Leila Heller, the president of contemporary art galleries in New York and Dubai, happens to also be the author of one of the most beautiful cookbooks released this year. Titled "Persian Feasts" — and ...

The Smithsonian’s National Museum of American History will host its 10th annual Food History Weekend Oct. 17–19, billed as “Ten Years of the Julia Child Award: Education, Advocacy, and Community.” The ...

Before vegetable and seed oils were the standard for coating a hot pan, chefs would cook dishes using fat extracted from cuts of beef. Beef tallow, aka cow fat, was once found in nearly every recipe ...

The Cedar Gables Inn in Napa has a long hospitality history, and keeping with this tradition, owners Susie and Ken Pope recently took on the challenge of transforming its circa 1930s kitchen into a ...

The Big Ideas: What Is History? How we cook and what we eat are an intimate reflection of our personal and collective pasts. By Jacques Pépin Jacques Pépin has been a chef and educator for more than ...

You have /3 articles left. Sign up for a free account or log in. The rise of highly processed foods, fast food and convenience meals has transformed diets. Frozen ...