The Wall Street Journal
At this sugar shack in rural Quebec, maple syrup brings a certain je ne sais quoi to every rustic, riotous meal.
Food & Wine Magazine
At Vic’s in New York City, chef Hillary Sterling cooks a joyful Passover feast.
When it comes to desserts, Jon Snyder’s gelato takes the cake.
The New York Times
A Haitian summer in a city of endless winters at Montreal’s Bar Agrikol.
In the Galilee, bIblIcal roots, rIch agrIcultural herItage, and MedIterranean flavors give rIse to Israel’s most soulful cuIsIne.
The Wall Street Journal
A trip to Copenhagen yields something even better than a table at the world’s best restaurant: Christmas dinner at home with chef René Redzepi.
Local ingredients, global influences at Dok in Tel Aviv
The 100 Most Jewish Foods
In Japan, a fifth-generation knife making family crafts chef-quality pastry blades for bakers.
The Japanese may have hit upon the ultimate holiday menu: fried chicken and strawberry shortcake, with Champagne, of course. What a way to start the new year.
Boston cream pie is actually a cake, with an extravagant cream filling and a slathering of chocolate frosting.
Do as pastry chefs do, and keep a stash of your favorite cookies, cakes and other sweet treats in the freezer, ready to bake.
Poppy seeds lend a rich, mysterious flavor to sweet and savory foods.
New takes on the classic salad feature tweaks way more intriguing than grilled chicken.
Want a foolproof long summer weekend in the French-Canadian metropolis? Pack this don’t-waste-a-minute guide to Montreal.
The origins of the world’s most popular custard dessert.
A grandfather devises the perfect open-face sandwich.
How the Israeli chef Erez Komarovsky helped create a food without borders
Why I’m getting serious about absorbing my mom’s cooking lessons.
A Latvian homecoming reveals how a family’s culinary traditions endure.
Refreshing, cartoonishly large, crazy good. The sandia loca is the Latin Black Tap milkshake.
An heirloom almond from Sicily brings on the flavor.
Jacques Torres angles for striped bass
The Boston Globe
Flaming drinks, pupu platters, and a side of bread: How Chinese restaurants came to embrace tiki kitsch.
A French chef makes fruit preserves a cult favorite.
Classically plain Jane, the gâteau Basque continues to pop up at some of the more interesting restaurants and bakeries.
The dessert course may be Mexico’s most overlooked, but not for long.
Tradition and innovation converge in France’s festive bûche de Noël.
Destined for doughnuts.
News you can eat.
Tasty treats that tempt the eye at Henrietta Red in Nashville
Doughnuts go gastro.
A visit with Chitra Agrawal.
What it was like to grow up around a professional cook.
If you turn your nose up at anything under 70% cacao, get over yourself. Milk chocolate is smooth, mellow, easy to love and blissfully free of sanctimony.
Every Day with Rachael Ray
Rach and her friends show you how to Plan a potluck inspired by the Internet’s hottest hashtag.
Creamy and crunchy, sweet and tart, the deftly composed coppetta is what you might get if the sundae went to art school in Italy.
In New England, baked beans are an enduring tradition.
The 105-year-old business you’ve never heard of literally shapes your diet.
A viral kitchen appliance is changing the way we cook.
This Thanksgiving, trade homespun sweets for something more haute. Welcome to the baroque era of pie.
Baker Uri Scheft reveals the sought-after recipe for his Nutella-swirled take on the beloved sweet bread.
Inside the kooky world of Roni-Sue’s Chocolates.
This Italian farmed caviar reigns supreme.
Mark Isreal’s Doughnut Plant has a posse.
Inspired by an Australian baking book from the ’80s, Simple Cakes gets creative with occasions.
Co-author of books with Suzanne Goin and Jessica Koslow has written a book on cooking for newlyweds.
Skip the expensive flight and head to Montreal, which is the perfect place to spend a long weekend with your beloved—particularly in the summertime.
In California, they dream of breakfast.
Channel Caribbean snacking culture with patties, fritters, dips, and more.
The prominence Mr. Recipe sought with home shoppers, he found in professional kitchens in and around New York City.
The Berkshires are home to some of the country’s best loaves.
How a little nostalgic whimsy turned into big business for Peanut Butter & Co.
All-day baked goods get a refresher.
Alternative flours elevate the craft of pasta making.
The ‘Modernist Bread’ maestro Francisco Migoya dishes on favorite tools, frozen food and the pleasure of a good gin and tonic
From chips to deviled eggs, retro snacks are back.
Choose-your-own spirit drinks give cocktails back to the people.
When it comes to America’s most Jewish food cities, the rivalry is real.
Once decadent and gluttonous, the tasting menu has taken on a chiller, more manageable vibe in the past few years—which makes tackling one far more fun, and far less scary.