The World Wine Guys, Mike DeSimone and Jeff Jenssen, have done something nobody has ever done before: They've written a book dedicated 100 percent to "Wines of the Southern Hemisphere."

The Michelin Guide to restaurants has been around for more than 100 years and claims more gravitas, by sheer longevity, than most other dining guides. Recognition bestowed by this particular institution can make or break a restaurant.

What do the French make with ground beef? For a cuisine that does really amazing things with leftover bits and pieces, ground meat of almost any kind rarely makes a solo appearance.

Ice cream is a blank slate. Like its old pal cake, ice cream is fine plain but can be adapted endlessly with every flavor and texture you can think of... and some you can't.

How do celebrity chefs support political candidates? With fancy dinners? With non-connected joint expenditure committees? With hundred dollar bills baked into pies?

Photographing the creations of the world's best chefs is Thomas Schauer's deepest passion. "The food I photograph doesn't have to look perfect, it should look like -- it should be -- exactly what the chef created."

When we saw that famous French chef-restaurateur Daniel Boulud tweeted that he was kicking off his 2012 with a bag of steaming Frito pie at from Sunda...

Johnny Iuzzini should have a lot of pride in his work. He's a driven, accomplished pastry chef who from an early age was smitten with sweets.

In September 1991, chefs Jean-Georges Vongerichten and Todd English looked unstoppable. English had just been named the James Beard Rising Chef of the...

Earlier this week we were invited to a fête for a cognac tasting at Daniel Boulud's legendary four star restaurant, Daniel. The event was hosted by ...

Ah, the life of the celebrity chef. Imagine it. You are flown around the world from one resort to another. You are celebrated with special tribute din...

Nathan Myrhvold thinks he can make a better burger than Daniel Boulud. In a symposium commemorating the 10th anniversary of the foie gras-filled db bu...