Here Are the 2026 James Beard Awards Restaurant, Chef, and Media Award Finalists

The James Beard Foundation has now announced all of its nominees for the 2026 James Beard Awards. The awards represent one of the highest honors in the restaurant industry, recognizing chefs and restaurants across the United States. In February, the foundation announced the winners of its America’s Classic Award, which honors six “independently owned restaurants with timeless appeal.” An announcement on March 31 highlighted chefs and restaurants in categories including Outstanding Restaurateur, Best New Restaurant, and Best Chef awards in each of the foundation’s 12 regions. Here Are the 2026 James Beard Awards Restaurant, Chef, and Media Award Finalists See the full list of this year’s nominees That announcement also included the winners of the foundation’s Achievement Awards. No Us Without You, with honorees Damián Diaz and Othon Nolasco, received the Humanitarian of the Year Award, and chef and restaurateur Nancy Silverton was honored with the Lifetime Achievement Award. The five honorees of the Impact Award were the Coalition for Humane Immigrant Rights (CHIRLA), Jon Bon Jovi Soul Kitchen, New Mexico Senator Ben Ray Luján, ReFED, and the Southern Smoke Foundation. On May 6, the foundation announced the list of book and media finalists, which considers cookbooks, non-fiction food- and beverage-related books, and broadcast media, including podcasts, documentaries, and food-related social media accounts. All of this will culminate in the James Beard Award ceremonies, which will be held in Chicago from June 13 to June 15. 2025 James Beard Awards: Restaurant and Chef Finalists Outstanding Restaurateur - Srijith Gopinathan and Ayesha Thapar (Ettan, Copra, and Eylan), Palo Alto, San Francisco, Los Altos, and Menlo Park, CA - Meherwan Irani and Molly Irani, Chai Pani Restaurant Group (Chai Pani and Botiwalla), Asheville, NC - Donald Link and Stephen Stryjewski, Link Restaurant Group (Pêche Seafood Grill, Herbsaint, Cochon, and others), New Orleans, LA - Hugo Ortega and Tracy Vaught, H-Town Restaurant Group (Hugo’s, Xochi, Urbe, and others), Houston, TX - Dana Street (Fore Street, Scales, Standard Baking Co., and others), Portland, ME Outstanding Chef - Gilberto Cetina, Holbox, Los Angeles, CA - Niki Nakayama, n/naka, Los Angeles, CA - Josh Niernberg, Bin 707 Foodbar, Grand Junction, CO - David Standridge, The Shipwright’s Daughter, Mystic, CT - Michael Tusk, Quince, San Francisco, CA Outstanding Restaurant presented by Acqua Panna® Natural Spring Water - The Catbird Seat, Nashville, TN - The Four Horsemen, Brooklyn, NY - Kalaya, Philadelphia, PA - Mixtli, San Antonio, TX - Vicia, St. Louis, MO Emerging Chef presented by S.Pellegrino® Sparkling Natural Mineral Water - Fátima Juárez, Komal, Los Angeles, CA - E.J. Lagasse, Emeril’s, New Orleans, LA - Rasheeda Purdie, Ramen by Rā, New York, NY - Bailey Sullivan, Monteverde Restaurant & Pastificio, Chicago, IL - Adrian Torres, Maximo, West University Place, TX Best New Restaurant - 1033 Omakase, Milwaukee, WI - Agnes and Sherman, Houston, TX - Anjin, Kansas City, MO - Emmett, Philadelphia, PA - Ki, Los Angeles, CA - Lei, New York, NY - Maison Bar à Vins, Washington, DC - Merci, Charleston, SC - Robin, St. Louis, MO - Tamba, Las Vegas, NV Outstanding Bakery - Cultured, Sister Bay, WI - Fire Island Rustic Bakeshop, Anchorage, AK - Super Secret Ice Cream, Bethlehem, NH - Weltons Tiny Bakeshop, Charleston, SC - Wild Crumb, Bozeman, MT Outstanding Pastry Chef or Baker - Neale Asato, Asato Family Shop, Honolulu, HI - Susan Bae, Moon Rabbit, Washington, D.C. - Tavel