By Daniel Leader and Lauren Chatman Taunton Press, $18.95 ...

At a time when many are talking about saving the planet, Washington, DC, chef Barton Seaver is walkin' the walk. Several months back, the Blue Ocean Institute, a national conservation group, honored the 28-year-old as a culinary prophet for...

The U.S. economy may be tanking, but for four days at Chicago's McCormick Place this month, it will be hard to tell. That's when the 89th annual National Restaurant Association Restaurant, Hotel-Motel Show sweeps into the Windy City. The show is...

When Chef Chu of Taipei, Taiwan, cooks for his family every Sunday, it's quite an elaborate event. In fact, during the course of this 1994 classic food film, Eat, Drink, Man, Woman, the chef prepares more than 100 recipes for the ritual of this...

By Gillian Clark Thomas Dunne Books; $23.95 ...

By David Pasternack and Ed Levine Artisan Books; $35 ...

One thing you don't know about me is that I'm not always so serious. I'm most proud of turning 40 and still keeping my mind young, riding a motorcycle and having fun. My fondest memory is the day when Payard opened in Caesars Palace and I...

The Cajun and Creole dishes that are the cornerstones of New Orleans cooking — gumbos, etouffees, jambalayas — are often delicious yet not uniformly so, especially when duplicated by non-Louisiana chefs. How come? There are as many ways to make...

On the constantly-changing stage of the $558-billion restaurant industry, it is no secret that casual dining is evolving. Most notably — and to the alarm of many — the middle of this segment is struggling, as fast casual operations capture more...

Nothing on your menu should be taken for granted. Consider, for example, the philosophy of Chef Christopher Tunnell from The Dolce Group. At Ketchup in West Hollywood, he makes five flavors of homemade ketchup daily, as well as peanut butter and...