It's the Burgundy of America, rich in produce, laden with seafood, and blessed with fabulous wines.

This elegant tart looks more complicated to make than it is. And the combination of nutty frangipane and ripe pears is classic for good reason.

Forget competition and cliques. This crew of professional bakers, says Charity Ferreira, just want to figure out the best way to make a really great cake.

Surrounded by mementos of a richly lived life, unassuming culinary powerhouse Edna Lewis talks to Chang-Rae Lee about political activism, running a restaurant, and strawberry shortcake....

The Spanish pumpkin syrup that tops this dessert is equally good drizzled on an aged cheese like Manchego or a fresh cheese like ricotta.

Susur Lee didn't set out to become Canada's hottest chef.

Deep in the heart of northeastern Australia, an American couple is building a rain forest for the future.

The agrodolce (tart-and-sweet) flavors of vinegar and raisins used in marinating the fish are typical of Jewish-Italian cooking.

Though not much good can come of a burned custard, Stephanie Tatin proved more than 100 years ago that not all culinary accidents need be disasters.