

One of Henry Ford's early failed business ventures later became Cadillac

Before founding the Ford Motor Company, Henry Ford started two businesses that ultimately failed because he didn't get a product to market quickly enough. The Henry Ford Company pushed Henry Ford out in 1902, only to later reform and be renamed after the founder of Detroit, Antoine de la Mothe Cadillac.

The origins of the Guinness Book of World Records

Yes, it was the beer company that started it. In 1955, the very first edition of the Guinness Book of World Records debuted as a marketing campaign for the famous Irish beer brand. Get all the details on the origins here.

Bill France Sr. founded NASCAR after organizing stock car races

Bill France Sr. was the first person to organize stock car racing in America. By the 1940s, the company he created had changed the sport forever.

Go inside the kitchen of Chicago's Ever, a Michelin Guide favorite that was featured on 'The Bear.'

Watch a recreation of the 'Speedee Service System,' the assembly line production method pioneered by the McDonald brothers that revolutionized fast food in the US.

The first motel appeared in 1925

The Milestone Mo-Tel was designed by Arthur and Alfred Heneman. The two architect brothers in San Luis Obispo noticed Americans choosing road trip vacations—which grew in popularity in the 1920s—but had limited sleeping options outside of campgrounds. The Milestone Mo-Tel was later renamed the Motel Inn.

In 2008, one writer demonstrated the fickle nature of wine reviews

Robin Goldstein submitted a fake restaurant to the well-respected Wine Spectator for a competition. He created a website for the fake Milan-based business, complete with a menu of wines the magazine itself had disparaged. That didn't stop Wine Spectator from naming Goldstein's ruse among that year's winners.

A guide to Cannes, the luxurious city on the French Riviera

Explore everything Cannes has to offer with this travel guide aimed at tourists interested in bucking the typical traps. Includes recommendations for traveling to Sainte-Marguerite, taking in the city's murals, and booking a beach club reservation.

Ray Kroc proposed the idea of franchising McDonald's as a way to sell more of his Multimixers 7 years before buying the McDonald's brothers out of the company for $2.7M.

The Judgment of Paris was organized by Steve Spurrier

The English wine merchant organized the competition with Patricia Gallagher at his Paris wine shop. In this in-depth interview, he talks about how he got into the wine trade, how the Judgment of Paris impacted his own career and the global wine scene, and tells some of his favorite stories from the past.

Sartre and de Beauvoir's literary journal was named after a Charlie Chaplin movie

The couple founded the magazine Les Temps Modernes in 1945 and it quickly became essential reading for French intellectuals. Its name came from "Modern Times," Charlie Chaplin's 1936 movie that satirized the industrial revolution's dehumanizing effects.

Learn about the relationship between Thomas Edison and Henry Ford

Despite their 16-year age difference, legendary inventor Thomas Edison and Henry Ford developed a close relationship after meeting at a convention in New York. The two—alongside environmentalist John Burroughs and Harvey Firestone, the founder of Firestone Tire—were known as the "Four Vagabonds" and were famous for their long roadtrips, which were often highly publicized.

Nike started out as a Japanese shoe distributor called Blue Ribbon Sports

Nike cofounder Phil Knight’s first business venture was distributing Onitsuka Tiger running shoes in America. Knight would drive to track meets and sell the shoes out of the back of his car.

The business plan for Blue Ribbon Sports came from a Stanford assignment

Nike cofounder Phil Knight’s original idea was to begin selling Japanese shoes, which were cheaper and just as light and durable as the leading German shoes from Adidas and Puma, at a lower price in the American market. His last assignment in business school at Stanford became the original business plan for Blue Ribbon Sports.

Their 1901 Wind Tunnel system revolutionized the study of aeronautics

Only the second to be built in the US, the wind tunnel allowed the brothers to study how air moves around more than 200 different wing shapes. This data helped them refine a key math equation, long held as the standard, that had been based only on one wing shape.

Go inside the kitchen of the Michelin-recognized, Bib Gourmand-winning Philadelphia cheesesteak shop, Dalessandro's.

The history of molecular gastronomy, from thickening yolks with alcohol to making art with food

Before understanding why they worked, humans used scientific principles, including designing solutions and analyzing outcomes, to develop preservation methods like curing meat and fermenting vegetables. By the 20th century, the application of industrialized food preparation to smaller kitchens set the stage for the subdiscipline of food science.

See photos of McDonald's locations all across the world from the 'McAtlas.'

Read an article about Uber's origin story, which starts back in 2009 when its cofounders tried to catch a cab during a Paris snowstorm without much luck.

In 1910, riots swept Champagne over unfairness in the winemaking industry

The French are well known for protesting, and their winegrowers are no exception. After years of disastrous harvests caused by bad weather, disease, and deceptive practices by large Champagne houses, smaller vintners fought back.

The Mister Softee ice cream truck began with two brothers in a Chevy van in Philadelphia, selling green ice cream.

Americans touring the Louvre were inspired to create their own grand museums

The one-time royal residence was first transformed into a public museum in 1793 amid the French Revolution. Americans visiting in the early 1800s were both turned off by the aristocratic grandeur and compelled by the open access to the public. James Fenimore Cooper, the author of "The Last of the Mohicans," apparently came and measured the length of galleries.