When Robert Linxe, founder of La Maison du Chocolat in Paris, came to town recently, he showed us how he makes our favorite chocolate truffles.

Waiting for the ice to melt in the land of the midnight sun.

The flavor of this rich chocolate cake is terrific the day it’s baked but becomes even deeper over time.

Anne Mendelson wonders why food writers are talking naughty.

The secret to these macaroons’ texture is the Italian meringue, composed of egg whites and a boiling sugar syrup.

Alfredo Ayala, who has gone from San Juan to Robuchon and back, takes us on an insider’s tour of Puerto Rico.

From the big top to high society, cotton candy is the stuff of dreams.

My dad was fresh out of grad school with a degree in biochemistry when he found himself up to his elbows in white powder. It was 1952, and he had joined a team of scientists at International Minerals & Chemicals (IMC) charged with manufacturing...

A life in movies and food.

After the crowds have gone, Venetians retake their city…and their food.