In California, if you’re going to spend over $100 for two on a night out — maybe more like $200 these days — the experience must meet certain expectations. The produce should be fresh and seasonal, ...

When it comes to choosing where to go for a vacation, what we’re going to eat and drink can be a big part of making travel plans. We love to celebrate the good stuff and lambast the bad. Of course, it ...

The designation highlights Italy’s long-standing communal foodways, from regional harvest traditions to daily cooking practices passed down through generations. Gina Pace is a journalist and editorial ...

Plenty of flavorful foods around the globe are equal parts delicious and nutritious. Many local cuisines in all corners of the world rely on natural and unprocessed ingredients and time-tested ...

Other than the five dead deer the Wampanoags donated for the first Thanksgiving feast, chances are that the average American can’t name much—if anything—in the way of Native American cuisine. We’re ...

The comforting tourist-brochure idea of what Italian food looks like obscures a story shaped by hunger, migration and innovation Alberto Grandi is the author of La Cucina Italiana Non Esiste and a ...

From the F&W Archives: In November 1978, just a few months into its existence, Food & Wine published a 12-page spread on the burgeoning trend of "la nouvelle cuisine" which had yet to fully conquer ...

South Korea has sought to protect and enshrine its national dishes — while also sharing its wonders with the world. To accompany this story, the chef Andrew Choi of the New York restaurant Onjium at ...

YPSILANTI TWP., MI — Mohammad Mohammad’s restaurant Casablanca is one of only a few Moroccan restaurant in Michigan. Mohammad takes pride in that. “There is Tunisian (cuisine), there is Algerian ...