Food & Wine's 40 Best food Ever
Grand Marnier Soufflé
Food & Wine's first edition featured Jacques Pépin's ideal soufflé recipe.
Potato And Egg
Paula Wolfert wrote about outstanding Alsatian cooks preparing their moms' meals.
Poulet au Vinai
Paul Bocuse, a pioneer of "nouvelle cuisine" in France, was a legend.
The most renowned Hakka cuisine is hot salt-baked entire chicken, which is juicy and not salty.
The most renowned Hakka cuisine is hot salt-baked entire chicken.
We invited Julia Child, James Beard, Maida Heatter, and other top chefs to offer their favorite chocolate dishes to ce
lebrate chocolate's many flavors.
Emeril Lagasse became famous as the chef at New Orleans' Commander's Palace, the city's greatest restaurant at the tim
Jeremiah Tower, the founder of California cuisine, created this lamb shank dish at Stars, his San Francisco restaurant
Rose Levy Beranbaum, the pastry queen, wrote some of the most trusted baking manuals.
Los Angeles culinary journalists Linda Burum and Linda Merinoff praised kalbi, Korean barbecue's flanken-cut beef shor