Free food at a fancy restaurant sounds like a win (especially when it's sent out by the chef), until you realize you have no interest in eating what's ...

Imagine a convention center the size of about 10 football fields filled with endless rows of specialty food products. One booth is hawking Wagyu beef jerky, another wants to introduce you to gochujang ...

No truer words have been spoken about California’s recent repeal of the controversial foie gras ban, until Mark Bittman decided to write a New York Times op-ed about it. In it, Bittman argues that ...

China is becoming an increasingly powerful producer of luxury foods, supplying domestic consumers with once-rare delicacies ...

Foie gras, one of the most controversial foods for animal activists and ethical eaters alike, is possibly entering its meatless era. But thanks to a new crop of plant-based alternatives, a ...

Scientists from the Max Planck Institute in Germany have developed a way to replicate the taste and texture of foie gras without force-feeding ducks or geese, using a key enzyme to restructure fat.

Leading up to September’s Best of Dallas® 2016 issue, we’re sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year.

French cuisine has a reputation for being among the world’s best. So what’s a French astronaut do to when faced with the prospect of spending months aboard the International Space Station eating ...

Most Americans never will sip the watermelon margarita at Guy Fieri’s behemoth Times Square restaurant, nor savor the chicken Alfredo at the Olive Garden in Grand Forks, N.D. Yet both eateries somehow ...