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We’re thrilled to announce the 2026 James Beard Media Award nominees! As one of three programs in the 2026 James Beard Awards® presented by @AmericanExpress and @Resy, the Media Awards highlight excellence in books, broadcast media, and journalism covering food or drink-related content.

Tap the link in our bio to view the list of some of the most compelling voices in food and drink media.

In honor of James Beard’s 123rd birthday, our team went back to the archives and recreated one of his most beloved recipes: the onion sandwich. 🧅

First published in 1965, this sandwich recipe quickly rose to fame for its ease and combination of just five ingredients: bread, mayo, white onion, salt, and parsley.

👀 But we wanted to know, does it hold up 60 years later?

Watch the full video to see JBF staff’s honest reactions. Find the full recipe at the link in bio!

(Cover photo 📸: Judy Kim)

We have a new plus one.

@AmericanExpress and @Resy are now the official credit card and reservations platform of the @beardfoundation and presenting sponsor of the 2026 James Beard Awards®. With a shared commitment to supporting independent restaurants and the people behind them, our work together will celebrate culinary and hospitality excellence, uplift chefs as changemakers, and create experiences for our collective community of food lovers.

Tap the link in bio to learn more.

Your next great meal is waiting. 🍽️

Introducing the Good Food Finder (GFF): our brand-new map featuring James Beard Award–recognized restaurants and chefs, all in one place. From decades-old culinary institutions to buzzy cocktail bars, the search for American culinary excellence just got a whole lot easier with our new GFF.

Check it out via the link in bio!

📢 Calling all women food and beverage business owners! Apply to be one of the 20 women in the fall 2026 cohort of our Women's Entrepreneurial Leadership (WEL) program!

Through the eleven-week virtual curriculum led by JBF staff, Cornell University faculty, and industry professionals, you'll sharpen your leadership skills, strengthen your business model, and gain access to an incredible network of female entrepreneurs making food and drink their business.

➡️ Visit the link in our bio to learn more and apply.
⏰ Applications close June 1 at 11:59 P.M. PT.

Up close and personal. 🍗 That's how we like it, Dallas.

For our final TasteTwenty dining guide, we asked chef Stephen Rogers of @gemmarestaurant and @sachetdallas for the must-try restaurants in his hometown. Clearly, the Big D doesn't disappoint.

🍽️ Get the guide now at the link in bio.

Up close and personal. 🍗 That's how we like it, Dallas.

For our final TasteTwenty dining guide, we asked chef Stephen Rogers of @gemmarestaurant and @sachetdallas for the must-try restaurants in his hometown. Clearly, the Big D doesn't disappoint.

🍽️ Get the guide now at the link in bio.

Up close and personal. 🍗 That's how we like it, Dallas.

For our final TasteTwenty dining guide, we asked chef Stephen Rogers of @gemmarestaurant and @sachetdallas for the must-try restaurants in his hometown. Clearly, the Big D doesn't disappoint.

🍽️ Get the guide now at the link in bio.

Your favorite James Beard–recognized chefs, now in your kitchen.

We partnered with the James Beard Foundation’s Taste America® tour to launch the James Beard Favorites collection, featuring dishes from 40+ celebrated chefs from across the country.

Together, we’re bringing the care and creativity of the restaurant kitchen straight to your table. Hear from James Beard Award winner® @chefjosegarces on what that means to him—and tap the link in bio to explore the limited-time collection.

@carolinagelen wants you to love cabbage.

🥬 Long before 2026 was deemed the Year of the Cabbage, this versatile brassica was a staple of Gelen’s family table in Transylvania. Now she shares three of her favorite recipes highlighting the vegetable from her James Beard Award–winning cookbook "Pass the Plate."

🥣 Head to the link in bio for the full Q&A and recipes.

@carolinagelen wants you to love cabbage.

🥬 Long before 2026 was deemed the Year of the Cabbage, this versatile brassica was a staple of Gelen’s family table in Transylvania. Now she shares three of her favorite recipes highlighting the vegetable from her James Beard Award–winning cookbook "Pass the Plate."

