The green rolling hills of West Virginia may not scream ’Italian,’ but the region’s sausage sandwiches and pepperoni rolls say it loud and clear.

The first Fair Trade dish on a Paris restaurant menu has just debuted at L'Obelisque, one of the restaurants at the luxurious Hotel de Crillon.

Bad news for those of you who have ever wondered if meat labeled "organic" on a menu really is.

Shochu has been enshrined at EN Japanese Brasserie, in the Village, a local hangout that's high style to the max.

Four years after the mad-cow scare that saw les abats banished from menus, the French are going head over heels for them.

Having just taken over the Jules Verne restaurant in the Eiffel Tower, the sky’s no longer the limit for gastronaut Alain Ducasse.

Chef George Calombaris turns the tables with The Press Club, a large, upmarket place on the site of Melbourne’s old Herald and Weekly Times building.

The heavy spices of western Chinese cooking can conceal a multitude of sins: namely, raw ingredients that are themselves rather tasteless.

The French restaurant world is in an uproar over the recent decision to apply France’s 35-hour workweek to the restaurant trade.

As Anthony Bourdain rightly observes in his introduction to Martin Picard’s new book, Au Pied de Cochon: The Album, Picard is an original, one of those “few, bold adventurers” who actually transcends hype and faddism....