Culture

Inside a gingerbread-house contest, where it's Rem Koolhaas (with marshmallows) versus a Sandy-ravaged graham cracker home

From Atlanta to Los Angeles, here are 12 great restaurants (Spanish, Southern, Sichuan) serving up serious New Year's Eve specials

Hot Bread Kitchen brings the booze with this festive German Christmas bread

December 25 is a day for gathering, and what could be more communal than an Asian hot pot feast? One stylish Chinatown expert shows how it's done

These blueberry and cream cookies will take you back to a time when the sun was high and the air was warm

And I feel like chayote. On the eve of the apocalypse, a primer on Mayan foods

A nearly exhaustive catalog of all the food in Quentin Tarantino's movies, from "Reservoir Dogs" to "Django Unchained"

Please, don't hit on bartenders. Plus, Downton Abbey in gingerbread, Denny's Hobbit menu reviewed, and more in our daily roundup of food news

Quick, what are you going to put on these gooey chocolate treats? Whatever's at hand, from toasted nuts to cookie crumbs

A rolling pig, a moveable cupcake, and a bicycle cafe are just a few of the strangest mobile food vendors around

Eric Ripert, Danny Bowien, and other chefs are in Playboy, grapefruit can kill, and more in our daily roundup of food news

A magnum of Anchor Brewing Company's rich, dark Christmas Ale is the Foodist's pick for the holiday table

Or, you know, ginger cookies

Easy DIY food gifts (scones, granola, Sriracha) from five of our favorite restaurant cooks

To score some of the world's best craft brews, you have to go underground. Welcome to beer's thriving black market

The EU controls the names of some unusual foods, from Spanish tigernuts to Chinese white asparagus to Yorkshire forced rhubarb

Roquefort, to be specific. Plus, a baby hippo's first meal, drinks that make you explode, the year in bacon, and more in our daily roundup of food news

A topping of pretzels, peanuts, and caramel might be too much for the average cookie. But our blondie is no mere cookie

Bon Appetit's bible on charcoal (or gas, whatever) fired cooking is here--or at least ready for preorder