Beethoven was not especially interested in food, sometimes skipping meals altogether when working on a piece. He didn’t know much about cooking, though there is one recorded instance of him donning an apron and preparing a meal for some friends. One of his biographers reports that it was a complete disaster.

Beethoven was not especially interested in food, sometimes skipping meals altogether when working on a piece. He didn’t know much about cooking, though there is one recorded instance of him donning an apron and preparing a meal for some friends. One of his biographers reports that it was a complete disaster.

Where would you find the most authentic Chicken Kiev? Probably Ukraine. The definitive Peking Duck? Certainly Beijing . The perfect Swedish Meatballs? Obviously Sweden . Or maybe Ikea. And where would you go to find the ultimate Greek yogurt? That’s not so easy a question to answer.

Though watercress has been an English tradition at high tea and even in school lunches for years and years, the truth is, relatively speaking, the Brits are newcomers to the plant.

Even before people thought of putting it in food, lavender was casting its spell. It has been cultivated since the beginning of recorded time.

Whipped cream, after all, is one of the most decadent preparations of all time. For that matter, even when not whipped, cream, as an ingredient, cannot be beat.

Hula Pie is the signature dessert of an Hawaiian Restaurant chain and originated at the company’s first restaurant, Kimo’s in Old Lahaina Town in Maui.

Beethoven was not especially interested in food, sometimes skipping meals altogether when working on a piece. He didn’t know much about cooking, though there is one recorded instance of him donning an apron and preparing a meal for some friends. One of his biographers reports that it was a complete disaster.

The Joy of Cooking is something of the odd duck in cookbook publishing. It’s a general interest book, has virtually no glossy photographs, and it was not written by a celebrity. But it has endured for decades because its authors treat readers not as pupils, but as friends.

As California restaurant critic Merrill Shindler observes, "Like politics and religion, nobody agrees about the one true chili." It's a dish that's easy to get into an argument over.