Taiki Mano stunned the jury with his gold-leafed pâté en croûte, proving once again that Japan might be the new masters of ...

Classic recipes and techniques are shared in the 20th Edition of “Anthony Bourdain’s Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking,” ...

Left Bank Brasserie chef and owner Roland Passot is sharing his recipe for cassoulet, France’s classic savory meat and bean ...

Bobby Flay's recipe for this dunkable gravy doubles up on those meaty notes with the addition of a key ingredient full of ...