There are roughly 90 Michelin judges around the world

Michelin judges act as anonymous restaurant inspectors

Go behind the scenes with Gwendal Poullennec, international director of The Michelin Guide and the man who oversees all those anonymous inspectors. This short video dives into who the inspectors are, the training process, and what they look for in a meal.

The Michelin Guide, explained

Every year, Michelin—a tire company—transforms the culinary world through its prestigious Michelin Stars. Starting in 1900 as a guide to boost road travel, Michelin evolved into the global authority on fine dining. Today, anonymous inspectors assess restaurants across 30 countries, awarding one to three stars for quality, consistency, and creativity.

The Michelin Guide is the gold standard in fine dining

Michelin may be chiefly concerned with tires, but it's also known for its restaurant rating system, commonly referred to as “Michelin Stars.” The guide awards restaurants between one and three stars to designate varying levels of excellence in cuisine.

Thoughts from an anonymous Michelin inspector

An anonymous Michelin inspector answers the most common questions about their job and explains how reviewing and awarding stars works. Covering everything from how they decide what to order to advice for young chefs, get a peek into the details of one of the most influential restaurant reviewing jobs.

Michelin awards stars (along with other distinctions)

Stars are the most prestigious of Michelin’s ratings and are often—but not exclusively—awarded to high-end, expensive restaurants. In addition to the Guide's famous stars, restaurants are also recognized for "Comfort and Quality," which includes a five-point scale.

The three-star system arrived in 1931

In the 1920s, the Michelin brothers employed anonymous inspectors to review restaurants in their guides. Inspired by other popular European guidebooks, they added the Michelin Star in 1926 to mark the best restaurants in France. In 1931, it was expanded to the current system of up to three stars.

Why diners and chefs are ditching the Michelin Guide

The Michelin Guide's influence appears to be waning, indicating a shift in the perception of fine dining in contemporary culture. Trends show that diners today prefer getting recommendations from more informal networks, especially after lackluster experiences at Michelin-rated restaurants. Some chefs claim the star ratings don’t significantly influence their business, and others reject the pressure of obtaining a Michelin star altogether. Read more about the shift in this article.

Michelin stars aren't permanent

Michelin stars must be maintained year-to-year. Restaurants have lost their stars for a variety of reasons, including chef changes and inconsistent quality.

Chefs face intense pressure to maintain Michelin stars

Explore the pressure pursuing a star puts on chefs—sometimes at the expense of their mental health, and social media's impact on the culinary landscape. A conversation with Nick Kokonas, co-owner of the three-starred Alinea in Chicago, gets into the ways Michelin's rankings affect business.

Affluence largely influences where Michelin stars are awarded

Countries with high GDP are the most highly decorated with Michelin stars. As this 2024 in-depth statistical analysis notes, though, that appears to be changing, with the Guide beginning to recognize other areas of the globe.

Some chefs relinquish their Michelin stars

Five years after Marco Pierre White became the youngest chef to ever achieve a three-star rating, he also became the first chef to “return” his stars and retire. Since then, multiple chefs have followed in his footsteps and requested to be removed from the judging process.

Brothers André and Édouard Michelin invented the Michelin Guide to boost sales of their tires.

The Michelin Guide was intended to increase demand for tires

The first Michelin Guide was released in 1900 to increase demand for Michelin's tires by encouraging recreational travel. The guides included road maps and recommendations for mechanics, hotels, and restaurants. Nearly 35,000 copies of the first guide were distributed—at a time when there were fewer than 3,000 cars in France.

Michelin stars don't guarantee financial success

A Michelin star generally increases customer traffic for a restaurant. Still, prestige does not guarantee improved finances. According to a 2017 report, half the European restaurants with more than one star weren’t making a profit. However, losing a star can also be devastating.

How Michelin-starred chefs cook steak

Earning a Michelin star is no easy feat; neither is cooking a steak. This tutorial, featuring three Michelin-starred chefs, shows how the pros tackle the subtle art, walking even the most kitchen-averse eaters through the best ways to cook a great cut.

In 2008, one writer demonstrated the fickle nature of wine reviews

Robin Goldstein submitted a fake restaurant to the well-respected Wine Spectator for a competition. He created a website for the fake Milan-based business, complete with a menu of wines the magazine itself had disparaged. That didn't stop Wine Spectator from naming Goldstein's ruse among that year's winners.

