January 30, 2013 There's one honor that's long eluded Americans at the top of the culinary field: the coveted Bocuse d'Or. This year was no exception, though Team USA made a valiant effort with an Appalachian-inspired menu that included squash, ham and mushrooms.
January 30, 2013 The dish that got its start in France and gained its popularity in America is dying out in its namesake city. Ukrainian chefs say only they make the real deal and are trying to save chicken Kiev, even as urban dwellers turn to exotic foreign cuisine like pizza.
January 30, 2013 This humble cabbage relative is undergoing a renaissance. Cookbooks are full of conversion stories and recipes. Food writer T. Susan Chang shares hers: The delectable versions she now enjoys bear no resemblance to the boiled, greenish-yellow sprouts of her youth.
January 29, 2013 Serving chicken wings during the Super Bowl has become de rigueur for couch watchers on game day, thanks to the rise of sports bars' demand for cheap snacks. But now wings are so popular, they're one of the most expensive cuts of chicken you can buy.
January 29, 2013 Is eating raw meat worth risking diarrhea or worse? A recent Salmonella outbreak makes us wonder about the trend toward consuming beef that's undercooked or not cooked at all.
January 28, 2013 For this week's Sandwich Monday, we try a marvel of multiculturalism: the Reuben Egg Roll, from Hackney's Restaurant in Chicago.
January 28, 2013 Aficionados of cheeses made from the milk of mountain-grazing cows swear they really do taste better than those from cattle pastured on plains. Now, scientists are teasing out some of these subtle differences – in hopes of proving the mountain cheese tradition is worth preserving.
January 26, 2013 The current debate over the truthiness of Coca-Cola's new anti-obesity message reminded us that, more than a century ago, the company actually branded itself a maker of "medicinal tonic." Let's take a trip through Coke's early advertising history.
January 25, 2013 Across Scotland and around the world, poetry lovers gather in appreciation of 18th century bard Robert Burns. Central to the menu of all these Burns Suppers is, of course, haggis, paraded into the room on a silver platter.
January 25, 2013 Meet the new Dutch master: Tjalf Sparnaay's food paintings are so gobsmacking in their level of detail, it's hard to resist the temptation to pick one up and take a bite.