You'll be amazed that anything this simple could taste so good, not to mention that all this garlic—yes, two heads, not two cloves—can produce such a seasoned, mellow taste.

You'll want to have plenty of white rice on hand to soak up the incredibly complex sweet-and-sour sauce that adorns these ribs.

Don't be frightened by the word soufflé. This subtly sophisticated dish isn't difficult at all (just be careful not to overbeat the egg whites.

The clever technique of using both a seltzer charge and a cream charge gives you a foamy, snow-white dessert.

This South Indian dish—also known as xec-xec—is full of tamarind, cumin, coriander, and roasted coconut. The spices meld with the tomato to form a flavorful sauce that clings to the shrimp....

Your market basket loaded with produce, olive oil, and fish, you saunter home and marinate the vegetables. The following evening, you invite your friends over.

Homebase Abroad, a company that specializes in “the art of experiencing Italy,” can rent you a villa. All we wanted to do was cook.

Cooking with Anna Tasca Lanza and sharing her food was like being in the kitchen with my own Sicilian grandma.

Cookbook author Aglaia Kremezi runs a culinary program called Kea Artisanal, where her frenetic energy contrasts with the peaceful atmosphere on the island of Kea.

Nimmy Paul, one of Kerala’s foremost culinary authorities, presented me with the clean, pure flavors of India on a plate.