Gourmet’s cooks learn the art of restraint and other lessons of the Japanese kitchen.

For Belgium’s second city, cooking and couture—we don’t mean diamonds—are the town’s best friends.

My dad was fresh out of grad school with a degree in biochemistry when he found himself up to his elbows in white powder. It was 1952, and he had joined a team of scientists at International Minerals & Chemicals (IMC) charged with manufacturing...

This pasta dish—its savor equal to its ease of preparation—is from Il Melograno, a charming family-run hotel in the Apulian village of Monopoli, Italy.

About four hundred thirty-five years after the discovery of America, the Viennese began to accept the fact by allowing a few well-chosen Americanisms to slip into their language.

Hit the jack pot of all things good—the Jack Pot Beans, a product of Hitching Post Foods, Inc., Savannah, Georgia. These beans are the big, mealy limas, cooked Southern style with brown sugar.

At some point in a series of articles on French sauces, it seems to me almost essential to stress the important role played by butter.

Lovers of good eating call French sauces the gift that la cuisine française has given the world.

Ready for the trout season? Get your appetite in trim. But you haven't got him, remember, until he's flapping in the creel.