Gourmet’s travel editor thinks hotel décor should not be hazardous to your health.

Like a small museum with ever changing galleries, the progressive and very modern restaurant Ikarus showcases the world’s best talent, one chef at a time.

What makes a memorable memoir is the ability to tell a story and illuminate truths. Three different chefs have done just that—with recipes, to boot.

A classic sweet-and-sour eggplant dish, this works as a side dish with any gamey meat. The cinnamon here is reminiscent of Middle Eastern flavors.

On German wine shops, first-time awkwardness, and falling in love.

As part of a continuing series, the chef of Chicago’s L20, Laurent Gras, tells us everything he ate and drank over the previous 24 hours.

It may not be America’s favorite vegetable, but in this garden, eggplant makes magic.

Maybe it’s the midnight sun, but something has caused the residents of Helsinki to develop a curious fascination with very strange sandwiches. Cannibal, anyone?

Never mind the high-end places; the real British food revolution is happening in far humbler establishments.

When it’s so hot that it’s hard to think of eating, aperitif wines come into their own. A little sweet, a little bitter, with unusual herbal notes to get the brain and palate ready for food, these...