Culture

It's a doughnut, slathered in butter, dusted with breadcrumbs, and according to Charlotte Druckman, it's crazy good

Allie Lewis Clapp hit the "Today" show this morning and showed how to make quick, easy, hearty winter soups

Know who loves the tablet edition of our magazine as much as you? Editor in chief Adam Rapoport does--here's why

Think that Norwegian cheese fire was crazy? Check out these historical calamities caused by molasses, flour, beer, and, yes, tapioca

In rural Ireland you can drive tipsy, in 1974 you could order pizza by computer, and more in our daily roundup of food stories from around the world

Now that mackerel's no longer a sustainable species in the UK, the Foodist is getting ready for a future of sardines, herring, and jellyfish

It's the ReviewerCard, and the Foodist says it's not only blackmail--it'll get you punched in the nose

We asked the uber-designer (interiors, architecture, fashion) how she tackles 30 meetings a day (plus 5:30 a.m. boot camp). Her answers were revealing

The good news: sushi-grade Maine shrimp are hitting the market now. The bad news: they won't be available for long

You should see what he does with turkey spaghetti. Plus, other tidbits from the nocturnal rapper's morning routine

Yup, Fieri's in the wine biz. Plus, Portlandia mocks foodies, Murakami titles as restaurant names, and more in our daily roundup of food news

The Inaugural Ball apparently didn't put much effort into its menu. Cheez-Its, anyone?

Metaphorically, though, not with, like, actual skewers

Crabbie's has a slow-build spice, a sweet roundness, and oh, did we mention? Alcohol!

The crunch-tastic snack is finally getting its due from grown-ups

More formally known as nam prik noom (Chiang Rai chile relish). Watch Kris Yenbamroong and learn

What kind of cake are they serving at the Inauguration? Ace of Cakes' Duff Goldman explains his six-tiered creation

Are you going to the Inaugural Ball? Us neither. But that's okay, because states like Hawaii, Vermont, and Texas are throwing deliciously wild parties

Lobsters feel pain, Chuck Schumer makes apple pie, ice comes in skull form, and more in our daily roundup of food news

In this exclusive premiere of a Citizens of Humanity video, chef Michel Rostang talks about life (and lunch) with four generations of his family

When bloggers baked our Nutmeg and Black Pepper Popovers, the results were as beautiful as they were buttery

Two Boroughs Larder turns this kids cereal into a treat for all ages, and Charlotte Druckman has the recipe

Eleven Madison Park's eau de vie is not only great for sipping--it makes a great (and New Yorky) cocktail

Especially when Subway's Footlong isn't a foot long. Plus, America wins the whiskey world, how forks gave us overbites, and more in our daily roundup of food news

One runs a French temple of gastronomy, the other an upstart Chinese joint. What could Boulud and Bowien possibly learn from each other? As it turns out, a lot

For three generations, the Uki family has made noodles for ramen shops like Momofuku. In his new BA column, Francis Lam visits their N.J. factory to learn their toothsome secrets

More than ever, Washington and Oregon determine how we dress, eat, and live. Here's how to make that world your own

At least for dining out

That squid could be pig rectum, that pasta has 3,120 calories, that smoothie costs $1 extra (for liberals), and more in our daily roundup of food news

Or even lunchtime. We've rounded up 9 of the weirdest food TV shows, from "Feed Me Bubbe" to "Let's Paint, Exercise, and Cook"