Bristol-Joseph, Nicosi, San Antonio, TX - Maggie Huff, Lucia, Dallas, TX - Justine MacNeil, Fiore, Philadelphia, PA Outstanding Hospitality - Ansots Basque Chorizos & Catering, Boise, ID - Aria, Atlanta, GA - Bottega, Birmingham, AL - Louie, Clayton, MO - Providence, Los Angeles, CA Outstanding Wine and Other Beverages Program - Chambers, New York, NY - Field & Main, Marshall, VA - Kato, Los Angeles, CA - The Port of Call, Mystic, CT - Sway Brewing & Blending, Baileys Harbor, WI Outstanding Bar - Bow & Arrow Brewing Co., Albuquerque, NM - Lovers Bar at Friday Saturday Sunday, Philadelphia, PA - Onyx Coffee Lab, Rogers, AR - Scotch Lodge, Portland, OR - Smuggler’s Cove, San Francisco, CA Best New Bar - Bar Chenin, Detroit, MI - Bar Please!, Boise, ID - Clemente Bar, New York, NY - Later Bye, Oklahoma City, OK - Loma, Providence, RI Outstanding Professional in Beverage Service - Jack Benchakul, Endorffeine, Los Angeles, CA - Lee Campbell, Borgo, New York, NY - Ryan Fletter, Barolo Grill, Denver, CO - Brent Kroll, Maxwell Park, Washington, D.C. - June Rodil, March, Houston, TX Outstanding Professional in Cocktail Service - Hastings Cameron, Imaginary Factory, Madison, WI - Kevin Diedrich, Pacific Cocktail Haven, San Francisco, CA - Nicky Fas, Pantera, Caguas, PR - McLain Hedges and Mary Allison Wright, Yacht Club, Denver, CO - Ivy Mix, Whoopsie Daisy, Brooklyn, NY Best Chefs presented by Capital One (by region) Best Chef: California - Dave Beran, Seline, Santa Monica, CA - Harrison Cheney, Sons & Daughters, San Francisco, CA - Sarah Cooper and Alan Hsu, Sun Moon Studio, Oakland, CA - Daisy Ryan, Bell’s, Los Alamos, CA - Kwang Uh, Baroo, Los Angeles, CA Best Chef: Great Lakes (IL, IN, MI, OH) - Vinnie Cimino, Cordelia, Cleveland, OH - Sarah Dworak, Sudova, Cincinnati, OH - Norman Fenton, Cariño, Chicago, IL - Jeffrey Harris, Nolia Kitchen, Cincinnati, OH - Jacob Potashnick, Feld, Chicago, IL Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA) - Nathan Flaim, Luca, Lancaster, PA - Jesse Ito, Royal Sushi & Izakaya, Philadelphia, PA - Amanda Shulman, Her Place Supper Club, Philadelphia, PA - Suresh Sundas, Tapori, Washington, D.C. - Omar Tate and Cybille St. Aude-Tate, Honeysuckle, Philadelphia, PA Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI) - Zak Baker, Ca’Lucchenzo, Wauwatosa, WI - Nick Bognar, Sado, Pavilion, St. Louis, MO - Shigeyuki Furukawa, Kado No Mise, Minneapolis, MN - Loryn Nalic, Balkan Treat Box, Webster Groves, MO - David Utterback, Yoshitomo, Ota, Omaha, NE Best Chef: Mountain (CO, ID, MT, UT, WY) - Johnny Curiel, Alma Fonda Fina, Denver, CO - Travis Herbert, Felt Bar & Eatery, Salt Lake City, UT - Earl James Reynolds, Herb and Omni, Whitefish, MT - Penelope Wong, Yuan Wonton, Denver, CO - Nick Zocco, Urban Hill, Salt Lake City, UT Best Chef: New York State - Fidel Caballero, Corima, New York, NY - Giovanni Cervantes, Carnitas Ramirez, New York, NY - Hooni Kim, Meju, Queens, NY - Ayesha Nurdjaja, Shukette, New York, NY - Joshua Pinsky, Claud, New York, NY Best Chef: Northeast (CT, MA, ME, NH, RI, VT) - David DiStasi, Materia Ristorante, Bantam, CT - Evan Hennessey, Stages, Dover, NH - Thomas Takashi Cooke, Izakaya Minato, Portland, ME - Paul Trombly, Fancy’s, Burlington, VT - Derek Wagner, Nicks on Broadway, Providence, RI Best Chef: Northwest & Pacific (AK, HI, OR, WA) - Nathan Bentley, Altura Bistro, Anchorage, AK - Johnny Courtney, Atoma, Seattle, WA - Thomas Pisha-Duffly, Gado Gado, Portland, OR - Ryan Roadhouse, Nodoguro, Portland, OR - Aaron Tekulve, Surrell, Seattle, WA Best Chef: South (AL, AR, FL, LA, MS, PR) - Bryce Bonsack, Rocca, Tampa, FL - Ana