Striking the gastronomic reality show iron while it’s hot, PBS has gathered 12 purple-lipped contestants who will compete for the opportunity to create and uncork their own wine labels.

Classic cookbook The Joy of Cooking gets a spiffy new retooling, and food writers can’t stop yakking about it.

Jerome’s recent dinner at Best Szechwan yielded some new favorites–like the “hot and numbing kidney flowers” (mala yao hua), actually called spicy fried kidney on the menu. It’s pork kidney, cut...

The Twisted Burger plays it straight with the meat, turning out a solid, classic hamburger, says Quetzal. The twists are in the thirty-plus toppings. Two popular choices are the Vermonter (Vermont cheddar and grilled apple) and...

Details is “sizing up the most fetching domestic goddesses currently on the small screen,” and damned if they’re not contributing to the destruction of Western culture in the process.

A Vietnamese crepe (banh xeo) is a more hot-blooded affair than a French crepe.

Pollo pibil is a Yucatecan dish: chicken marinated in achiote paste and sour orange juice and baked in banana leaves. ...

Sometimes you have to make a whole meal in one pot. Here are a few chowhounds’ go-to recipes for those times. ...

It’s no Union Square Greenmarket–in scene, cachet, or high-end selection–but Added Value in Red Hook is something more, devotees say. This small farmers’ market, operating outside the umbrella of the...

Dana B’s pastry crawl through eight of the city’s new (less than a year old) bakeries yielded a few top picks…

Description: A Massachusetts farm jumps on the Julia Child bandwagon with a corn maze tracing the toothy chef’s likeness.

Even if you’re beginning with a frozen crust, blind baking (partially baking the crust before you fill it) is key to avoiding that soggy bottom. ...

“It’s the best omelet you’ve ever tried!” claims the text of this egg-in-a-bag recipe currently being e-forwarded all over the place. Eggs a la Ziploc —delicious? Deadly? Or both?

When Big Papi’s opened over July 4th weekend, without so much as a sign out front it did a booming business simply on the strength of the aroma.

Stubborn jar lids can be frustrating. Here are some hints and gadgets recommended by chowhounds.