Like the citizens of this frites-mad city, we have our own favorite stand.

Portland’s bustling street-food scene may soon be rivaling Singapore’s in terms of quality, scope, popular appeal, and value for money.

You can get almost everything—falafel hoagies, Jamaican goat, pork belly with medicinal herbs (and even an assist from Hello Kitty Land)—without a lot of hype.

(Venice, CA) - Abbot Kinney’s latest lightning-fast opening—the work of a talented team of young Portland transplants—is built for the long haul.

It started as a story about watching people cook, but it turned into a study in mentors and protégés.

In her blog, The Wednesday Chef, cookbook editor, food writer, and home cook Luisa Weiss bakes, fries, and roasts her way through recipes clipped from The New York Times and The Los Angeles...

This Dale DeGroff original recipe shows off bourbon’s charms beautifully.

Executive editor John “Doc” Willoughby shows you how to make this cake from our new cookbook, Gourmet Today.

Violet-scented cocktails such as The Aviation, once fairly common, almost disappeared 50 years ago. Newly available violet liqueurs are helping to bring them back.

The heads and shells really make this dish, giving it the deep, nutty flavor you can get only from toasted shrimp shells.