Food has long served as both sustenance and emblem for New Orleanians. And as they return home, their city—with help from some local chefs—is coming back to life through people’s appetites.

Allan Benton is the man behind some of the most flavorful ham and bacon we’ve tasted in years. Breathe deeply now, and inhale the sweet kiss of hickory.

On the occasion of Julia Child's centennial, we reprise this profile by Joe Dolce, originally published the year before Child's passing. The story is both a perfect introduction to Julia's immortal charms,...

One thing you should know about Costa Rica is that there’s nothing to do there. The other is that there’s so much to do.

Captains of industry, technological innovation, and politics all had a hand, Anne Mendelson reveals, in making sushi as American as cornflakes.

Before he vanished from sight, Austin Leslie was one of the most celebrated chefs on the New Orleans restaurant scene. John T. Edge explores the nature of fame and frying.

Vincent Schiavelli finds that one family of Sicilian bakers has brought Palermo to Brooklyn.

The shuck and jive of New Orleans oyster openers has the beauty of music. John T. Edge captures their syncopated rhythms.

"The Garlic War" arrived "over the transom" in the time-honored manner of unsolicited manuscripts. The editors recognized Annie Proulx's gifts and published the piece.

New York's stateliest hotel, the Plaza celebrates its fortieth anniversary.