Castro, Acamaya, New Orleans, LA - Maria La Mota and Chason Spencer, Chancho King, Jacksonville, FL - Serigne Mbaye, Dakar NOLA, New Orleans, LA - Jason Paul, Heirloom at 1907, Rogers, AR Best Chef: Southeast (GA, KY, NC, SC, TN, WV) - Joe Cash, Scoundrel, Greenville, SC - Mary Ellen Diaz, Alma Bea, Shepherdstown, WV - J. Trent Harris, Mujō, Atlanta, GA - Taylor Montgomery, Montgomery Sky Farm, Leicester, NC - David Willocks, The Baker’s Table, Newport, KY Best Chef: Southwest (AZ, NM, NV, OK) - Jeff Chanchaleune, Bar Sen, Oklahoma City, OK - Brian Howard, Sparrow + Wolf, Las Vegas, NV - Steve Riley, Mesa Provisions, Albuquerque, NM - Sarah Thompson, Casa Playa, Las Vegas, NV - Zack Walters, Sedalia’s, Oklahoma City, OK Best Chef: Texas - Ope Amosu, ChòpnBlọk, Houston, TX - Evelyn Garcia and Henry Lu, JŪN, Houston, TX - Scott Girling, Osteria Il Muro, Denton, TX - Gabe Padilla and Melissa Padilla, Café Piro, Socorro, TX - Finn Walter, The Nicolett, Lubbock, TX Humanitarian of the Year - No Us Without You LA, Damián Diaz and Othon Nolasco Lifetime Achievement - Nancy Silverton Impact Award Honorees - Coalition for Humane Immigrant Rights (CHIRLA) - Jon Bon Jovi Soul Kitchen - Senator Ben Ray Luján - ReFED - Southern Smoke Foundation 2025 James Beard Foundation Book Award Nominees The Book Awards are open to cookbooks and other nonfiction food- or beverage-related books that were published in the U.S. in 2025. Books from foreign publishers must bear a 2025 U.S. copyright date and/or must have been distributed in the U.S. during 2025. More information about the Book Awards eligibility and criteria can be viewed here. Baking and Desserts Baking and the Meaning of Life: How to Find Joy in 100 Recipes Helen Goh (Abrams) Dobre Dobre: Baking from Poland and Beyond Laurel Kratochvila (Chronicle Books) Mali Bakes: Make and decorate the retro cakes of your dreams Patchanida Chimkire (Smith Street Books) Beverage with Recipes The Madrusan Cocktail Companion: Every drink worth drinking in the history of modern + classic cocktails Michael Madrusan and Zara Madrusan (Murdoch Books) Soju Party: How to Drink (and Eat!) Like a Korean Irene Yoo (Alfred A. Knopf) Three Cheers: Cocktails Three Ways: Classics, Riffs, and Zero-Proof Sips Kaitlyn Stewart (Ten Speed Press) Beverage without Recipes The Obituary Cocktail: Iconic New Orleans Cocktails Sue Strachan (LSU Press) Wine Pairing for the People: The Communion of Wine, Food, and Culture from Africa and Beyond Cha McCoy with Layla Schlack (Harvest) Wine Simple: Perfect Pairings: An Ingenious Guide to Enjoying Wine with Food Aldo Sohm with Christine Muhlke (Clarkson Potter) Food Issues and Advocacy Eating Behind Bars: Ending the Hidden Punishment of Food in Prison Alex Busansky, Leslie Soble, and Aishatu Yusuf (The New Press) The Lobster Trap: The Global Fight for a Seafood on the Brink Greg Mercer (McClelland & Stewart) What to Eat Now: The Indispensable Guide to Good Food, How to Find It, and Why It Matters Marion Nestle (North Point Press) General By Heart: Recipes to Hold Near and Dear Hailee Catalano (DK) Flavour Heroes: 15 Modern Pantry Ingredients to Amplify Your Cooking Gurdeep Loyal (Quadrille) Something from Nothing: A Cookbook Alison Roman (Clarkson Potter) International Ghana to the World: Recipes and Stories That Look Forward While Honoring the Past Eric Adjepong with Korsha Wilson (Clarkson Potter) Kin: Caribbean Recipes for the Modern Kitchen Marie Mitchell (W.W. Norton & Company) THAI: Anywhere and Everywhere Nat Thaipun (Hardie Grant Publishing) Literary Writing Dirty Kitchen: A Memoir of Food and Family Jill Damatac (One Signal