The good life: Cooking class in Bordeaux revolves around stellar ingredients, local wine, and, if you’re lucky, dinner at the family château.

I picked up the old-fashioned bellows and crouched down to encourage the hot coals in my brazier. I was taking a tagine workshop, of all things.

This trip changed my life. Imagine being fully sated and never feeling deprived while still eating “healthy.”

Since the Venus clams found around Venice aren’t available here in the States, we substituted the recipe with cockles and think they are another good option.

Pounding the spice paste with a mortar and pestle is hard work, but that’s what brings out all the nuanced flavors.

The combination of flavors here is quintessentially Australian, inspired by far-flung sources and joined together in a unique way.

In the remote mountains of Georgia, the star ingredient of this bread called khachapuri—akin to pizza—is a firm but creamy salted cow’s-milk cheese....

Don’t be turned off because this soup is actually good for you. The secret to the silky texture of this soup is oatmeal.