For the star chef at El Bulli, false rumors take on a life of their own.

There’s a fresh new breeze blowing through restaurants in the Windy City—and it’s leaving very little in its wake.

Some of the greatest young culinary talents in France will invade the U.S. this fall—many for the very first time—to cook in a few select New York restaurants.

As part of a continuing series, Jacques Pépin—former chef to Charles de Gaulle, dean at the French Culinary Institute, renowned pétanque shark, and America’s favorite food personality...

These sweet, fermented cloves add depth to any dish—even desserts.

With an iconoclastic philosophy and serious culinary chops, Thierry Marx is a chef who likes to upset the apple cart.

Paul Liebrandt might be the best chef in New York. But can he take on the greatest salesman in America?

My relationship with America’s favorite condiment is long and complicated—and so, for that matter, is ketchup’s culinary history.

Not one to rest on his laurels, chef Ferran Adrià makes a sea change.

For the chef-owner of Phoenix’s famed Pizzeria Bianco, making pies offers a measure of control over the universe—but not so much that things get boring.