A blood-splashed culinary school binder recalls the timelessness of French culinary pedagogy and the bold awfulness of ’80s restaurant food. On November …

At Ray’s Candy Store, late-night snacks are served with a sense of humor and a lot of love. Alphabet City in lower …

In a new memoir, Alice Waters recalls the heady years leading up to the opening of Chez Panisse. Chef and activist Alice …

We had to find out: How did Vilailuck Teigen get one of the greatest food-related nicknames out there? Vilailuck Teigen is one …

Stored in fancy vases. Cooked with care and finesse. Served in the Titanic’s first-class cabin. There were days when celery was not just …

Books call for a simple combination of eggs, cured pork, and grated cheese. It’s not that simple. Some years ago, I was …

For the manuscript cookbook, a writing tradition dating back to the 19th century, the clues to a past life are in the …

In Beulah, Michigan, there’s a peerless cherry pie waiting for you with a smile. State highway M-31 runs along the western edge …

Sicily is spectacularly beautiful, a little rough around the edges, and always an adventure when seeking out dinner. I just returned from …

Bite by bite, chef and writer Jenny Gao is changing the way Chinese diners think about Sichuan food, peppers, and chiles. Every …

I got hot sauce in my bag—and my pantry, my fridge, my pockets, my sock drawer, my blood. Swag. Down in the …

Stocking your kitchen with dried peppers and pepper sauces is a pretty good idea. But where to start? Most recipes, the savory …

Roaming the steeply banked hills of Kerala, a writer comes to terms with her aversion to black pepper. It certainly wasn’t the …

How a chef, cookbook author, and recovering medieval-history scholar became obsessed with the world of Carolina Reapers, Trinidad Scorpions, and the deadliest …

In the ’90s, 25 million Americans had bread machines. Today, they’re starting to come back. Back before at-home sous vide machines and …

Why is one of the simplest French dishes also one of the hardest to nail down? One recent weeknight, I cooked something …

Explore the red, orange, yellow, and green world of knobby, misshapen heirloom tomatoes. They're delicious—trust us.

Why have imitation meats fallen so thoroughly and unfairly out of favor with modern vegetarians? Late one evening recently, I found myself …

If your childhood lunchtime routine isn’t broken, then why should you fix it? At age seven, when I started at my new …

Everybody with a kitchen has a decent knife, a cutting board or two, and some mixing bowls. In our column Surprisingly Useful, …

“Rotten” might be a fair descriptor. “August garbage pile” is not too far off either. But pungent and flavor-packed fermented shrimp paste, used …