Humans, not AI I started The Chef Tours not because I wanted to show people where to eat, but because I wanted to show them why food matters.” — Karl Wilder CDMX, CDMX, MEXICO, January 2, 2026 /EINPresswire.

Even professional chefs eat store-bought soups. We asked Best New Chefs for the best soups that come from a can, container, or jar. From Campbell’s to Rao’s, these are six of their favorites.

Chef Diego Briones' restaurant draws on Latin American flavors while applying European technique, resulting in dishes that reflect both his Chilean roots and his international training.

Air fryers now exist in roughly two-thirds of American households, and professional kitchens increasingly treat them as serious tools rather than shortcuts. Chefs highlight the same advantages when explaining their appeal: controlled heat,

Chow down at the mall with these chef-approved picks.