In the late 1960s, French chefs — and French critics — began to experiment with a new way of thinking about fine dining. Moving away from the elaborate ideas of cuisine classique as codified by ...

What do you want to cook today? The question guides just about every decision in a home kitchen, especially since “want to” is often a stand-in for “need to” or “have to.” What should you make that ...

MACAO (AP) — A crack of fire under a sprawling wok, a dab of soy sauce and a splash of Chinese rice wine. Bursts of aroma from spices sourced from around the world sizzle as a chef prepares Minchi, a ...

Michael Twitty’s technique for preparing okra soup evokes West African cooking traditions. His recipe includes a broth—either chicken or beef—that takes about an hour or two to create. Onions, garlic, ...

Ceviche, quinoa, sushi — the nation’s kaleidoscopic culinary traditions are earning popularity and prestige around the world. By Julia Moskin When the Peruvian-born restaurateur Humberto Leon was ...

Craving something warm, cozy, and satisfying? This roundup of comforting recipes brings you all the flavors you love — without the heaviness. There’s something magical about comfort food — it wraps ...

From chefs like Paul Bocuse and Judy Rodgers, these recipes showcase the light, fresh, and inventive spirit of a not-so-new movement. Molly McArdle is Food & Wine’s Updates Editor. She has written and ...