🥣 Head to the link in bio for the full Q&A and recipes.

@carolinagelen wants you to love cabbage.

🥬 Long before 2026 was deemed the Year of the Cabbage, this versatile brassica was a staple of Gelen’s family table in Transylvania. Now she shares three of her favorite recipes highlighting the vegetable from her James Beard Award–winning cookbook "Pass the Plate."

🥣 Head to the link in bio for the full Q&A and recipes.

“It’s incredibly good for business, as well as people, when [employees] feel they have ownership and leadership and want to do more for the business and for themselves.”

As a Legacy Network Program advisor, @chefjihyekim reflects on the power of mentorship and how empowering emerging culinary talent from historically under-resourced communities helps build a more diverse and sustainable independent restaurant industry.

Thanks to proud presenting partner @heinz, who is helping JBF shape the next generation of culinary leaders. Tap the link in bio to read more about chef Kim’s entrepreneurial journey and the gifts of giving back and scroll to check out scenes from our recent Legacy Network meet-up.

(📸: Emily Berger and Nicole Bissey)

“It’s incredibly good for business, as well as people, when [employees] feel they have ownership and leadership and want to do more for the business and for themselves.”

As a Legacy Network Program advisor, @chefjihyekim reflects on the power of mentorship and how empowering emerging culinary talent from historically under-resourced communities helps build a more diverse and sustainable independent restaurant industry.

Thanks to proud presenting partner @heinz, who is helping JBF shape the next generation of culinary leaders. Tap the link in bio to read more about chef Kim’s entrepreneurial journey and the gifts of giving back and scroll to check out scenes from our recent Legacy Network meet-up.

(📸: Emily Berger and Nicole Bissey)

“It’s incredibly good for business, as well as people, when [employees] feel they have ownership and leadership and want to do more for the business and for themselves.”

As a Legacy Network Program advisor, @chefjihyekim reflects on the power of mentorship and how empowering emerging culinary talent from historically under-resourced communities helps build a more diverse and sustainable independent restaurant industry.

Thanks to proud presenting partner @heinz, who is helping JBF shape the next generation of culinary leaders. Tap the link in bio to read more about chef Kim’s entrepreneurial journey and the gifts of giving back and scroll to check out scenes from our recent Legacy Network meet-up.

(📸: Emily Berger and Nicole Bissey)

“It’s incredibly good for business, as well as people, when [employees] feel they have ownership and leadership and want to do more for the business and for themselves.”

As a Legacy Network Program advisor, @chefjihyekim reflects on the power of mentorship and how empowering emerging culinary talent from historically under-resourced communities helps build a more diverse and sustainable independent restaurant industry.

Thanks to proud presenting partner @heinz, who is helping JBF shape the next generation of culinary leaders. Tap the link in bio to read more about chef Kim’s entrepreneurial journey and the gifts of giving back and scroll to check out scenes from our recent Legacy Network meet-up.

(📸: Emily Berger and Nicole Bissey)

New York City— home to JBF, and also thousands and thousands of restaurants. It can be daunting to pick where to eat here.

Luckily we trust the taste of TasteTwenty chef Mary Attea, who heads @rafsnewyork, @musketroom, and @cafezaffri, and you should too. 🥯 Learn her perfect bagel order, favorite omakase spots, and more.

🍎 Head to the link in bio for chef Mary's New York dining recs.

New York City— home to JBF, and also thousands and thousands of restaurants. It can be daunting to pick where to eat here.

Luckily we trust the taste of TasteTwenty chef Mary Attea, who heads @rafsnewyork, @musketroom, and @cafezaffri, and you should too. 🥯 Learn her perfect bagel order, favorite omakase spots, and more.

🍎 Head to the link in bio for chef Mary's New York dining recs.

New York City— home to JBF, and also thousands and thousands of restaurants. It can be daunting to pick where to eat here.

Luckily we trust the taste of TasteTwenty chef Mary Attea, who heads @rafsnewyork, @musketroom, and @cafezaffri, and you should too. 🥯 Learn her perfect bagel order, favorite omakase spots, and more.

