Elyse Inamine

Tomatoes and basil, meet Fresno chiles and chewy, tender rice noodles.

As a roving food journalist, I'm eating all over town...but I always come back to 29B.

Pichet Ong’s cakes at Brothers and Sisters in D.C. are wildly imaginative and equally delicious. We can’t stop thinking about them.

Pastry chefs, writers, and more are going beyond big-ticket galas and finding a more accessible way to raise money and awareness for causes they believe in. Enter the bake sale.

The simple Japanese pork cutlet sandwich that’s stolen our hearts—and dominated restaurant menus.

Behind a small, spare counter hidden in a college food court, Tsuyoshi Nishioka prepares a single dish: the best niku (beef) udon you’ll ever eat, made with the silkiest noodles you’ll ever slurp.

I’m obsessed with this Japanese dessert and was dying for a recipe. Now we have one.

Prepare to be entranced by pasta.

“Now after 30 years, I think of hospitality as a kind of social work.”

If you’re on chips and salsa duty, bring this homemade salsa and watch everyone swoon.

We’re hooked on the rice paper salad and egg-yolky pho at the new Vietnamese restaurant in Greenpoint.

You’ll forget you’re in New York City once you step into Ayako Kurokawa's bakery

An ode to Zippy’s, the island’s beloved restaurant chain

Why we want to spend all night at Frenchette, chefs Riad Nasr and Lee Hanson’s new wave French brasserie.

Anthony Falco left Roberta’s. Now he’s traveling the world, helping open new pizzerias, and dreaming up new toppings.

After going through at least 1,000 straws in one day at a bar, Kelsey Ramage of Trash Tiki says enough is enough.