Inspired by the French salad of frisée au lardons and the classic egg-and-bacon sandwich, the resulting ’wich reaches a higher realm. (registration required)...

Grits are often made with water, but the addition of whole milk—not to mention thick-cut bacon and fried eggs—turns a workhorse into a thoroughbred.

Stories of the most important meal of the day, whenever it is.

What do you call a breakfast Danish that’s been to charm school? A Czech kolache.

(LOS ANGELES) - Wurstküche (“sausage kitchen” in German) is the perfect bridge between an old no-frills neighborhood and a future one that doesn’t quite exist yet.

(PARIS) - Jadis (“in times past”) may seem like an odd name for a brilliant new bistro, but after a meal there, you’ll get it.

Going to an izakaya, a type of Japanese pub with tapas-like dishes, is as much about atmosphere as it is about food. Here are eight of the best in town.

(CHICAGO) - Although inconsistency was the main thing I took away from my first few meals at The Bristol, this joint is way too enjoyable to ignore, missteps be damned.

Bacon bars were only the beginning. Now chocolate makers are competing to deliver the most bizarre (and some would say most unappealing) flavor pairings.

It took 500 years to find a good Sephardic restaurant in the Spanish capital—but who’s counting?