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

The who, what, when, where, and how of putting together a trip to Lisbon.

David Leite, a Portuguese-American, travels to Lisbon, Portugal’s capital, as a newly minted Portuguese citizen and finds a city of beauty and great eats.

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.

At onetime French butter ruled in just about every pastry kitchen of note. But over the past decade, new American butters have been storming the gates.

Stove fanatic David writes about his obsession with his Viking stove, nicknamed Thor for its massive BTUs and its sleek lines.

Windows on the World was one of New York City’s finest restaurants. David, a former waiter, remembers a special moment: a private sunrise breakfast from the 107th floor.

Molho de piri-piri, a hot sauce made from African birdseye peppers, is beloved in Portugal and is the inspiration for shrimp, pork and chicken recipes.

At a tasting of Michel Chapoutier’s wines at Restaurant Daniel, David Leite learns a thing or two about wine, tasting, French food, and how to fake it.

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.

David Leite searches high and low for a piecrust that is flaky, rich, and full of the shocking goodness of good old-fashioned lard.

The one thing that can get David to exercise and watch what he eats? The doctor-issued threat of life without pistachio gelato. (Gasp!)

Sort through a century of American history, decade by decade, and explore the ginormous shift in how we think about food.