Restaurateurs have long been buying farms. Now farmers are opening restaurants

Squid gets grilled and wok-fired, and even made into noodles

We wanted to know the benefits chefs find in the photo-sharing platform

The dried-meat snack goes from convenience-store grub to upscale nibble

Winners to be named May 7 in Chicago

In an interview with Recode, the Michelin-starred chef discusses his humanitarian venture, World Central Kitchen, and its work in Puerto Rico after Hurricane Maria, the roles that social media and food can play in post-disaster community building...