“You can’t call it falafel in Israel if it isn’t all chickpeas.” Or so it goes one evening at a busy Tel Aviv shop.

Roaming the steeply banked hills of Kerala, a writer comes to terms with her aversion to black pepper. It certainly wasn’t the pepper’s fault.

Making a sourdough starter? Don’t be afraid to stray from the recipe and add a dead wasp or a leaf of roadside kale.

Traditionally an old rooster braised in Burgundy, the classic French dish has many faces. Braise the roof!

When a recipe purports to do something impossible-sounding, the only thing to do is test it out.

Why is one of the simplest French dishes also one of the hardest to nail down?

In our post–Omnivore’s Dilemma era, when everyone seems to agree that fresh ingredients are categorically superior to processed ones, onion powder is regarded as unforgivably ersatz. But the thing is, everybody is wrong.

After years of unrelenting drug cartel violence, a group of ambitious Mexican chefs are helping reshape the city’s culinary identity.

I got hot sauce in my bag—and my pantry, my fridge, my pockets, my sock drawer, my blood. Swag.

They say there’s no such thing as fall in Los Angeles, but we do have Wesley Avila’s sweet potato taco.