Regina Schrambling tosses the can of shortening and goes whole hog for the other white grease

Robert Sietsema looks at some of the most spectacular failures in the restaurant business

Gourmet’s Christy Harrison spoke to the bloggers of Ideas in Food about the allure of hydrocolloids and the frustrations of cooking for a New York audience.

We're celebrating restaurants with top chefs' ultimate "bucket list" dining spots, the story behind some famous signature dishes, a Q&A with superchef José Andrés, and more—no...

For me, the interesting question isn’t “Can cooking be art?” but “How does cooking function as art?”

How the once-rich get richer.

With a beautifully assembled raw pie ready to bake, how do you get it into the oven and onto the stone? This is when the pizza peel comes to the rescue.

Call them elitist if you will, but panelists at a recent sustainable-food conference make a strong case for why food should cost more.

The USDA’s new Know Your Farmer, Know Your Food initiative is a nice symbol, but will it actually change anything?

A form of mad cow disease may have spread to the United States, a new weed survives repeated herbicide spraying, and more.