A solo trip to Dharamsala offers spiritual rejuvenation and culinary inspiration.

Santi Santamaría, chef of the 3-starred Can Fabes, denounces Ferran Adrià’s “use of chemical substances like methylcellulose” as a “public health risk.”

Foods cooked long and slow in a traditional horno exude a fragrant blend of earth, ash, adobe, and fire—the essence of New Mexico.

Rick Moonen, chef and owner of RM Seafood in Las Vegas and author of Fish Without a Doubt, demonstrates just how easy it is to make ceviche.

Rick Moonen, chef and owner of RM Seafood in Las Vegas and author of Fish Without a Doubt, offers seven easy tips on how to tell when fish is cooked properly.

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Rick Moonen, chef and owner of RM Seafood in Las Vegas and author of Fish Without a Doubt, offers some simple secrets for grilling a whole fish.

Find out why chef Iacopo Falai thinks these sugar-dusted, jam-filled pastries are the bomb.

The world is full of rowdy events sponsored by food companies. But the D’Artagnan Duckathlon is a little different. Here were some of the highlights.

Master baker Jim Lahey, of Sullivan Street Bakery in New York City, introduces filone, a classic Italian bread.

Top chefs shed light on the mysterious rules of plating.