The ready-to-cook kebabs you find at the supermarket are designed to draw a shopper's eye with their colorful chunks of vegetables and protein… Read more

Editor’s note: This story originally published in October 2018. Read more

Food controversies are a dime a dozen these days, but those of us with any long-term memory - or at least those of us in the business of eatin… Read more

Algerian-Style Meatballs with Chickpeas is the kind of one-pan meal I like to throw together when the evening's just cool enough to have dinne… Read more

At long last, the doors of Pika’s Cafe are staying open into the night so customers can enjoy every meal of the day at this island-centric hotspot. Read more

Ella Risbridger's new cookbook opens predictably enough: "There are lots of ways to start a story, but this one begins with a chicken." Here i… Read more

For the second year in a row the Dusit Thani Guam Resort joins the Korean Food Promotion Institute and Ministry of Agriculture, Food and Rural… Read more

Back-to-school time is stressful on its own. Add in the specter of food allergies - of your own kids or their friends - and the stakes can fee… Read more

Apply the spiced, fermented barbecue sauce called hoisin to meats, fish and vegetables on the grill and you're almost assured that it will fun… Read more

As the boom for kakigori shaved ice continues, an increasing number of shops are using natural ice, in addition to offering a wider variety of… Read more

Here is steak night simplified, courtesy of grill master Elizabeth Karmel. Cooking the meat a la the "grate outdoors" will lend a touch of smo… Read more

The snap of chilled shrimp is just the right bite on a hot summer day – refreshing you as it satisfies your appetite. This shrimp salad builds… Read more

Chef Peter Duenas of Meskla Chamoru Fusion Bistro in Hagåtña took third place in the 2019 Great American Seafood Cook-Off in the territory's d… Read more

The message traveled down a quiet country road in the Swedish province of Smaland, from the mouth of the chef to the ears of the foragers. We … Read more

Fresh fruits and vegetables can do some alarming things. They can crack open and change colors, sport tiny - or really big - scars, and even s… Read more

No one who ventures online can escape today's incarnation of wellness culture. The internet helps amplify every new diet and fitness trend - p… Read more

A few weeks back, I was ordering lunch at a seafood joint in Alexandria, Virginia, when I spied a peculiarly named appetizer, "bang bang" shri… Read more

The signatures of Fred Noe and Shinji Fukuyo adorn the bottle of Legent, the first new bourbon brand that the distiller formerly known as Jim … Read more

KNYAZHEVO, Russia – The homemade hooch was 110 proof. And the grilled pork with green garlic and Russian-made halloumi were grilled to perfect… Read more

Inside China Canteen, a restaurant in a nondescript strip mall in Rockville, Maryland, novelist Lillian Li digs into her favorite Sichuan dish… Read more

As the clock approached midnight, volunteers in the kitchen of the Islamic Center of Minnesota’s women-only clubhouse washed cutlery and ceram… Read more

WASHINGTON – Twenty-seven years ago, Thai artist Rirkrit Tiravanija began serving curry out of a makeshift kitchen in a New York gallery. The … Read more

The Centers for Disease Control and Prevention caused quite a stir recently with its consumer warning on raw chicken. Read more

Popeye was right when he sang "I'm strong to the finich, cause I eats me spinach." Read more

Profiling has become a dirty word in this country. But if a case can be made for extrapolating information about people, the staff at Blue Hil… Read more

Lamb shoulder blade chops are used for this dinner. They’re topped with a savory crust. Make them for Easter weekend or anytime you want a qui… Read more

Listen, lamb-leery cooks: Don't be intimidated by the myth of a "too gamy taste," true of the bygone mutton-eating generation. Today in Americ… Read more

If you’ve ever been to a Korean restaurant, you’ve undoubtedly encountered gochujang. It adds the heat to bibimbap, lends the rich red color y… Read more

I eat a lot of plant-based meals, but often the fact that they don't contain meat is beside the point. So it's one of my pet peeves when a rec… Read more

Soy sauce and noodle soups aren't the most natural flavor pairings for chocolate, but a rising crop of artisanal chocolate makers are daring t… Read more

While making this salad for lunch recently, my umpteenth time over the years, it dawned on me that I should share it with you. I suppose I had… Read more

If there were a personality test for biscuits, it would look something like this: a map of the United States filled with pins, dusted with flo… Read more

Food assistance in the United States has always had two arms: The food bank or pantry part ("here's a 5-pound bag of flour to take home") and … Read more

If you think about Thai food – which is something I do with alarming regularity – the Thai food you think about first is probably Pad Thai. Read more

DALLAS – Moringa has been taking root in the wellness community the last few years, found in everything from supplement powders to smoothie sh… Read more

Frankly, I don't know why poke, Hawaii's raw fish salad, took so long to become popular outside of the Islands. Read more

SAN FRANCISCO – Soleil Ho is here, and she doesn't want anyone to know it. But the San Francisco Chronicle's new restaurant critic could pass … Read more

Celery had long languished as an underrated vegetable until it suddenly became Instagram-famous for completely unsubstantiated claims about ma… Read more

Making the rounds at the Fancy Food Show in San Francisco last month, Phil Lempert couldn't help but notice a curious pattern in the myriad ch… Read more