Place the corn in a 1-gallon zip-top bag. In a medium bowl, whisk together the buttermilk and Old Bay. Season with a pinch of salt and twist of pepper. Pour the marinade over the corn and refrigerate ...

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

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

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

Explore rich foodways and vast terroir in these recommendations from Montreal chef and cookbook shop owner, Jonathan Cheung.

Ah, fast food! From Ina Garten to Gordon Ramsay, we've got the scoop on celebrity chefs and the fast food chains they love ...

“Excellence is a word that has always intrigued me,” said Alain Ducasse, considered the world’s foremost French chef, at ...

I’ve been doing just that — by scouring publishers’ spring catalogs, advance copies and digital galleys for the standouts that best capture the current zeitgeist. This list represents the diversity of ...

At the beginning of the 20th century, chef Auguste Escoffier began a system of organizing sauces which led to the five French ...

Lesson #1 from making cacio e pepe: Toasting black pepper in butter intensifies the flavor of the pepper. We took that same ...