With 41,000 Chinese restaurants in the U.S., why aren't there more national chains dishing out sit-down Chinese food?

If there is one food item synonymous with the province of Quebec and the city of Montreal, it's poutine. Poutine is a dish that marries a great deal of fries, squeaky cheese curds, and ladles of gravy sauce. Some people think the combination is disgusting, but a majority of Quebecers think it's the holy grail of all dishes.

While we set out on the dining adventure that's to be 2013, it's always fun to speculate where that adventure will lead. Here's what some of the major news outlets around the country are predicting.

Bivalves are shellfish consisting of two hinged shells and a soft body, such as oysters, mussels, clams, and scallops.

Timeline, tips and recipes to get a head start on holiday entertaining.

In which we find ourselves firmly in the land of olive oil and spicy peppers.

Bond's most memorable characteristic is his penchant for martinis 'shaken, not stirred.'

Many restaurants these days are reverting back to local farms to gather the freshest ingredients.

Like most food lore, there are conflicting accounts of the drink's origin.

I first encountered Jidori chicken last year at the Skyline restaurant atop the Huntley Hotel in Los Angeles.

If you visit any of today's modern Chinese American communities, such as the San Gabriel Valley outside of Los Angeles, Flushing in New York, or numerous areas around San Francisco and Silicon Valley, and even Houston, you will find an interesting array of wonderful and delicious Chinese food.

Often used as a substitute for pasta or rice, farro is a grain with a nutty flavor similar to brown rice. It is gluten-free and rich in fiber, magnesium and vitamins A, B, C, and E.

My dad grew up on Maui, and even though our family was raised in Virginia, we always kept SPAM® in the pantry.

Even when we're not talking about food, we're often talking about food. Food is so engrained in our everyday vernacular that we barely notice it. But where do these food clichés and food-related idioms come from?

Our eyes have been conditioned to see certain foods in a particular way and while some colors stimulate the taste buds, others are capable of killing the appetite.