A day in the life of a Guinness World Record judge

Philip Robertson travels the world each week to see another ambitious person set a record. Here's a behind-the-scenes look at being one of Guinness World Record's adjudicators.

12th-century Chinese restaurants followed a rating system

Like a predecessor to today's Michelin stars, restaurants advertised their offerings and skill level based on the number of flags flown outside: a simple, one-dish diner had one; a sit-down restaurant with a proper menu had at least two; three flags was not used for superstitious reasons; four meant the chef had mastered a culinary style; five meant patrons could expect dishes from every region of China.

Watch experts blindly taste test Champagne and other sparkling wines

Champagne’s prestige typically comes with a high price. So is it worth it? Professional wine judge Dr. Matthew Horkey invites a Champagne expert and a producer to a blind taste test to find out. The individuals try sparkling wines from across the world and do their best to sniff out (sip out?) which is the real-deal Champagne.

The first street vendor to win a Michelin star was Singaporean chef Hawker Chan

The first street vendor to win a Michelin star was Singaporean chef Hawker Chan, whose food was uncharacteristically inexpensive for a Michelin-approved chef. After expanding, he lost the star, but was eventually awarded a Bib Gourmand Michelin Man symbol, which recognizes restaurants serving exceptional food at more accessible prices.

What it's like to be a competitive barbecue judge

Follow food writer and barbecue lover Mattie John Bamman as he tries to become a certified barbecue judge. The training is practical and subjective, involving learning the strict Kansas City Barbecue Society standards and the judges’ (literal) tastes.

The James Beard Awards invited controversy by evaluating character

When the foundation initially asked judges to start considering chefs’ personal conduct in 2018, there was little pushback. By the time the 2023 awards rolled around, that was no longer the case. A chef’s nomination was pulled due to allegations of bullying, causing several previous winners to renounce their awards.

A list of the world's best pizzerias

Italy may be pizza's ancestral home, but it's not the only place where you can get a top-notch slice. This guide, compiled by a team of anonymous judges, ranks the 50 best pizzerias in the world, Italy, the US, and more, offering a bucket list for pizza-loving completists.

Go inside the kitchen of Chicago's Ever, a Michelin Guide favorite that was featured on 'The Bear.'

The awards are selected by approximately 50 industry insiders

The judges are required to see every production in a season. The Tony Awards Administration Committee, a self-governing board, selects these nominators, who serve on staggered terms of one to three years.

Roughly 830 people are invited to anonymously vote for winners

These anonymous voters must see every show in order to weigh in with their vote, meaning a big part of being a voter is a time commitment: Every season has at least 30 unique productions to see.

See photos of McDonald's locations all across the world from the 'McAtlas.'

The Judgment of Paris was organized by Steve Spurrier

The English wine merchant organized the competition with Patricia Gallagher at his Paris wine shop. In this in-depth interview, he talks about how he got into the wine trade, how the Judgment of Paris impacted his own career and the global wine scene, and tells some of his favorite stories from the past.

Napa Valley became a player on the international stage in the mid 1970s, when judges in a blind taste test deemed its wine superior to France's.

Hear why one author thinks college rankings may be irrelevant

For more than three decades, US News & World Report has released an annual ranking of the country's best colleges. An extremely influential list that can determine application volume, funding decisions, and more, the rankings have been compiled by a secret algorithm indecipherable to many on the opposite side of the table. Author Malcolm Gladwell attempts to unpack the calculation, ultimately raising the question: How relevant is the list?

The James Beard Awards consider character as well as cuisine

In 2018, the foundation announced several changes to the nomination and judging process. One of them was the directive to consider nominees’ behavior, which came after several prominent previous winners were accused of sexual harassment.

The duties and importance of Grammy expert panels have shifted over the years

The anonymous expert panels were first introduced into the Grammys voting process in the '90s to counteract claims that the awards weren't "with it" anymore—basically, that they were biased toward more traditional music acts. Of course, that was also the argument for disbanding some of them in 2022: Many people thought the panels were introducing their own bias into the nominations. Now, they exist mainly to ensure genre nominations are correctly categorized. (Some users may experience a paywall.)

Listen to the methods and strategy of the secretive S&P 500 selection committee

Stocks are added to the S&P 500 by a secret selection committee that meets regularly to assess which companies can remain in the index, which companies need to be added, and which companies no longer meet the criteria. The members of the committee used to be public, but S&P Global decided to keep its members confidential after companies sent packages, letters, and gifts to try to make it into the index.