🍎 Head to the link in bio for chef Mary's New York dining recs.

New York City— home to JBF, and also thousands and thousands of restaurants. It can be daunting to pick where to eat here.

Luckily we trust the taste of TasteTwenty chef Mary Attea, who heads @rafsnewyork, @musketroom, and @cafezaffri, and you should too. 🥯 Learn her perfect bagel order, favorite omakase spots, and more.

🍎 Head to the link in bio for chef Mary's New York dining recs.

New York City— home to JBF, and also thousands and thousands of restaurants. It can be daunting to pick where to eat here.

Luckily we trust the taste of TasteTwenty chef Mary Attea, who heads @rafsnewyork, @musketroom, and @cafezaffri, and you should too. 🥯 Learn her perfect bagel order, favorite omakase spots, and more.

🍎 Head to the link in bio for chef Mary's New York dining recs.

In May, 19 chefs dedicated to advocacy, sustainability, and food system change will gather in Carnation, Washington for the James Beard Foundation’s 30th Chef Bootcamp for Policy and Change®.

For nearly 14 years, this program has trained and inspired culinary leaders from across the country to mobilize in support of policy decisions that impact our industry and food system.

➡️ Swipe to see the newest cohort and tap the link in bio to learn more.

(Lead image 📸: @mflatowphoto)

In May, 19 chefs dedicated to advocacy, sustainability, and food system change will gather in Carnation, Washington for the James Beard Foundation’s 30th Chef Bootcamp for Policy and Change®.

For nearly 14 years, this program has trained and inspired culinary leaders from across the country to mobilize in support of policy decisions that impact our industry and food system.

➡️ Swipe to see the newest cohort and tap the link in bio to learn more.

(Lead image 📸: @mflatowphoto)

In May, 19 chefs dedicated to advocacy, sustainability, and food system change will gather in Carnation, Washington for the James Beard Foundation’s 30th Chef Bootcamp for Policy and Change®.

For nearly 14 years, this program has trained and inspired culinary leaders from across the country to mobilize in support of policy decisions that impact our industry and food system.

➡️ Swipe to see the newest cohort and tap the link in bio to learn more.

(Lead image 📸: @mflatowphoto)

In May, 19 chefs dedicated to advocacy, sustainability, and food system change will gather in Carnation, Washington for the James Beard Foundation’s 30th Chef Bootcamp for Policy and Change®.

For nearly 14 years, this program has trained and inspired culinary leaders from across the country to mobilize in support of policy decisions that impact our industry and food system.

➡️ Swipe to see the newest cohort and tap the link in bio to learn more.

(Lead image 📸: @mflatowphoto)

In May, 19 chefs dedicated to advocacy, sustainability, and food system change will gather in Carnation, Washington for the James Beard Foundation’s 30th Chef Bootcamp for Policy and Change®.

For nearly 14 years, this program has trained and inspired culinary leaders from across the country to mobilize in support of policy decisions that impact our industry and food system.

➡️ Swipe to see the newest cohort and tap the link in bio to learn more.

(Lead image 📸: @mflatowphoto)

AI, reservation management, delivery platforms, and more—today’s restaurant tech landscape is crowded.

Join us April 20 and May 18 for a two-part webinar series to learn which tech is essential for operating a profitable restaurant and how AI solutions can translate into sustainable growth for your business.

💻 Tap the link in our bio to register.

AI, reservation management, delivery platforms, and more—today’s restaurant tech landscape is crowded.

Join us April 20 and May 18 for a two-part webinar series to learn which tech is essential for operating a profitable restaurant and how AI solutions can translate into sustainable growth for your business.

💻 Tap the link in our bio to register.

AI, reservation management, delivery platforms, and more—today’s restaurant tech landscape is crowded.

Join us April 20 and May 18 for a two-part webinar series to learn which tech is essential for operating a profitable restaurant and how AI solutions can translate into sustainable growth for your business.

💻 Tap the link in our bio to register.