A seemingly undercooked piece of meat brings up issues of cross-cultural understanding and culinary authenticity.

This magnificent cold layered terrine, which requires almost no cooking, was inspired by Nagyvásárcsarnok, Budapest’ s largest indoor market hall.

Russian borscht went upscale in the Borscht Horseradish Terrine. Here, the leftovers are transformed into a soup that stays true to the ingredient’s central European vibe....

These chops get their zest from a pan gravy based on an easy “gherkin broth” (made by puréeing them with some store-bought chicken broth).

Ireland needs more restaurants like Campagne to fulfill its promise as a gastronomic destination, but Campagne is a step in the right direction.

This new restaurant has the makings to be a classic: It hits that sweet spot between comfort food and more ambitious dishes.

These little stacks of toasted and buttered bread, foie gras terrine, and Sauternes gel will make you swoon and sigh.

Best-selling French author Sophie Dudemaine brought the master’s recipes into the home kitchen—and she’s only begun to conquer the U.S.

Some of Beijing’s most interesting modern Asian food is being cooked not by a Shanghai or Hong Kong player, but a New Orleans-born New Yorker.