Forget marinades—who has time to think ahead anymore? The easiest, fastest, and, yes, we’re calling it, best method for adding some pizzazz to your grilled chicken is to toss it quickly in a sauce after it’s been cooked....

Kathleen Collins tests your knowledge of cooking-program history and introduces you to hosts who were way ahead of their time Keywords

For the first time ever, Santa’s saucy spouse spills all in this interview with Michael Y. Park

It takes a miracle to fit all the modern deliciousness of this ancient city into one day

Let’s face it boys, there is no romance without finance.

Lawyer and former street-food vendor Sean Basinski discusses the challenges facing vendors in the Big Apple, the success of his Vendy Awards program, and more.

No need to pronounce the Swiss city’s signature dish—Zürigschnätzlets (finely sliced veal with mushrooms in a cream sauce)—to enjoy its local cuisine....

From hot dogs to Thai food to tacos of all (well, at least two) nations, you don’t need to step indoors to have lunch or dinner covered.

Every since Diane Keaton swooned over the poulet rôti in Something’s Gotta Give, French fowl has been back in fashion.

When you need a break from Wimbledon, check out these great watering holes.