In Tokyo, these savory skewers are made with Japanese leeks, called negi, which are thinner and more tender than Western leeks. We’ve substituted scallions, since they have a similar sweetness and are more readily available here....

Twenty years ago, Lexington was all about fried chicken and bourbon. Then Toyota came to town.

With his unique combination of Japanese restraint and Aussie brashness, says Geraldine Brooks, Tetsuya Wakuda has given Australian cooking a new prominence in the world.

Captains of industry, technological innovation, and politics all had a hand, Anne Mendelson reveals, in making sushi as American as cornflakes.

François Kwaku-Dongo hails from the Ivory Coast, but his food, says Robert Sietsema, speaks of Japan, Italy, and beyond.

Don't limit green tea ice cream to Japanese-themed meals; it makes a trendy ending to almost any seafood dinner.

In Japan, Roy Blount Jr. finds that linguistics and food cross paths in curious ways. Taco (translation: octopus) anyone?

Gourmet’s cooks learn the art of restraint and other lessons of the Japanese kitchen.

Angel foods, the real heavenly kind, snowy white, soft as down, tall and lithesome, are going places by mail.