Store-bought panettone is the foundation of this raisin and bread pudding. Because the bread is so eggy, it bakes into an extra-silky custard that contrasts with a generous expanse of buttery golden brown...

This unorthodox panino—you work in reverse, griddling the bread first, then layering it with prosciutto, Fontina, and arugula before baking—results in a warm, gooey flatbread with a crunchy...

The great thing about the boo-schetta is that a platter full of them not only looks eerie but also tastes delicious.

The artistic collaborators behind Villafane Studios share the secrets and inspirations behind their terrifying pumpkin sculptures, plus a slideshow of their scariest work

Movie critics, including the AP's Christy Lemire, The New Yorker's David Denby, Turner Classic Movies' Ben Mankiewicz, and Betsy Sharkey of the Los Angeles Times, name their favorite scenes that spotlight food...

The Dexterand Bourne Ultimatum actress talks about her favorite food film, her eating habits on and off the set, and how she's come to agree with Michael Pollan...

Make meatballs the main attraction at your next meal with classic and creative takes on this comfort food favorite

We're feasting on fromage with the story of a very unusual dairy cow, a cheese-tasting party primer, tips for making easy, cheesy homemade pizza, and a guide to seven standout cheese shops...

In our latest collaboration with BlogHer, we're hitting the road in search of the hot spots and hidden gems serving up winning cheeses from coast to coast

Snow cone, granita, granizada, raspao—no matter what you call it, shave ice is a ubiquitous sweet reinvented on nearly every corner of the Earth