We scoured the globe to discover 10 museums worth a visit, if only to eat a meal

This recipe was originally published as part of the Signature Dishes feature and slideshow.

This is perfect to serve with some quinoa or wild rice as a main to a non-meat eater, or as a side with some roast chicken for the carnivorous. It's also good served warm the following day with a little grilled tofu...

I adore the kick that wasabi gives to anything in its path. Get it in powder form and add slowly to dressings or mayonnaise, or if anyone you know goes to Japan, get them to bring you back the toxic green stuff in a tube....

This tapioca could also be a pudding, not a breakfast, just don't serve it with dog food–like tinned jam. Try a lovely homemade compote instead.

More than one billion of the world's population cannot count on safe water for drinking and cooking. But new technologies are helping to bring fresh sips to the mouths of millions, Katherine Harmon reports...

Gourmet Live's Esther Sung chats with the National Museum of American History's Paula Johnson and Rayna Green, who take us behind the scenes of the beloved French Chef's kitchen exhibit and preview a major new American...

A culinary tour of South Americas largest country, region by region

All eyes will be on Brazil as host of the 2014 World Cup and 2016 Summer Olympics. While sports are catapulting the nation onto the global stage, we're pondering Brazil's culinary impact on American soil...

Pumpkin artists Ray Villafane and Andy Bergholtz have carved intricate gourds for everyone from the president to supermodel Heidi Klum. Here's a look at some of their creations...