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In the Field
Cracking the Cacao Code with Kosha Chocolate
Kosha Chocolate bridges the gap between cacao growers and consumers, one bar at a time in South Carolina.
In the Field
Tutti Builds a New Kind of Pizza Shop in Charleston | Video
In Charleston, Tutti was built around a simple idea: Create the kind of pizza shop you want to have in your own neighborhood.
In the Field
Tips for Using Pumpkin in the Kitchen With Chef Bhatt
Chef Vishwesh Bhatt shares his pro tips for cooking with pumpkin in his Washington, DC kitchen and a delicious recipe to get you started.
From the Magazine
In the Fridge with Chris Shepherd
Chris Shepherd is an expert on all things kitchen. Take a look at 5 things this James Beard Award-winning chef keeps in his fridge.
On the Road
Layers of Legacy: Kentucky’s Black Culinary Heritage
Discover how Black chefs, farmers, and entrepreneurs have shaped Kentucky's culinary culture on a road trip through the heart of the Bluegrass State.
First Look
A Fresh Look at Fancypants
The new executive chef Mathew Meeker brings a menu refresh to the fanciful Dickerson Pike gem, Fancypants.
In the Field
The 2026 James Beard Media Awards Stood on Culture
The 2026 James Beard Media Awards stood on culture, celebrating recipients representing the pulsing intersections of food and community.
In the Field
2026 James Beard Awards Show Strength of the South
The South was strongly represented at The 2026 James Beard Awards, here are The Local Palate's most memorable moments and takeaways.
In the Field
Southern Chefs Are Redefining the Omakase Experience
Discover how chefs are redefining Southern omakase through sustainable sourcing, Japanese seafood traditions, and fine dining experiences.
The Riff
Sip Through Summer With This Refreshing Zero-Proof Drink
For Ethan Coonce, bar manager of Decade in Louisville, Kentucky, zero-proof drinks are the next wave of beverage culture.
