Culture

Exciting news: Our annual Food Lover's Cleanse is now a book!

But, yes, you want to drink it.

The second you feel a tickle in your throat—try these methods.

Beat the holiday grocery shopping stress by ordering your Christmas bird online.

Senior editor Julia Kramer loves her Chicago-style hot dogs and couldn't live without her kitchen step-stool.

Nothing says Christmas like Chinese food.

The "advanced lipstick-wearer" also has a thing for artisanal mustard.

For Israeli-born Yotam Ottolenghi, Christmas in London definitely took some getting used to. Two decades later he’s come to love the bustle and fuss (and endless meals).

They don't call professional cook Morgan Angelone "The Wolf" for nothin'. Here's what the Austin, TX cook has to share about being better, smarter, and more efficient in the kitchen.

And why no one will be eating it.

Chef Magnus Nilsson runs the kitchen at the Michelin-starred Fäviken, one of the world's most isolated restaurants, in Järpen, Sweden. Tickets to Nilsson's dinners sell out constantly, but now anyone can experience the pleasures of Nordic cooking, thanks to his 768-page new book, "The Nordic Cookbook." He joins deputy editor Andrew Knowlton to talk about how Nordic food got its street cred.

For the perma-cool lead singer of No Doubt and coach on NBC’s "The Voice," Christmas has always been sacred. It’s also been a nonstop stuff-your-face affair.

W Magazine beauty director Jane Larkworthy (a.k.a. The Fraudulent Chef) regularly hosts 20-person dinner parties—and keeps it real—in the Berkshires.

Happy 100th birthday, Frank. Now it's time to eat.

Fresh from touring with Taylor Swift, the sister supergroup Haim rings in the new year L.A.-style. Chefs Jon Shook and Vinny Dotolo fire up a Cal-Med feast.

When $30,000 bar tabs are the norm.

The coffee obsessive—and star of "Angel from Hell"—shares her surprising Christmas Eve ritual.

The complex-tasting, easy-to-make elixir behind great high-end cocktails.

The force is strong with these foods.

Designer Alex Tatusian is convinced the best toast is made on the stove.

What's it like to be a professional chocolate tester? Pretty darn sweet.

Wait, you're not excited about the prospect of a boozy evening with your colleagues? Allow us to give you a few pointers.

We asked pastry chef Dominique Ansel to give us his version of the rainbow cake. You're welcome.

Comedian Marc Maron has interviewed everyone from Keith Richards to President Barack Obama on his hugely popular podcast, "WTF." Today, he joins us in our own podcast studio—this time, in the guest seat—and we find out the man can cook.

Am I allowed to regift? Do I have to bring my host(ess) a gift? Columnist Ben Schott answers all your etiquette questions.

See the Mona Lisa, painted in icing.