It’s hard to find a Paris-great macaron in San Francisco, but Paulette comes close.

Pile your plate high with delicious Lebanese food.

Why aren’t dark-colored cloth napkins a no-brainer at restaurants?

Daughter mocks mom, and makes it into a TV show.

The Québecois delicacy(?) known as poutine consists of gravy, cheese curds, french fries, and controversial origins.

A Salt Lake City restaurant famous for letting its customers pay whatever they feel like ha troubled times.

Colleges eliminate food waste by eliminating trays. But why not just eliminate food?

A not-perfect meal and a not-perfect wine meet, and get along just fine.

I pack an overnight bag and my laptop and hit the road, in search of a peaceful place to work.

Escalators, security guards, off-brand McDonald’s and fake Starbucks—heaven? No, a mall in Kazakhstan!

At Naidre’s, a memorable Italian wedding special.

It’s very hot, but crossing into Uzbekistan, we’re starting to see some better grub.

Happy New Year, a little early.

At Mendocino Farms.

They’re made with molasses, not honey.