The classic French bistro side is remixed for the main course.

Who gets credit for a classic cooking technique, like a braise, chiffonade, or demi-glace? The chefs who named them.

Humans may have invented the croissant. But machines perfected it.

Resurrecting, and rethinking, the French warhorse in the age of omurice and TikTok.

We sat down to talk to the author about his newest book, Drinking French.

A new cookbook by Melissa Clark channels rustic French simplicity.

A look inside the often eccentric, sometimes survivalist, world of tinned fish collecting.

The chestnut-tinged French pastry found a new home, and a few new colors, in postwar Japan.

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

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

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

Mastering riz à l’impératrice is a rite of passage for modern pastry chefs. That doesn’t mean you can’t make it at home.

Starter Lab's retooling of the iconic French bread wasn't exactly planned.

Korean-American, Korean-French, Korean-Chinese. In 2019, Korean food flexes in many ways through the cooking of David Chang, Pierre Sang, Eunjo Park, and an army of ambitious chefs and home cooks.

Whether or not you know it as pâte à choux, this is the classic pastry you’ve been eating all along.

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.