What’s the proper etiquette when a celebrity’s standing next to you in the fish market? When Harry Belafonte asks for half a pound of sea scallops, is it okay to protest?...

Local pheasant served with rutabaga puree, shredded kale and pickled peaches was so delicious I was loath to leave the table.

Bastide's meal was unfolding like a delicious dream. An oyster shooter—the essence of the sea—followed by a ceviche of bay scallops, laid out on the plate like an opening orchid.

(CHICAGO) - I’ve eaten a lot of terrific food in the past few days in Chicago. But the one thing I find myself dreaming about are those heart-stoppingly delicious biscuits at Table Fifty-Two.

It’s grouse season in London—and mushroom season in Paris. For people lamenting the creeping international sameness of restaurants, this is good news.

Charlie Trotter can walk on his hands. Around midnight last Saturday he suddenly flipped over and began strolling upside down through his house.

New York’s Fiamma, where Fabbio Trabocchi and his crew are now in residence, is off to a running start.

In a secret list of favorite foods, onion rings would be at the top. I love them, can't stop eating them, have never passed them up on any menu.

My fingers smell like smoke. My hair smells like smoke. My skirt and my sweater smell like smoke too.

People in Atlanta were devastated when chef Sotohiro Kosugi announced that he was moving to New York.