Publishers/Simon & Schuster) The Last Sweet Bite: Stories and Recipes of Culinary Heritage Lost and Found Michael Shaikh (Crown) Strong Roots: A Memoir of Food, Family, and Ukraine Olia Hercules (Alfred A. Knopf) Professional and Restaurant Cook Like a King: Recipes from My California Chinese Kitchen Melissa King with JJ Goode (Ten Speed Press) House of Nanking: Family Recipes from San Francisco’s Favorite Chinese Restaurant Kathy Fang and Peter Fang (Harry N. Abrams) Russ & Daughters: 100 Years of Appetizing Niki Russ Federman and Josh Russ Tupper with Joshua David Stein (Flatiron Books) Reference, History, and Scholarship Breadfruit: Three Global Journeys of a Bountiful Tree Russell Fielding (Columbia University Press) Nile Nightshade: An Egyptian Culinary History of the Tomato Anny Gaul (University of California Press) Tequila Wars: José Cuervo and the Bloody Struggle for the Spirit of Mexico Ted Genoways (W.W. Norton & Company) Single Subject Homemade Ramen Sho Spaeth (W.W. Norton & Company) The Japanese Art of Pickling & Fermenting: Preserving vegetables and family traditions Yoko Nakazawa with Rochelle Eagle (Smith Street Books) Morgenstern’s Finest Ice Cream Nick Morgenstern (Alfred A. Knopf) U.S. Foodways Kwéyòl / Creole: Recipes, Stories, and Tings from a St. Lucian Chef’s Journey: A Cookbook Nina Compton and Osayi Endolyn (Clarkson Potter) Turtle Island: Foods and Traditions of the Indigenous Peoples of North America Kristin Donnelly, Kate Nelson, and Sean Sherman (Clarkson Potter) Umma: A Korean Mom’s Kitchen Wisdom and 100 Family Recipes Sarah Ahn and Nam Soon Ahn (America’s Test Kitchen) Vegetable-Focused Cooking Comida Casera: More Than 100 Vegan Recipes, from Traditional to Modern Mexican Dishes Dora Ramírez (Balance) Dal Chawal: 85 Vegetarian Indian Recipes Combining the Power of Dal and Rice Sapna Punjabi (Hardie Grant Books) The Korean Vegan: Homemade: Recipes and Stories from My Kitchen Joanne Lee Molinaro (Avery) Visuals The Japanese Art of Pickling & Fermenting: Preserving vegetables and family traditions Michelle Mackintosh with Meryl Batlle, Rochelle Eagle, and Yoko Nakazawa (Smith Street Books) Mali Bakes: Make and decorate the retro cakes of your dreams Andy Warren with Daniel Hermann-Zoll, Vicky Valsamis, and Luke Whitten (Smith Street Books) MUMBAI: A Journey Through Its Kitchens, Streets, and Stories Rushina Munshaw Ghildiyal and Bhavya Pansari with Nandini Thirani (Heirloom Project) 2026 James Beard Foundation Broadcast Media Award Nominees The Broadcast Media Awards are given to nonfiction works in English exemplifying excellence and in keeping with the mission and values of the James Beard Foundation from digital and terrestrial media—radio, television broadcasts, podcasts, documentaries, online sites, social media—covering food and beverage topics appearing widely for the first time in the U.S. in 2025. More information about Broadcast Media Awards eligibility and criteria can be viewed here. Audio Programming The Food Chain “A place at the table: fostering and adoption” Airs on: BBC World Service Heard Podcast: Become a Better Chef “Lessons Learned” Airs on: Spotify, Amazon Music, Apple, and Castbox Roadside Terroir “Why Farming Matters” Airs on: roadsideterroir.com, Apple, Spotify, and YouTube Audio Reporting Buzzkill “A post-pollinator world” Airs on: REAP/SOW and Food & Environment Reporting Network Sea Change “The True Cost of Fertilizer” Airs on: WWNO New Orleans Public Radio and WRKF Baton Rouge Trouble on the Line “Trouble on the line” Airs on: The Reveal Podcast, REAP/SOW, and Food & Environment Reporting Network Commercial Media Masa Madre