Before it became a byword for disaster, the hydrogen-lifted airship heralded an era of fine dining in the skies — with an all-electric kitchen, a cocktail lounge, wine cellar and multi-course meals.

Earning a spot on the author's list of most beloved drinks was no small feat. But bartender Constantino Ribalaigua, of Havana's now 200-year-old El Floridita, created a still-legendary cocktail.

The iconic white confection is a relatively modern invention, says the author of a new book on the history of wedding feasts. But the rituals around the cake and other foods go back centuries.

The name on that box of cake mix belonged to a real person. Hines was a traveling salesman who just wanted to find a decent meal on the road — and ended up being America's go-to restaurant expert.

The wearing of the red honors the patron saint of Sicily. But the real celebrating centers around extravagant altars filled with traditional food, religious symbols and tributes to loved ones.

From its origins as a happy accident 10,000 years ago, to its role as the centerpiece of a school "rebellion," the tabletop staple has had quite a life. A new book tells the story.

Charles Dickens, born Feb. 7, 1812, was likely inspired by his own hunger to write some of the finest descriptions of Victorian food and cooking that have ever been recorded in literature.

The cool, dark caverns were a perfect place to store even the most delicate wines — and the income they generated helped offset construction costs of the massive 19th-century engineering project.

Marie-Antoine Carême died 184 years ago today. But in his short lifetime, he would forever revolutionize French haute cuisine and gain worldwide fame. Some of his concepts are still in use.

The Motor City was at the heart of most of the country's illegal liquor trade during Prohibition. Now, the city is embracing its identity as a major force in the artisanal craft whiskey market.

An ambitious federal project, abandoned as WWII loomed, sought to document the country's food traditions amidst great change — as fast food was rising and ethnic cuisine was becoming American cuisine.