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

A traditional recipe on Christmas Eve in Portugal, this dish of salt cod, potatoes, and cabbage is drizzled with a garlic oil and topped with hard-boiled eggs.

There's cornbread. And then there's cornbread enhanced with bacon, corn, and good ol' bacon drippings. Just as God intended, folks who've made it have been saying.

A Portuguese classic made with beef and peppers, caçoila de Pico is a slowly simmered affair that's well worth the wait.

Summer tomatoes are turned into a sweet jelly that's a Portuguese classic. Use it as you would any jelly as well as with cheese plates.

One of Portugal's most beloved dishes, these deep-fried fritters are a melding of salt cod, potato, and onion that are readily devoured.

A late-summer classic, this corn chowder is replete with corn, potatoes, onion, and bacon. Mmmm good.

"Where have you been all my life?" That's a common refrain we're hearing from those who've tasted these breakfast all-in-ones.

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

A favorite holiday dish, beef Wellington is beef fillet slathered with pate, covered in a dice of mushrooms, wrapped in puff pastry, and baked.

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

A Thai-inspired chicken soup from chef Jean-Georges Vongerichten that's fragrant with lemongrass and infused with the sweetly sour flavors of southeast Asia.

Sometimes called a volcano cake, this much ballyhooed molten dessert is, quite literally, bursting--er, oozing--with chocolate.

Light, airy, lofty, tender, and lovely, this classic chiffon cake from the venerable Joy of Cooking deserves a comeback.