Boragó: Coming from the South

TAOP Staff / March 15, 2018

Get transported to Chile through these wildly imaginative dishes shown in Boragó: Coming from the South, a book by internationally acclaimed chef Rodolfo Guzmán who is currently ranked #42 on the World’s 50 Best Restaurants list.

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Squash and Beef Dumplings

TAOP Staff / January 31, 2018

Squash, beef dumplings, pickles, mango, and pineapple by Kamil Tułpatowicz.

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Hiramasa Kingfish

TAOP Staff / January 9, 2018

Hiramasa kingfish, radish, and fingerlime by chef Ryan Edwards of Appellation at The Louise, Australia

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The Art of Plating Trends for 2018

Maria Nguyen / December 12, 2017

What will plates look like in 2018? We’ve been paying close attention to what the best restaurants and chefs have been dishing out all year long — and we have one word: precision. Read on to see our The Art of Plating forecast to see what trends will shape the plates of 2018.

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An Edible Lake Geneva

TAOP Staff / December 6, 2017

A completely edible scene inspired by Lake Geneva by chef Vicky Cheng of restaurant Vea, Hong Kong.

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Recap: Chubo Knives Hawaii Instagram Takeover

TAOP Staff / November 10, 2017

Our friends Chubo Knives took over our Instagram for the day to share their delicious finds as they explored Honolulu during Hawaii Food and Wine Festival. Here’s a recap of the photos shared.

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