California Michelin Guide 2022: What is a Michelin star?

From left, sous chef Gio Sarmiento, sous chef Eddie Torres, and chef de partie Tim Katz prepare for dinner service at The Kitchen on June 5, 2019. The restaurant is one of two Michelin Star-rated restaurants in Sacramento.

From left, sous chef Gio Sarmiento, sous chef Eddie Torres, and chef de partie Tim Katz prepare for dinner service at The Kitchen on June 5, 2019. The restaurant is one of two Michelin Star-rated restaurants in Sacramento.

The annual Michelin Guide was released for California’s 2022 selection on Monday night, highlighting the top restaurants in the state “offering outstanding cooking.”

This year, the travel guide recognizes 599 California restaurants. Of those, 89 were given the coveted award: a star. Only seven of these restaurants received three stars, 12 two stars and 70 one star. There were 18 new additions to the star list in 2022. An additional 141 were recognized as Bib Gourmands for their “good food at a moderate price.”

There is no limit on the number of stars that are awarded annually.

Michelin also recommends an additional 369 restaurants across the state.

Restaurants are criticized by a collective of anonymous Michelin inspectors who dine at a restaurant until they meet a consensus to award an establishment of a star or not, according to the Michelin website.

Inspectors consider the following criteria: product quality; mastery of flavors and cooking techniques; the personality of the chef represented in the dining experience; harmony of flavors; consistency between inspectors’ visits.

A restaurant’s reputation in the culinary world can change drastically after receiving a star — or three. Here is a break down of what each star means and additional symbols you might see on this year’s Michelin guide:

One-star

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Quick and Easy Chicken Soup

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he encouraged his customers to cook by sending them recipes every week through his newsletter. We’re happy to have him back creating some special dishes just for WW readers.

Before climate change brought us more sunny days than we ever thought possible, soup season could last all year in the Pacific Northwest. And while a hot bowl of chicken soup definitely makes cold, wet conditions are more tolerable, it tastes just as good when the skies are blue, especially if one of the three viruses of the tripledemic has paid a call. Sick or not, you can whip up this quick chicken soup in about an hour, and it beats anything from a can or box.

A couple of things about soup. Cut the vegetables and chicken into small pieces. Nobody wants to fish huge chunks out of their bowl. While you could just add them to the pot, cooking the aromatic vegetables in olive oil first is a good step for any soup. It coaxes out more flavor. Both the optional but highly recommended soy sauce and msg add umami, the savory quality that makes things taste better. Every kitchen should have a shaker of msg handy. All the adverse health claims about it have been debunked, and they originate from

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Richard Blais shares how to cook on a budget using canned soups

Richard Blais says cooking with canned soup is the perfect way to explore new recipes and cultures with your family.  (Photos: Getty)

Richard Blais says cooking with canned soup is the perfect way to explore new recipes and cultures with your family. (Photos: Getty)

With record-breaking inflation and talk of a future recession dominating headlines, it’s not uncommon for families to be on the hunt for ways to save a bit of money on their monthly grocery bills. Enter canned soup, an ingredient Top Chefs alum Richard Blais says is a perfect way to streamline dinnertime “for a reasonable price per person.”

“I don’t have any recession tips except that we’re all in the same situation together,” Blais tells Yahoo Life. “I just came back from overseas and it’s a global thing. [With canned soup]you can cook restaurant-quality meals at home and you can do it within a budget.”

Canned soups are for more than casseroles

“I put some cream of chicken soup in some mulligatawny soup last night and it was amazing,” says Blais. “I made a French onion soup quesadilla the other day. I made beans on toast and used tomato soup in the beans, so using the soup as a shortcut to get you restaurant-quality meals has been a lot of fun.”

Blais spoke with Yahoo Life as part of his recent partnership with Campbell’s, where he’s sharing canned soup-based recipes through the Yes Chef campaign. From a cauliflower curry with cream of celery soup to rigatoni alla vodka made with classic condensed tomato soup, Blais says coming up with each recipe in the campaign was a great time

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