You wouldn’t suspect, perhaps, that a close relative of grasshoppers and tarantulas could be widely considered an elegant indulgence in the United States or any other nation of generally sophisticated palates. And yet, every time a chef proudly presents a lobster-based creation ...read more

The candies you’ll find distributed throughout Mexico on November 1 and 2 sound innocent enough. Made of pure sugar, they’re decorated with bright reds, blues, greens and yellows sure to entice wide-eyed children. Look closely, however, and you’ll see that these sweet confections ...read more

The humor for which celebrity chef Julia Child would become known and loved—slightly wry, don’t-worry-I-know-what-you’re-up-against humor—appeared in the very first sentence of her very first book: “This is a book for the servantless American cook who can be unconcerned on ...read more

Pizza has a long history. Flatbreads with toppings were consumed by the ancient Egyptians, Romans and Greeks. (The latter ate a version with herbs and oil, similar to today’s focaccia.) But the modern birthplace of pizza is southwestern Italy's Campania region, home to the city ...read more