There are lots of reasons to boycott McDonald’s–from its food and work practices to ethics and bad commercials. But trafficking in counterfeit money?

Algarvebuzz.com, run my Eddie Correia, is one of the best blogs about Portugal’s azure coast, its food, culture, and traditions.

David Leite was stymied when trying to start his blog—the biggest barriers: a completely severed Achilles tendon and an over-medicating partner.

Cookbook authors are an amazingly dedicated bunch. When we here at LC peruse a new book, looking for the recipe we’ll test before posting, I think not enough thought goes into the process of creating a book. Lifetimes are spent writing, testing, photographing, and tweaking — all in the hopes for perfection, for recognition, for, [...]

Janet Boileau, Portuguese food scholar, enjoys the food on Madeira, including wine-garlic pork sandwiches and limpets grilled with butter and garlic.

Janet Boileau and David Leite met photographer Nuno Correia for lunch at a Lisbon restaurant, where they get restaurant recommendations and travel tips.

David finds the fashion statement at Bica do Sapato restaurant in Lisbon to be an inspiration while cooking at home. A tip: the shirts run small.

Pois Cafe, a local restaurant in the Sé district of Lisbon, becomes a favorite spot of David Leite’s while he lives and works in Portugal. Tip: Get there early.

David pursues one of his great passions: fried clams. But not just any fired clams, but the fried clams of his youth, with plump juicy bellies.

The longtime favorite of Rhode Islanders is a clear-broth clam chowder made with only quahogs, salt pork, potatoes, and a splash of Worcestershire sauce.

David spends his days immersed in the Portuguese way of life, dining and working like a true Lisboeta in Rossio square in the heart of old Lisbon.

A frustrating search for the origins of Red Velvet Cake leads a stymied reader to our food history editor, Gary Allen.

Food history editor Gary Allen tracks down the classic icebox cake. The recipe for the original icebox cake is on the Nabisco chocolate wafer box.

Grainy chocolate sorbet was one readers problem, so Gary Allen put on his food science hat and found out the the solution: chocolate syrup.

Of all the bad things that could befall a baby, what happened to me was perhaps the best of the worst. I was born with only one arm. Well, sort of. Technically, I was born with radial aplasia, a condition that made my right arm about the size and shape of a plucked turkey [...]

Gary Allen, Leite’s Culinaria’s food history editor (and all-around answer guy), takes on questions about butter and raw cream.

Gary Allen, our food history editor, answers a reader’s question about the origins of Pacific Rim cuisine and related culinary trends.

Chips and dip are a natural match–and a natural accompaniment to the big game. But has that always been so? Food history editor Gary Allen checks it out.

Food history editor Gary Allen takes on the task of defending the superiority of his native New York cheesecake and finds it’s a cheesecake that stands alone.

Ice cream, gelato, semifreddo are all favorites of food writer David Leite. Here he outlines the exercise regimen he underwent just to eat gelato.

Our food history editor, Gary Allen, explains why brown sugar can get hard as a rock and offers a recipe to make brown sugar at home.

This easy recipe for deep-dish French toast made with brioche promises big rewards for little work. Make it the night before then pop it in the oven.

Pasteis de nata, Portugal’s creamy custard cups wrapped in a crackly pastry, have no equal. David visits the Confeitaria de Belem, where they originated.

The who, what, when, where, and how of putting together a trip to Sao Miguel, Portugal.

Portugal’s Festa do Senhor Santo Cristo dos Milagres is one of the largest religious feasts in the world and serves some of the country’s tastiest street food.