In and around Montreal, the great outdoors plays a major role in inspiring the unique local flavor.

Don’t knock it ’til you’ve tried it: This unorthodox preparation gives cucumbers a great texture and a wonderfully intense flavor.

Before the age of celebrity chefs, there were chef-celebrities. What creations did Humphrey Bogart and Charlton Heston dream up?

Just in time for the holidays comes a little book that shows you how to cook simply—but with bravado.

Lois Hargens been cooking pheasant for over 50 years, and like her mother before her, she has been guided by one unspoken but overwhelming challenge.

Whether they're aspiring chefs or just amateur gourmets, kids will love this selection of hands-on cooking gear.

Each type of alcohol contributes its own complex balance of acidity, sweetness, and savoriness to a dish, and it lends aroma as well.

Tripe—the inner lining of a cow’s stomach—can be an intimidating ingredient for the home cook, but Andrew Carmellini, chef and author of Urban Italian, shares some simple tips for preparing it....

Our executive food editor rediscovers the joys of fresh pesto and shares how she makes it her own.

If you’ve got the guts to trust your taste buds, you don’t have to spend a Jackson to find a wine you’ll enjoy.