Tove Danovich

Food and surrealism make bizarre bedfellows in Les Diners de Gala, first published in 1973. Now, you can get a reprint of those recipes and illustrations — and a peek into his legendary banquets.

Behind bars, it takes ingenuity, other prisoners and a little help from the commissary to approximate a proper diet. That's what rapper Prodigy of hip-hop's Mobb Deep learned after going to prison.

Like many fans across America, I queued up for hours for a pop-up replica of the show's iconic diner. We were there for free coffee, but the real draw was a taste of the Gilmore Girls way of life.

Oregon grows up to 33 million pounds a year of this blackberry. But most are gobbled up locally — in everything from ice cream to beers to jams — before the rest of the country ever gets a taste.

First American Fried Chicken, owned by the family of the suspect in the Manhattan bombings, is the latest eatery to see reviews plummet based on more than food. Some attacks can cross into real life.

Ansel Adams' poached eggs. William Eggleston's cheese grits casserole. Four decades after being hidden away in a museum, a collection of images and recipes from famed artists finally sees the light.

The Dr. Seuss book that made the dish famous turns 56 this month. But what does this meal taste like in real life? Chefs across the U.S. are tackling the question.

A new study of old masters finds that capturing and showing off decadent and expensive meals is a decidedly old-fashioned practice. Like today's Instagrammers, it was all about projecting an image.

Robin Ha's Cook Korean! uses brightly colored illustrations to break down the process of making dishes like acorn jelly salad or kimchi stew.

They've fried hard shell tacos, made a gooey pot of queso, even whipped up a batch of rainbow sprinkle-covered doughnuts. All in a dollhouse kitchen roughly 1/12 the normal size.

Can I Eat That? by food critic Joshua David Stein gets young readers curious about their food. And it's fun for adults, too!

Instagram food photos often offer a curated image of an idealized existence. This book is not that: It pairs grainy photos of culinary monstrosities with fictional tales of the sad sacks eating them.

Many in the U.S. know this Easter treat mainly from song. But in the U.K. and many former British colonies (even the U.S.), they're big business.

Boba is the Taiwanese beverage that allows you to chew your drink. In its latest incarnations (think horchata and cocktail bobas), it's playing ambassador to a whole host of other foods and trends.

Last week, the Twitterverse became enraged after advertising copywriter Nathalie Gordon posted a photo of pre-peeled, plastic-packaged oranges.

"If only nature would find a way to cover these oranges so we didn't need to waste so much plastic on them," tweeted Gordon in a post that soon went viral. ...

He loves Argentinian empanadas and dulce de leche. In 2015, he said that if he had only one wish, it would be to travel unrecognized to a pizzeria and have a slice — or two or three. In other words, he may be protected by the world's smallest army and ...

Christine Ha made quite an entrance on season three of the Fox television show Master Chef.

Though the final plating of her dishes would not have been out of place in a restaurant, the steps to prepare them were noticeably different. For starters, Ha — who also goes by the ...

While it's hard to find a person who doesn't at least like tacos, they don't always get the respect they deserve.

According to Déborah Holtz and Juan Carlos Mena, authors of Tacopedia, an impressive new tome, the taco is a focal point not just of Mexico's cuisine but of its ...

We may eat a lot of food additives, but most consumers know very little about them. These often misunderstood substances go by unwieldy names like "diacetyl" or "azodicarbonamide." They are in everything from salad dressings to Twinkies. But how many of us actually know what they look like or, more ...

How did we get vanilla flavor without a vanilla bean? Or chicken flavor made from all-vegetarian ingredients?

Though humans have been enjoying the sensory pleasures of flavor since we first popped food into our mouths, the flavor industry itself is relatively new. And this modern business of manufacturing smell and ...