How Claudia Fleming's chocolate caramel tart-and the book that immortalized it-changed pastry forever.

How Eastern European baking tradition collided with a very American ingredient.

Put it on a sandwich, stir it into pasta, eat it with a sleeve of saltines.

In an era of beef cynicism, every plant has jerky potential.

The case for topping your toast with 'nduja and anchovies.

Pipe your puffs with chicken liver mousse and baba ganoush.

The classic mother sauce gets the croquette treatment.

A frozen food store with more than 900 locations is changing the way the French soiree.

How tiny toasts and cucumber cups took over cocktail parties.

The bitter chicory is beloved, despised, and, most of all, misunderstood.

Who needs fine china when you can eat calamari from a clog?

Gratins are a low-maintenance, high-payoff way to potato.

Gather ’round, the great American melting cheese has a story to tell.

In Alaska, where salmon fishing is a way of life, roe is an everyday luxury.

Chances are, you already have everything you need to make this "pie."

Do not accept those prepackaged, pre-crumbled impersonators.

Every home cook needs a finishing sugar.

From Letterman and Julia to Leno and Emeril, late-night cooking segments have always been utter chaos.

Salty, crunchy sea beans are washing up on shores—and menus—from Alaska to Italy.

The classic ’90s cocktail party snack is back, with some edge.

A new creative lab wants to prime your palate for the flavors of the future by rejecting the food of the present.