Fine dining is about soft lighting, elegant plates, and impeccable service. But as Julia Savacool learned from leading scientists, it’s about something else, too: The right tunes can make or break...

Kate Sekules reflects on culinary Americana to recount the greatest success stories for the past two-and-a-half decades

Lise Funderburg gets a fried pie recipe from the Howard sisters of Jasper County, Georgia, whose ways with flaky crust and sweet or savory fillings are famous across the state

Matthew Kronsberg dishes on what rockers like Rod Stewart, Paul McCartney, and the Rolling Stones and their crews eat while on the road—and the lengths to which they’ll go to get a taste of home

My relationship with America’s favorite condiment is long and complicated—and so, for that matter, is ketchup’s culinary history.

A seafood expert offers simple, straightforward advice on how to navigate all the labels and the buzzwords.

Earlier this year, chefs Ferran Adrià and Santi Santamaría became embroiled in an explosive feud. At the heart of the fuss: a national culinary identity crisis.

Australia’s harbor city is known for its crashing waves, iconic architecture, and sun-drenched afternoons. Not surprisingly, its world-class restaurants are equally big, bold, and brash....

A cameo in the movie Sideways may have made the Hitching Post II a household name, but the real star here is the sirloin.