PM & Vänner is serving a delicacy with a very precise pedigree, Lisa Abend reports

The legendary Spanish chef talks about his restaurants, his charitable organization, and how Harvard, mayonnaise, and the future of food all intertwine

Take a visual tour of the culinary creations that have become synonymous with some of the world's top toques—recipes included.

It’s customary to give paper for a first anniversary, so Gourmet Live’s Kendra Vizcaino was inspired to examine the role paper has played in food history

As part of a continuing series, José Andrés—who brought you cotton candy foie gras but won’t turn down an in-flight breakfast—tells us everything he consumed over the...

For the star chef at El Bulli, false rumors take on a life of their own.

A 35-course El Bulli tasting menu inspires a groundbreaking musical work.

This week’s roundup includes a terrific new menu at a Boston-area standby, Anne Quatrano’s latest venture in Atlanta, and a great spot to drink away your sorrows when you can’t get a...

(SPAIN) - Since late spring, there’s been an added attraction: The hotel bar has been renamed Raspa & Wine, outfitted with new furnishings, and given an irresistible new menu of, as we say in the States, “little plates.”...

These sweet, fermented cloves add depth to any dish—even desserts.