Airs on: Vimeo Rethink Food: Neighbors Helping Neighbors Airs on: Instagram and YouTube The Theory of Spice Airs on: LA Times Studios, Documentary+, and YouTube Documentary Visual Media Finding Edna Lewis Airs on: VPM and PBS Raoul’s, A New York Story Airs on: Vimeo The Soil Remembers Airs on: Vimeo Docuseries Visual Media Al Chile Airs on: Vix Premium on Prime Video Chef’s Table: Legends Airs on: Netflix How Sichuan’s Salt History Shaped a Regional Cuisine Airs on: YouTube Instructional Visual Media Christopher Kimball’s Milk Street Television Airs on: PBS Flavor Forward Airs on: YouTube Pati’s Mexican Table Airs on: PBS Lifestyle Visual Media Duck Camp Dinners, The Texas Tour Airs on: YouTube, Outdoor America, Tubi, WayPoint TV, and Outdoor Channel Lidia Celebrates America: A Nation of Neighbors Airs on: GBH and PBS Relish Airs on: PBS and YouTube Day With Mei Airs on: Instagram, YouTube, and TikTok Made By Musashi Airs on: Instagram Michael Ligier Airs on: YouTube Travel Visual Media Pati Jinich Explores PanAmericana Airs on: PBS Somebody Feed Phil Airs on: Netflix Tucci in Italy Airs on: National Geographic 2026 James Beard Foundation Journalism Award Nominees The Journalism Awards recognize works in English and cover food- or drink-related content which were published—or self-published—in 2025 in any medium. More information about Journalism Awards eligibility and criteria can be viewed here. Beverage “Passing On The Nog-Off” Thomas Conner and Jenn Terrell The New Territory Magazine “Spiritual Awakening: Ukraine’s black currant brandy tradition was nearly lost to history. Now, one distiller is bringing it back.” Craig Sauers Wine Enthusiast “Caracas Cocuy Crawl” Rafael Tonon Roads and Kingdoms “In New York City’s East Village, Feeding the Community Is More Urgent Than Ever”; “In Hawai’i, Restorative Justice Takes the Form of an Underground Oven”; “This Mutual Aid Group Is Delivering Groceries to Families Impacted by ICE” Shane Mitchell SAVEUR “The Cruel American Food Aid Crisis”; “A Tufts Student Abducted, Before Iftar”; “Immigrant Restaurant Workers Are Not Criminals” Ryan Sutton The Lo Times “Kennedy and Rollins Highlight Healthy School Food After USDA Slashes Funds For Those Efforts”; “ICE Raids Target Workers on Farms and in Food Production: A Running List”; “Trump Administration Moves to Block Court Order to Release SNAP Funds” Rebekah Alvey, Brian Calvert, and Lisa Held Civil Eats Craig Claiborne Distinguished Criticism Award “The Great Salt Shake Up”; “The Worst Sandwich Is Back”; “Elon Musk’s Utterly Mundane Vision of Dining” Ellen Cushing The Atlantic “I waited an hour for these Bay Area tacos, and I’d do it again”; “This celeb chef’s new Silicon Valley restaurant is super-popular. But is the food any good?”; “The most exciting street food in the Bay Area is on this one block” Cesar Hernandez San Francisco Chronicle “Lake Street Phoenix”; “Dynastic”; “Beyond Pastry” Dara Moskowitz Grumdahl Mpls.St.Paul Magazine Dining and Travel “101 best restaurants in California” Bill Addison Los Angeles Times “The myths and realities of gentrification in Mexico City. Should you still visit?” Daniel Hernandez Los Angeles Times “Rising Up: Hong Kong Looks Inward to Reinvent Itself” Francis Lam Conde Nast Traveler Feature Reporting “Tasting menus and expletives: When fine dining meets hip-hop” Lenore Adkins The Washington Post “The Unwritten Chapters of Charleston Receipts” Adrian Miller SOUTHERN LIVING “Caught! A historic, family-run restaurant in Biloxi, Mississippi, made its name selling freshly caught seafood. Then the feds showed up with an extraordinary accusation: The fish