Why diners and chefs are ditching the Michelin Guide

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.

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.

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.

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.

Critics argue social media made 'foodie' culture increasingly superficial

For 40 years, being a "foodie" meant possessing knowledge and expertise about ingredients, restaurants, and flavors. Now, the author argues, being a foodie has more to do with documenting aesthetically pleasing meals than critical consumption. She argues for increased attention toward the complex systems that bring food to our tables.

Delivery apps have realigned the restaurant industry

As delivery apps like Grubhub and DoorDash became popularity, traditional dine-in restaurants have adapted to become more accommodating. In this thinkpiece for the Atlantic, Ellen Cushing argues that it's both changed the kind of food being made and realigned our very notion of a restaurant. (Some readers may experience a paywall.)

France's first restaurant guide helped spread the concept across Europe and the US

"Almanach des Gourmandes" was published in 1804 and featured restaurant reviews and dining advice, articulating the burgeoning restaurant culture of 19th-century France. The publication helped spread the concept and its values across the map, leading to more formalized restaurants in other countries.

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.

The James Beard Awards invited controversy by evaluating character

When the foundation initially asked judges to start considering chefs’ personal conduct in 2018, there was little pushback. By the time the 2023 awards rolled around, that was no longer the case. A chef’s nomination was pulled due to allegations of bullying, causing several previous winners to renounce their awards.

The unexpected return of the steakhouse

Although the 2010s and early 2020s saw fewer people eating red meat, the momentum has now swung in the opposite direction, with vegetarian spots closing and hip new restaurants slinging beef. Food writer Bettina Makalintal makes sense of the sudden shift by unpacking the steakhouse's resurgence.

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.)

Only 28% of Americans think restaurant prices are fair

Seven in 10 Americans dine out at least once a month, but only 28% of diners think menu prices are fair, a 2025 YouGov survey found. That changes only slightly by income, with 44% of higher-income Americans finding the prices fair.

A Netflix documentary ignited an omakase sushi craze

Before 2012, edomae omakase was an expensive sushi experience that was not particularly popular in the US. That changed with “Jiro Dreams of Sushi,” a 2011 film about the 85-year-old owner of Sukiyabashi Jiro, an omakase restaurant with three Michelin stars, that earned rave reviews. Demand for omakase exploded, and restaurants responded by raising their prices.

How to dine like they do in 'The Bear'

One of the most exciting aspects of FX's hit show "The Bear" is how it highlights real Chicago restaurants and businesses. This guide to some of the restaurants visited by the show’s characters (and a few that aren’t) includes the real Michelin inspectors’ notes on each spot.

How musical guests disappeared from late night TV

The late-night landscape has changed dramatically in the past five years, with the most visible difference being a severe lack of music. This writer set out to learn why that is—and what it means for audiences and artists alike.

Critics argue the Dow no longer reflects the modern economy

With only 30 companies and a price-weighted formula, skeptics say the DJIA underrepresents vast sectors of the market. They claim it is outdated, though its close correlation with the broader S&P 500 keeps it relevant.

Fast-casual restaurant Chili's is experiencing a resurgence, with its parent company recently reporting a nearly 32% increase in sales, thanks to passionate Gen Z fans on TikTok.

Hear why one author thinks college rankings may be irrelevant

For more than three decades, US News & World Report has released an annual ranking of the country's best colleges. An extremely influential list that can determine application volume, funding decisions, and more, the rankings have been compiled by a secret algorithm indecipherable to many on the opposite side of the table. Author Malcolm Gladwell attempts to unpack the calculation, ultimately raising the question: How relevant is the list?

Why the craft beer industry is in decline

The trend began in 2024, when more craft breweries closed than opened, and has continued since then. Some blame the rise of canned cocktails, hard seltzers, and non-alcoholic beers, while others point to declining drinking rates for Gen Z.

Things to avoid doing in Barcelona

Everyone gets told about the places they should visit, the food they should try, and the activities they should do. But what about the things one shouldn’t do? Here’s that list. The authors are journalists and tour guides in Barcelona, so you can suspect they know what they’re talking about when they say “Don’t treat tapas like fast food.”

