Culture

A wedding cake made of chocolate skulls: YUM. Plus, the tax hike hits restaurants, the Mediterranean diet saves you money, and more in our daily roundup of food news

We love a good grain-based salad, like this warm cauliflower and barley one, and bloggers did too. See how their versions turned out (and maybe try it yourself)

Our editor in chief on when, why, and how he likes to drink alone (no, it's not like THAT)

Surprise: olive oil is still good for you, says science. Plus, Starbucks buys its own coffee farm, the best rice dishes in Asia, and more in today's roundup of food news

Which American city orders the most late-night delivery? Seamless.com has the answers, and the data to back it up

Making beer is fun. Raising money isn't. So brewers are thinking small and opening ultra-small-batch "nanobreweries." Here are 10 of our favorites

Portland chef Jenn Louis came by the BA test kitchen to drop some serious Italian-dumpling knowledge on our plates

Communal eating is trendy--but not always comfortable. Here's how to gracefully navigate the challenge of dining with strangers

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

Food and drink lovers are killing it on Vine. Check out our 10 favorite six-second videos

Laid-off in Georgia, Hardy Wallace headed west to Napa to make good, honest wine with his wife and friends

There's a speakeasy in the Happiest Place on Earth. Plus, sleep deprivation causes weight gain, an Atlanta man figures out how to never eat again, and more in our daily roundup of food news

The Foodist makes it Suntory time with three Japanese whiskys that are making inroads in America

It may taste like grape juice, but for Passover, the kosher wine is editor in chief Adam Rapoport's drink of choice

They may just be bread and meat/cheese/veggies, but these sandwiches are so good we want to get on a plane right now

It isn't exactly easy to grow organic produce in tropical Belize. But as Francis Ford Coppola tells Mickey Rapkin, his resorts (and his enthusiasm) made it work

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

Just follow us on Instagram: chef Rene Redzepi is taking over our feed with a behind-the-scenes look at the best restaurant in the world

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

Gefilte fish doesn't have the best rep, but Imperial chef Vitaly Paley's unorthodox rendition is an homage to his oddly idyllic Soviet childhood

Hope you find your pot o' gold--or at least a pot o' soup--and, of course, a rainbow

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

Ah, now we can enjoy absinthe without the toxic ingredient. Plus, Shamrock Shakes aren't Irish, we all work at Taco Bell, and more in our daily roundup of food news

And cowgirls, too! We put the Thai chicken noodle soup on our March cover, and folks all over the Internet cooked (and shot) it beautifully

Sorry, vegans: It's a fish bladder, and it clarifies the stout. Plus, McDonald's new "healthy" McMuffin, Russian Mardi Gras, and more in our daily roundup of food news

The guys who dive for sea urchin off the California coast face sharp spines, fast boats, the bends, and...sharks. Francis Lam finds out why they do it

Brined for days, cooked for hours, corned beef is a St. Patrick's Day staple. But what about the canned stuff? Amiel Stanek opens a few--and his mouth--to find out

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