With the rise of grocery shopping on demand services like Instacart, there are more reasons to cook at home. But will anybody actually do it?

To find the origin of German chocolate cake, try looking deep in the heart of Texas.

A story of starch, political will, and mistaken identity.

Long after the Soviet Union collapsed, its cuisine—from the kitchens of Russia, Georgia, Azerbaijan, and beyond—is resurfacing in the United States. Tumultuous history in tow.

A ripe plum is rich and seductive, but also ornery. A dried plum is, well, the maligned prune. But plums have a passionate fan base, from Eastern Europe, Asia, and beyond.

For his latest book tour, Hugh Acheson decided to pack his life into an Airstream and drive across the country, preaching the gospel of the slow cooker.

In a world of bare vegetables and boutique grains, the classic tofu sandwich transcends culinary fashion and evokes an earlier, crunchier time.

Cooking in the 1980s is a column in which journalist John Kessler recalls his time at L’Academie de Cuisine in Bethesda, Maryland, during the 1986-1987 academic year. Each daily lesson featured a three-course menu. Things got interesting.

A home cook calls her fragrant and flavorful style of cooking Persianesque.

In her new cookbook, Dinner in an Instant, Melissa Clark wants to help you get to dinner faster without cutting out any of the color or crunch.