Strict rules dictate the making of Champagne

Some regulations, such as geographical area and grape varieties, are fairly well known. But to be true Champagne, winemakers must follow guidelines for all sorts of finicky things, including pruning, press yield (how much juice is extracted from the grapes), alcohol content, vineyard management, and aging, among others.

Craig Claiborne invented the modern food critic

The New York Times critic began his column "Directory to Dining" in 1962. While there had been restaurant reviews before then, Claiborne's ethical standards and appreciation for a variety of cuisines established a new kind of food critic and, in the process, a new kind of eater. (Some readers may experience a paywall.)

In 2021, the James Beard Awards began focusing on 'equity and sustainability'

Following accusations that the awards’ judges and winners were overwhelmingly white and male, the foundation conducted a 2021 audit focused on “equity and sustainability”; subsequent awards have been notably more diverse.

How to dine like they do in 'The Bear'

One of the most exciting aspects of FX's hit show "The Bear" is how it highlights real Chicago restaurants and businesses. This guide to some of the restaurants visited by the show’s characters (and a few that aren’t) includes the real Michelin inspectors’ notes on each spot.

The Nobel Prize remains science's top honor despite limits and inequities

Each October, a few scientists gain global fame when told they’ve won a Nobel Prize—a century-old award founded by Alfred Nobel to recognize major achievements. While the prizes boost attention and prestige for winners, they exclude many deserving scientists due to rigid rules.

France's first restaurant guide, 'Almanach des Gourmands,' helped spread the restaurant concept across Europe and the US.

One food writer ranks the best barbecue in Texas every 4 years

Barbecue is so big in Texas that Texas Monthly, one of the state's premier magazines, has its own barbecue editor. That man, Daniel Vaughn, is responsible for ranking the top 50 barbecue restaurants every four years. This short documentary profiles three of them, and shows what Vaughn considers when he's making his picks.

Thousands of chefs, writers, and broadcasters have won James Beard Awards

The annual awards recognize excellence in food, both in its creation and criticism. Notable past winners include Nina Compton, Ina Garten, and Grant Achatz

Compare how justice ministries and courts are structured around the world

The Federal Judicial Center's "Judiciaries Worldwide" series provides clear and accessible comparisons of how various countries organize their justice ministries, prosecutors, courts, and judicial councils—emphasizing global models of independence, oversight, and institutional structure.

An interview with Colombia's first Michelin chef

Chef Juan Manuel Barrientos is the first Colombian chef to earn a Michelin star. He talks about opening El Cielo, his modern Latin American restaurant with locations in Washington, DC; Miami; and Bogotá. Barrientos also shares his philosophy regarding food and how the Michelin rating affected his work.

The Oscars of food

Every year, the James Beard Awards spotlight the best in food, media, and hospitality—often called the “Oscars of the food world.” But behind the prestige is the story of James Beard himself: a failed actor turned culinary icon.

Critics believe Grammy expert panels primarily benefit legacy artists

When the expert review panels for the Big Four awards were disbanded, it was with the hope that the decision would lead to a broader range of nominees and winners. But, in practice, it's not clear that it's playing out that way.

The James Beard Awards are sometimes called the Oscars of food because they spotlight the best of the industry.

A lot of what consultants do all day is intentionally kept a secret

Consulting firms also often keep their clients private to maximize the sectors they’re able to secure contracts for and avoid any perceived conflicts of interest.

There are about 1,300 active grandmasters worldwide today

The title of grandmaster, established by FIDE in 1950, is the highest honor in chess. As of 2025, roughly 2,000 players have achieved the permanent title—an elite group representing less than one percent of the world’s competitive chess players. Around 1,300 are active today.

Critics argue social media made 'foodie' culture increasingly superficial

For 40 years, being a "foodie" meant possessing knowledge and expertise about ingredients, restaurants, and flavors. Now, the author argues, being a foodie has more to do with documenting aesthetically pleasing meals than critical consumption. She argues for increased attention toward the complex systems that bring food to our tables.

How Eurovision selects its winners

Competing acts are judged by a combination of music industry professionals, peers, and viewers, creating a suspenseful on-air tally to reveal the contest's ultimate winner.