This South American cocktail is made with Pisco, a potent brandy distilled from Muscat grapes. On its own, Pisco has an almost grappa-like intensity. A spoonful of sugar, bitters and tart lemon and lime juices, helps it go down....

Find a good-quality jerk paste, and it's like Caribbean magic—you can make a complete island meal in a flash.

Find a good-quality jerk paste, and it's like Caribbean magic—you can make a complete island meal in a flash.

What makes this simple, flavorful Brazilian dish unusual are collard greens that are finely sliced and barely cooked.

Deep in the heart of the Amazon, a visionary chef is mining the landscape for ingredients that most of us have never even seen.

With Peruvians returning home after years of eating and cooking abroad, the country’s cuisine is more cosmopolitan than ever.

Don’t think cowboy cooking sounds like a promising national cuisine? You haven’t tasted asado.

In Brazil’s Salvador da Bahia, the cooking is as sexy as the music.

From Brazil to Chile, Malbec to Tannat, and fox to werewolf, the story of wine in South America takes some seriously odd turns.

For visitors with foreign cash, Buenos Aires has never looked better.