All sorts of English terms have made it into the Indian culinary lexicon. This is what's called a "chicken roast."

Pick up the basics of Catalan cuisine while staying—and cooking—in charming El Masroig.

At the biodynamic Apple Farm in California’s Anderson Valley, the emphasis is on the fresh and the straightforward

Learning to cook Mexican at a French school in the Canadian capital felt pleasantly incongruous. But there was nothing frivolous about Le Cordon Bleu.

If you book in plenty of time, you’ll be treated to everything from Parisian patisserie and sustainable seafood to Vietnamese classics.

You need know nothing of the the bamboo steamer to enroll. Come lunchtime, though, you’ll be forming sticky-rice balls between your fingers.

Scrub the hands, cinch the apron, corral the hair, and get to work. Time runs short in Sompon Nabnian’s evening master class.

This ingenious technique cooks the chicken in a purse with its own juices and a mix of spices. It slowly simmers the bird to a silky richness—an enticing side of chicken that we rarely see....

The beauty of San Miguel de Allende is distracting, but don’t be late to class at Sazón or you might miss the adobo chicken in parchment.

The combination of nutty artichokes and dried porcini mushrooms gives this voluptuous soup a woodsy depth.