A look inside a design book devoted to more than a century of the exquisite everyday artifacts that have told us what's for dinner
As chefs around the world try to emerge from Europe's shadow and champion local flavors, Chile is offering one model of what that revolution might look like
Could Santiago be to the Southern Hemisphere what the Basque Country is to the North? Yes—if the city's young chefs succeed.
In "Identical Lunch," artist Alison Knowles invites visitors to eat with her at the MoMA. But who, really, is the artist?
A writer visits Santiago and enters a world of cigarette smoke, g-strings, garter belts, and cappuccinos
Earth-eating has always had its devotees, but only a handful. So what accounts for chefs' newfound love of literal terroir?
A new cookbook from the venerable Ten Speed Press might actually be able to transform stoners into home cooks
A writer gathers New York chefs for a gender-bending taste test to debunk bizarre restaurant-industry stereotypes
A grandmother's old-school cure-all staves off sniffles, but ranges in taste from strong to foul—and that's sort of the point
Rene Redzepi's Noma topped elBulli on a recent list of the world's best restaurants. His cookbook is world-class too.
Bigelow's is hidden between Long Island car dealerships, but it gives fried clams white-tablecloth treatment
Since the '80s, edible flowers have dwindled away to garnishes. But they're good for more than just looking pretty.
The edible flower trend is due for a comeback—so try this recipe for cucumbers with marigolds
In the early 1900s, a Viennese feminist designed the Frankfurt Kitchen—and revolutionized how the world cooks
Angostura bitters weren't invented to flavor cocktails. Why use them only in drinks when they can lend baked goods spice and complexity?
Why do diehards trek to Brooklyn to eat one of the funkiest organ meats of them all? Hint: it's not about the taste.
Steven Spielberg and Peter Jackson are turning 'Tintin' into a movie, plus two other comics will head to the screen
The 1800s gave rise to both an empire and the Victoria Sandwich. But even if regimes crumble, recipes last forever.
Also called a Victoria Sponge, this English cake is layered with jam and often served at teatime. Many cooks still follow the original recipe.
In the works of romance novelist Barbara Cartland, recipes rub up against chaste virgins and frisky aristocrats.
