In the hardscrabble landscape of Spain’s Extremadura region, food nourishes the soul like a homegrown religion.

(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.

With so many new books dedicated to the morning meal, why pick one from the past? Because this classic has recipes we can’t live without.

(NEW ORLEANS) - With the recent opening of Cochon Butcher, Donald Link and Stephen Stryjewski show that their love of charcuterie doesn’t stop with southern Louisiana’s Cajun traditions.

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

Bell peppers and cumin add sweetness and spice to this tangy tomato soup, but it’s the pimentón that really pulls all the flavors together.

This two-in-one indulgence has the irresistible makings of a Cuban sandwich, including Swiss cheese, pickles, and sliced meats—but it’s also dipped in egg batter and fried like a Monte...

One of our food editors explains how one indispensable ingredient pulled this multilayered dish together.

At this competition known as the “Olympics of cooking,” chefs risk it all to win top honors.