Early in her culinary journey, a future cookbook editor worked through 60 French recipes of the 2003 classic cookbook. It changed the way she cooked forever. 

Using the same ingredients from the classic back-of-the-box formula, Smitten Kitchen’s Deb Perelman turns the rice crispy treat into something a lot better.

When you decide to cook Oprah’s mashed potatoes, it’s never really about the potatoes.

A Rust Belt town’s battle for survival comes down to a single change driver: refugees.

A closer look at the high-margin, much-loved dessert that underpromises and overdelivers. Time after time.    

The Hawaiian dessert may not look like much on the outside, but simplicity—and ridiculous richness—is at the heart of each butter mochi.

CSA shares always sound like a good idea in theory. In practice, they can be a complicated cocktail of pride and shame.

A bowl of Greek chicken soup is the gateway to the wide world of egg and lemon.

The Great British Bake Off is often said to embody Britain’s national identity and culture. But the history of British baking has its roots in countries and cuisines thousands of miles away.

We’ve all had paneer simmered in sweet tomato sauces and bright green spinach purees, but the key to this Indo-Chinese dish is …

Through a small miracle of science, you can add vinegar flavor to dry foods like popcorn and kale chips, in addition to all the pickles and salads.

“The thing is, the restaurants here are as good as the restaurants in Seoul.” A meal in Los Angeles Koreatown with the late, great J. Gold. 

Once "too esoteric" and obscure to sell on its own, Taiwanese food now stands proudly in the spotlight.

For a prolific Syrian restaurateur, rebuilding a business as a refugee took life-threatening risks, lots of time, and nights spent sleeping on the doorstep of a church in France.

Curry puffs, or epok epok, are fried savory pastries eaten throughout Malaysia and Singapore. They can also be a livelihood, a family tradition, and a gateway to friendship.

Just like Mastering the Art of French Cooking, Indian Cookery was published in 1961. And just as Julia Child brought authentic French cuisine to the novice home cook, Mrs. Balbir Singh did the same with the cooking traditions of Northern India. But unlike Child, Mrs. Singh was nearly forgotten by history.

If you have a bottle of kirsch, it’s probably because you bought it a long time ago and used it once. But the clear, dry cherry brandy has unexplored potential in the kitchen.

Dolester Miles winning the James Beard Award for Outstanding Pastry Chef is the culmination of a long road traveled for African-American pastry chefs.

Like sauerkraut and Indian pickle, Filipino atchara started out as a way of preserving vegetables, like green papaya, without refrigeration. Today it’s a favorite crunchy topping for pulled pork, or it can be eaten as a salad on its own.

The practice of eating dog meat is at the center of many racist stereotypes about Asians. Is it possible to reexamine both the stereotype and the practice?

American chicken salad wins a Chinese technique.