Success in America doesn’t just come from talent—it’s about adapting to a new world with precision and passion. Xavie ...

The phrase, which traces to 19th-century France, has become popular in casual conversation thanks to “The Bear,” and offers a ...

Called "soupe à l'oignon" in France, chef Ludo Lefebvre's classic recipe includes beef stock, dry sherry, Worcestershire ...

Atlas Ocean Voyages, the leader in yacht expedition cruising, announces an impressive lineup of chefs and culinary experts ...

Côte is also launching an exclusive handcrafted pâtisserie selection on March 20, in time for Mother’s Day, with madeleines, ...

one built on classic French style and technique married with the playfulness that matches the hot side of the menu. When she arrived at Sidney, there was no pastry chef; the hot line chefs had ...

Under the broad definition of a pie as a filled, baked pastry shell, history has provided a wide range of pies. Egyptian hieroglyphics show pastries filled with honey, nuts and fruit, while ancient ...

For more than a century, diners have remained the prototypical American restaurant. Now, they’re better than ever before.

For McConnell, who was born and raised in Providence, this is a homecoming for the pastry chef. The fine dining restaurant will showcase the couple's classic French training and a commitment to ...

Chef Britt Rescigno, known from her time on Long Beach Island, now owns a restaurant in Idaho. She took home a win on ...

Mutiny BBQ Company to open new restaurant, Mutiny Beach, on Asbury Park boardwalk Former Shore Chef Britt Rescigno returns to Food Network's 'Tournament of Champions' Shore chocolatier ...