Where you eat and what you eat become one in this colorful series by Taubmans Paint Partners and Ross Lusted.
Don't cry over this.
An epicurean haven has just arrived to London's Somerset House, where a vast array of elBulli-everything is on display for all to see.
Cooking is back. But many in our city still don't have the time or the financial means to dedicate themselves to it on a daily basis.
We've been thrilled at the success of Bill's April/May exhibit at NYC's Chelsea Market.
Thinking about food can sometimes lead to artistic and mathematical insight. Suppose we wish to make a smoothie from apple and blueberry purees. While the question of the perfect balance of flavors is a personal one, we can describe all of the possibilities using elementary math.
Geometric Food Art by Sakir Gökçebag Turkish artist Sakir Gökçebag has skillfully re-imagined the idea of food through his series of artworks, w...
That's no moon. Nor is it a mere scoop of ice cream. It's part of a series of ice cream cakes by designers Nipa Doshi and Jonathan Levien for Häagen-Dazs and the upcoming Christmas season.
Russian artist Sergey Pakhomov takes pasta art to a whole new level. Using his patented pasta-making techniques, Pakhomov creates anything from scale models of planes and tanks, to small pasta towns.
Currently, the relationship between food and art has become slightly more equalitarian, if uneven in its ultimate critical reception.
Gelatine is innately beautiful, due to its jewel-like transparency and kaleidoscopic mesmerizing qualities. Several years ago I had the opportunity to put my dream of sharing my personal vision of "Jell-O" into a short film, which I entitled "JOY".