With a baby due on the first day of the Year of the Tiger, writer Patricia Tanumihardja finds ways of mixing and matching traditions for her new family.

Some of our favorite food bloggers and Leite’s Culinaria recipe testers post their love letters to the kitchen tools they adore without limit or shame.

Writer Greg Bulmash pens short food fiction about the impending and inevitable ending of a relationship–made obvious by the presence of a bowl of plums.

Your love moves through stages, right? So this Valentine’s Day Cai Palmer, our wine guru, pairs different champagnes with the different phases of love.

During Super Bowl Sunday, you’ll have some serious competition from this six pack of recipes, guaranteed to seduce you from the TV.

In this piece from novelist James Sturz, a man discovers flavors while describing his lover’s mouth as she chews on her hair, laps up yogurt, or kisses him.

Early January has always been a time for rethinking and reinvention. Writer and illustrator Eric Hanson takes a backwards look at new beginnings in the foodosphere.

Paula Wolfert, the reigning monarch of the Mediterranean, fesses up her culinary secrets when it comes to making France’s classic beef stew, called a daube.

Can’t face turkey or ham this holiday season? Consider Cornish game hens. They offer variety, impress guests, and allow for culinary customization. Plus they won’t knock you into a tryptophan stupor.

Here the classic daisy cocktail, a concoction of juice, champagne, and grenadine, is dressed up with ginger liqueur for a festive holiday starter.

Chefs and home cooks agree: celery root is an ugly–but tasty–vegetable. David Leite discovers some of the many uses for the Ugly Betty of the produce world.

Confused about fresh turkey, frozen turkey, kosher turkey, organic turkey, free-range turkey, and basted turkey? This turkey guide explains it all for you.

This pumpkin cake with maple cream cheese frosting, well, takes the cake. Canned pumpkin makes it easy, the cream cheese frosting makes it delicious.

Writer and cocktail expert Kara Newman is a fan of Mad Men but not its bone-dry martinis. Instead, her cocktail for watching Mad Men is the Fiery Almond.

Before our son, Graham, was born, I started daydreaming about his culinary education. His first course always seemed obvious: My firstborn would be a boob man from the start. Yes, I’d teach it myself, with equipment provided and fuel replenished by nature. Only it never occurred to me in all the hours spent obsessing over what foods he might prefer later, or whether he’d be unreasonably picky, that there might be a glitch—like being born unable to eat.

This year we said no presents. My mom and my sister. My aunt and my uncle. My cousins. It’s not that we’ve been taking humbug lessons. All year we give each other “presents.” When we see something someone in the family might like, we buy it and send it along. Now, for the holidays, we’ve [...]

Nothing’s finer than getting a book published. Nothing’s worse than the day it comes out. David Leite documents the highs and woes of publishing.

Who Knew that L.A. Has Its own Version of the Classic Sno Ball.

The Christmas tradition of a cookie swap gets the year-round treatment in Usher’s new book that’s filled incredible treats. Editor Tish Boyle reports.

This week we cook from the cookbook Takashi’s Noodles written by Takashi Yagihashi, chef of his eponymous restaurant in Chicago.

David Leite faces his phobia of pans with a hole in them, as he refers to Bundt pans, when he’s elected to bake an Ina Garten cake for a Hollywood party.

The Portuguese Tentugal pastries, cigar-shaped treats wrapped in frittery pastry and filled with sweet eggy custard, were first made in convents.

James Sturz finds the sublime and the funny in the Italian province of South Tyrol, home of the Speck Festival and its famous speck ham mountain.

For the launch of our new web design, we’re featuring recipes from seven new cookbooks.

Novelist, essayist, and food writer James Sturz writes about the pleasures of flesh—both animal and human—and their sometimes disquieting similarity.