Sick of dishing out heat-and-eat meals, a group of Army Special Forces cooks enlists the help of a civilian chef.

You can spend a fortune on gorgeous little pots of preserves, but let’s face it, nothing beats homemade.

Some of the greatest young culinary talents in France will invade the U.S. this fall—many for the very first time—to cook in a few select New York restaurants.

When you need a break from Wimbledon, check out these great watering holes.

Successive waves of Italian immigration beginning a century and a half ago have blessed New Yorkers with the country’s best collection of Italian markets.

Roast chicken is usually demure, but in the Blackstone Valley north of Providence, Rhode Island it’s outlandish.

Inspired by her mother’s dinner parties, an endless extended family, and her own taste for chaos, one ambitious cook is happiest when she’s feeding a crowd.

With temperatures inching north, now is the time to ditch dark stouts and reach for a refreshing saison. Brewed in winter to be drunk in summer (originally by seasonal workers in the French-speaking part of...

A local invention, the redundantly named water ice is a cross between a Slurpee and sorbet, with an influence of Italian ice.

Times may be tough, but that doesn’t mean you have to resort to off-brand booze. Here are eight fantastic bottles that will keep you in, er, fine spirits.