More than half a century ago, a young boy discovered a mysterious and forbidding body of water—and tasted a smoked fish that has haunted him ever since.

Over the river and through the woods to Grandma’s house we go—where we will be fed. And fed. And fed.

At first, these San Gabriel chefs struggled to please American palates. Then they decided to cook from the heart.

Forgot an ingredient? Can’t unmold a cake? Yikes, a small kitchen fire. No big deal—unless you’re on live television.

When word of his public-access TV show got out, this college senior watched the starmaker machinery shift into highest gear.

Cookbook author and soon-to-be television star Sandra Lee doesn’t see any reason to devote her days to tedious culinary tasks.

On the occasion of Julia Child's centennial, we reprise this profile by Joe Dolce, originally published the year before Child's passing. The story is both a perfect introduction to Julia's immortal charms,...

In Baden, where the Black Forest nestles up against France and Switzerland, you'll find some of Europe's finest restaurants.

The saga of Horn & Hardart—a story that says as much about America as it does about the legendary chain—is told in a new book by Lorraine B. Diehl and Marianne Hardart.

In Massachusetts, reports Dan Hofstadter, Cambodian farmers are growing food to build the community they're in—and to rebuild the one they were forced to leave behind.