were a fraud.” Boyce Upholt Food & Environment Reporting Network and Inc. Magazine Food Coverage in a General Interest Publication High Country News and The Food & Environment Reporting Network Portland Monthly Roads & Kingdoms Foodways “The hunt for the bean pie street sellers of legend, and how this dessert is a symbol of liberation for many Black Muslims” Ahmed Ali Akbar Chicago Tribune “Schmear Campaign” Lauren Collins The New Yorker “Annie Fisher’s Ghost” Jessica Vaughn Martin The New Territory Magazine Health and Wellness “Everything You Know About the Dietary Guidelines Is Wrong” Lisa Held Civil Eats “The MAHA Movement’s Climate Conundrum” Lisa Held Civil Eats “The MAHA Trend in Groceries Will Backfire”; “Brace Yourself for Watery Mayo and Spiky Ice Cream”; “The Cleaner Way to Get Ripped” Yasmin Tayag The Atlantic Home Cooking “Going Green” Elizabeth Mervosh Food & Wine “Get Into a Pickle” Amelia Schwartz Food & Wine “Beef Chow Fun: Pride of the Wok” David Yu Cook’s Illustrated Investigative Reporting “‘Customers are being duped’: How murky grocery sales tactics are squeezing some Kroger shoppers” Ted Genoways, Michael Hudson, and Derek Kravitz Food & Environment Reporting Network, Consumer Reports and The Guardian “Immigrants on the Line: They fled Haiti only to endure brutal working conditions at a Colorado plant run by the world’s biggest meatpacker. Now they face deportation.” Ted Genoways Food & Environment Reporting Network and Mother Jones “California’s Child Farmworkers: Exhausted, Underpaid and Toiling in Toxic Fields”; “Lax Oversight, Few Inspections Leave Child Farmworkers Exposed to Toxic Pesticides” Robert Lopez Capital & Main and Los Angeles Times Jonathan Gold Local Voice Award “These street vendors used their aguas frescas to fight tear gas at anti-ICE protests”; “Follow the red sauce to Burbank’s best Italian deli”; “After the Eaton fire, Bernee restaurant closed for good. This weekend it’s reborn as Betsy” Stephanie Breijo Los Angeles Times “Dinner Party Politics”; “Queer in Present Danger”; “The Lost Cause Boys’ Club” Justin Shing-Jo Lo Richmond Times-Dispatch, RVA Magazine “The Taquerias Are Not Okay”; “In El Paso, an Unlikely Cheese Reigns Supreme”; “How Three Generations of One Family Made Texas’s Favorite Chorizo” José R. Ralat Texas Monthly MFK Fisher Distinguished Writing Award “Cooking Forward” Hannah Agran Midwest Living “Schmear Campaign” Lauren Collins The New Yorker “Frank: A Love Story” Michael Oates Palmer The Bitter Southerner Narrative Photography “2025 Best New Chefs” Cedric Angeles and Alex Lau Food & Wine Magazine “Farmworker Youth Take to the Streets as Deportations and Displacement Threaten Their Parents” David Bacon Civil Eats “The hunt for life-giving ‘country food’ in the Canadian Arctic” Monica Herndon The Philadelphia Inquirer Personal Essay “Intuitive Eating: On Poison, Pleasure, and Trust” Erica Berry Orion Magazine “Seeds of Diaspora” Angie Kang High Country News “Inside the World of ‘The Great British Bake Off’” Ruby Tandoh The New Yorker Personal Essay with Recipes “The Blueberry Oatmeal That Got Us Through Grief, Then Birth” Hali Bey Ramdene Bon Appétit “My Mama Loved Mangoes. When She Died, I Learned to Love Them, Too” Dinkinish O’Connor SAVEUR “The Marmalade Lesson” Paul Richardson SAVEUR Profile “At 91, Eva Clayton Is Still Fighting for Food Justice and Farmers’ Rights” Christina Cooke Civil Eats “The Ethical Assassin: One Man’s Quest for the Perfect Way to Kill a Fish” Brett Martin GQ “No Paper’s, Just Peaches” Sithara Ranasinghe Cake Zine Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Foundation Awards. Social Media