Restaurants

From fried oysters to chili dogs to Israeli lamb shoulder, it's one overindulgent evening in the life of columnist Matt Duckor

There's nothing Matt Duckor loves more than a classic $3.50 sausage-egg-and-cheese breakfast sandwich from an NYC bodega

Mario's got a new meat-heavy restaurant in L.A., and we've got an exclusive preview of NOWNESS.com's video feature on chi Spacca

Mile End Sandwich may be famous for its smoked meats, but there are plenty of other tasty things between two slices of bread on the menu. We have video proof

When the Barbie Cafe opened in Taipei, it joined a host of odd theme restaurants (ninjas, Hello Kitty, toilets). Catherine Shu dares to peek inside--and taste the menu

They grow underground and look like little rocks. They're called potatoes, and they're taking the culinary world by storm

Out on subarctic Baffin Island, Tadashi "Buck" Helmslemsson is cooking up miracles—and angling for a spot on the World's Best Restaurants list

When it comes to good late-night noodles, head to Beantown

How farmer Courtney Guerra and LA's Alma restaurant plan to be monogamous

Three ways in which chefs are cooking (or not cooking) this little red root

A first-time cruise can be intimidating, but onboard Oceania's Riviera, the kitchens, not to mention the dining rooms, make you feel at home

At Suzanne Goin's reinvented A.O.C., says columnist Matt Duckor, the humble mix of greens gets its star turn, thanks to three smart techniques

Tokyo is going gaga for huge, messy, American-style burgers. Shake Shack, watch out!

Californians rhapsodize over In-N-Out's never-frozen patties, its special sauce, its secret menu. But is the burger chain's appeal just overheated nostalgia?

Yeah, we know Sriracha is good. But there are other awesome Asian hot sauces, too. Could one replace the Rooster? We burn through 7 candidates

Matt Duckor has ogled photos of Husk's dishes. He's eaten Sean Brock's food in New York. So will Husk's fried chicken taste any different in South Carolina?

Sanuki udon--little known outside Japan--are thick, toothsome, deliciously simple, and causing a frenzy. Tom Downey slurps them at the source

Columnist Matt Duckor falls hard for raw ahi salad at Da Poke Shack in Kona, Hawaii

Feast in understated elegance at Trasierra, a 16th-century villa outside of Seville

Andrew McCarthy returns to Maui on a quest to find the banana bread that lives in his memories

Peter Serpico, David Chang's righthand man at Momofuku, is setting up shop in Philly and looking forward to "a little bit of chaos"

From sushi to soup dumplings to Scotch you can drink on the street, 7-Eleven is Japan's mealtime hot spot. Here's how to navigate its aisles

Matt Duckor visits Mile End for the Brooklyn deli's new Sunday-night Chinese dinner series

Andrew Knowlton picked BA's Most Important Restaurants. Here he explains why he came up with the 20, how chefs eat, and what he thinks of list critics

It's David Chang's world, we're just eating in it

The baby in the Mardi Gras king cake is not the only hidden-treasure treat. Here are 9 traditional foods that come bearing secrets