The idea of culinary “fusion” — blending two or more cuisines to create something unique and hopefully edible — continues to ...

Forget all about eggs with your customizable breakfast, snack, and dessert ingredient. Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content ...

Researchers at the Max Planck Institute for Metabolism Research in Cologne have discovered that this “dessert stomach” phenomenon is driven by the brain. The same nerve cells responsible for signaling ...

I love an easy, impressive dessert. It must have few ingredients, require little to no elbow grease, and have a big payoff at the end. The galette des rois delivers on all fronts. Often made for ...

Bake off the nuts in advance and you'll be mere minutes away from a heavenly dessert. No dessert is more emblematic of Mardi Gras than the traditional king cake: A tender, yeasted, ring-shaped ...

That is exactly where I found Tony last week around midnight after I made this Quinoa Salad with Roasted Carrots and Balsamic Vinaigrette. With a variety of robust flavors, including roasted ...

Multibillion-dollar businesses have been built around coconuts and palm dates. Quinoa, a hardy South American halophyte, burst on the food scene more than a decade ago, and today it can be found ...

During the Great Depression, ingredients like eggs and butter were expensive and scarce. Amid the shortages and economic turmoil, bakers got creative with a recipe known as "Depression cake" or ...