Sam Dean

There's a cool new desalination device in development, which has us wondering: What's so bad about a mug of the briny deep?

He lives in Cleveland. Plus, the myth of whiskey terroir, how to pick a ham, grain-free bread, and more in today's roundup of food news

Yes, you can age spirits too long. Plus, how toothpaste messes up your sense of taste, how L.A. gangs extorted food trucks, and more in our daily roundup of food news

Inspired by 17th-century Dutch paintings, photographer Paulette Tavormina creates still lifes of remarkable beauty. Check out a gallery of her work, plus a Q&A

It's Friday. Pour yourself a drink

Go anywhere in the world, and you'll find an Irish pub. Here's 10 of the farthest-flung locales where you can raise a pint of Guinness

St. Patrick drove the serpents out of the Emerald Isle...and into our kitchens. (Figuratively, of course.) Here's how people cook them up nowadays

The annual Explorers Club dinner is a showcase for the world's most exotic ingredients. But how do you source beetles and eyeballs, let alone cook and eat them?

Of all the Pi Day pies on the Internet, this is the one we like best

How did the Peruvian tuber come to have its familiar name?

Irish pubs are everywhere—from Dublin to Kyoto to Nigeria. But what makes a good one? Pub expert Bill Barich explains

Pope Francis, the former cardinal Jorge Bergoglio of Argentina, eats like a humble man of the people--but at least he enjoys a good espresso

Our food editor, Allie Lewis Clapp, went on "Today" and showed Al Roker a thing or two about chicken thighs

New York nuns are selling the dessert to stay afloat. Plus, a day in the life of a burger, chopsticks are wrecking China's forests, and more in our daily roundup of food news

Actually, sugary drinks are only the latest food to get banned in America. Here are 11 other weird food laws to be aware of

No food is more associated with Ireland than the spud—which didn't appear there before the late 1600s. So what did people eat till then?

The foundation: Swiss chard. The materials: hot peppers, garlic, citrus. The result: one perfectly proportioned plate

All day Sunday, there's a sale on the Bon Appetit kitchen collection over at HSN. So why not check it out?

As Sriracha Week comes to a close, let's raise a chile-spiked glass--the New-Look Bloody Mary--to the sauce that brings us all together

Or sick from it: 63 people got the norovirus there. Plus, bees love caffeine, England is drinking less, and more in our roundup of today's food news