A brief history of banchan — and 4 inventive recipes to try

Breaking down America's new favorite bean dip to its elements, you can create your own in any flavor, with any bean

New books offer to bring the food science lab home

A saga of war, rebirth, jealousy and Henry Kissinger

A Portuguese colony in China, with African, Indian and British influences, Macau's food and life is fascinating

Courtney Weaver reviews Sidney W. Mintz's book of essays "Tasting Food, Tasting Freedom".

How to welcome the Jewish New Year meat-free

"My pantry has always been a blend of who I was in the past, who I am today and who I want to be"

With food blogs multiplying like weeds and millions of recipes available with a simple keystroke, has the Internet made the cookbook obsolete?

Calvin Trillin's light verse about food and culture ignited a storm of criticism to kick off National Poetry Month

From tasteless cultural jokes to passing off cooking as baking, the unscripted delight has made a few sour gaffes

Mariano Martinez looked at a soft-serve machine and saw unlimited drink potential

For more flavorful meatballs, turn to a hot pan instead of your oven

"If we don't share grandma's recipe, it's going to be lost one of these days if the lineage ends"

Parallel to Szechuan Sauce's rise to fame is a complex narrative about the Americanization of "global" flavors