Gen Z eats more Chipotle than other generations

The brand’s proficiency with social media and relatively low price point make Chipotle a favorite among younger diners. Individual assembly also makes it easy to cater to various diets.

Pyramid or plate? Why nutrition guidelines change

Those who remember growing up with the age-old food pyramid may be resistant to dietary guidelines changing, but experts agree that the food pyramid recommendations held serious flaws. It suggested, for instance, that meat and junk food were meant...

Why the Scoville scale for measuring a pepper's heat is outdated and inadequate for sauces

Developed in 1912 by American pharmacist Wilbur Scoville, the scale is a subjective test in which testers determine the dilution at which capsaicinoids—the molecules that give peppers their heat—are no longer detectable. Modern chemical analyses can accurately quantify the amount of these molecules in peppers, which are diluted to varying degrees in sauces, thus affecting their net spiciness.

The subtle red carpet war

The dress code for the Cannes Film Festival’s red carpet is conservative by today’s standards, leading to conflict with stylists embracing more contemporary looks. While some rules are Cannes’, others are out of their hands because they’re French law.

The ‘three-martini lunch’ was popularized on Madison Avenue

Advertising executives working on Madison Avenue in the 1960s and ’70s popularized the so-called “three-martini lunch” between businesspeople during the work week. Admen of the time supposedly believed alcohol brought more creativity to the second half of their workday. This article explains why three-martini lunches are no longer commonplace.

Domino's Pizza's 30-minute delivery guarantee was responsible for the chain's 1980s surge, but it was discontinued after the company was found liable for delivery driver accidents.

Hotels in Cannes, the glamorous city on the French Riviera, hire hawks to ward off seagulls during the city's famous film festival.

'Shogun,' a 1980s TV series, helped popularize sushi in the US by stimulating an American interest in Japanese culture.

A Yale student wrote a profound essay about the consulting industry's influence on elite college students that was published in a book of her writing after she died in a post-graduation car accident.

'Silent' fireworks have gained more interest in recent years as a quieter celebratory option.

Netflix profits when you're not watching, and its movies are designed that way—read a detail-rich critical essay exposing lesser-known Netflix takes

At the beginning of the 20th century, a group of young men ate standard American food—replete with food additives like borax and formaldehyde—as part of government research to better understand food safety.

Explore an interactive map built from more than 100,000 survey responses on where people find joy in their lives

A century of Billboard issues documenting the evolution of popular music.

The Mona Lisa's celebrity status and repeated restorations have obscured what made the painting so revolutionary for its time

Frank Lloyd Wright's houses are historically hard to sell because they're old, subject to local landmark commissions, and often unfashionable

Mid-century modern graphic designers, known for their bright colors and bold lines in advertising, also found success with children's books.

Up to a million Girl Scouts sell about 200 million cookie boxes every spring, generating $800 million, largely because refusing a child is frowned upon

As of 2025, the most cited papers in science include a review of graphene, methods to improve image recognition, streamlining electron density calculations, and optimizing protein studies.

Explore a list of the 100 best novels of all time, compiled by some of the world's best living writers, including Salman Rushdie, Stephen King, and Jennifer Egan.

'Saturday Night Fever,' the 1977 film that introduced disco to the mainstream, was based on a fabricated magazine story.

Prince's sexually explicit 1984 track 'Darling Nikki' attracted the ire of the Parents Music Resource Center, an advocacy group that inspired the Parental Advisory sticker, even though the song ends with a Christian message.

See a ranking of the best (and worst) Federal Reserve Chairs since 1914 out of the 16 men and women who have held the office since.

Existentialist writer Jean-Paul Sartre coined the famous phrase 'Hell is—other people' in his play 'No Exit'

Some coin denominations have ridges etched on their sides, partly to prevent counterfeiting, in a practice called 'reeding.'

Lesser-known phobias include turophobia, or the fear of cheese, and nomophobia, the fear of being without your cell phone.

The price of gas is a composite made up of several different factors, with the federal gas tax making up less than 20% of what drivers pay at the pump.

Despite being favored by 87% of Americans, Congress does not have term limits.

Volcanoes 'die' when their supply of magma runs out, if they are shifted away from their underlying magma reservoir, or if they get clogged by collapsing or their magma cooling back into rock.