The comedienne on cooking injuries, plating, and vegans

“Here’s what I’d like you to test today,” said Zanne Stewart (then Zanne Zakroff), the brand-new executive food editor of Gourmet magazine, as she handed me two recipes. “The ingredients are waiting for you in the fridge over there.”...

The chefs and planners behind blockbuster events like the Screen Actors Guild Awards tell Emily L. Foley what’s hot now

The author of An Edible History of Humanity explains why food is the driving force behind many events that shaped the world as we know it.

A look at the lost creations of inventor and bon vivant Peter Schlumbohm.

Why Eleanor Roosevelt—one of the most memorable first ladies in American history and an unshakably gracious person—refused to offer dinner guests a decent meal.

There are people who are compelled to leave the place where they were born and go to Paris, where they find themselves.

An open-door policy for guests is only good if it brings joy to all involved.

Walla Walla is a lovely college town. It’s also home to nearly 100 wineries and some great restaurants.

Although freshness has become somewhat of a fetish among modern cooks, the fact is that many of the world’s finest foods aren’t fresh at all.