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.

Food writing isn't as glamorous as it seems. Eating—oftentimes bad—meals is part of the job, as David explains. A cautionary tale for new food writers.

The history of a spectacularly simple Italian classic made with cheese, egg, pancetta, and black pepper.

An Interview with award-winning food writer, cookbook author, and culinary treasure Paula Wolfert.

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

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.

Twenty years after writing this, David received a touching update when he discovered what happened to his first Viking stove, which he nicknamed Thor.

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.

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 Azores, the mysterious nine-island archipelago situated 1,000 miles off the coast of Europe, boasts simple, rustic Portuguese food that's unique from what you'll find anywhere on the mainland.

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

David finds that the best way to secure his family's unwritten Portuguese recipes is to videotape his mom in the kitchen.