These days, the famed English garden is going beyond the merely ornamental. Raphael Kadushin showcases five culinary gardens in England’s countryside, where top-notch dining and lodging are...

Sugar’s gotten a dirty rap lately—but then again, so have sugar substitutes. What’s a sweets lover to do? Julia Savacool investigates.

Will insects and manufactured meat be on our menus in 40 years? Robert Sietsema asked scientists, chefs, and other experts about the future of food

Long before we reach the table or kitchen, where food can be tasted, visual and olfactory cues have established our expectations and sharpened our desires. But as a team of Carnegie Mellon researchers...

The perfect affair has to be accompanied by the perfect cuisine. Above all, it must be crowned by the perfect cake. This is pressure. And maybe it's that pressure that can lead couples to make some truly...

Kemp Minifie’s delicious tips and time-savers will delight the whole family, cook(s) included

Kelly Senyei shares the scoop on the Oscar-nominated star’s off-screen life, including family meals and her work with Mario Batali

Matthew Kronsberg dishes on what rockers like Rod Stewart, Paul McCartney, and the Rolling Stones and their crews eat while on the road—and the lengths to which they’ll go to get a taste of home

My Empire of Dirt author Manny Howard takes the locavore trend to his own backyard and begins a Stunt Foodways movement that’s all about “cooking crazy with conviction”

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