Who knew LAX would turn out to be Los Angeles' next foodie hotspot? After months of restaurant rumors, the airport has announced that 15 new eateri...

Summer means longer days, which means longer hours at Farmshop at the Brentwood Country Mart and more time for fried chicken.

Late June 2012 proved to be a horizon-expanding time for foie-loving chefs, who offered tasting menus displaying their culinary creativity before the California Legislature banned the delicacy with the passage of SB 1520.

Like the food of those in whose kitchen she previously toiled -- Thomas Keller, Mariio Batali -- getting creative to Giselle Wellman means keeping things fairly simple.

When I lived in Paris, my boyfriend and I would go often to A Douchka in the Marais and eat blini after blini topped with those glistening, steel-grey pearls. But it's been awhile since I've indulged in a true caviar-orgy.

Taylor Boudreaux is the new Exec Chef at Napa Valley Grill, and we know from his time at Puck's catering that he is a whiz, so expect many new things at this always-popular Westwood haven.

We marveled at the exquisite attention to detail and flavor of the various offerings as we ate our way through the menu.

To folks that eat simply to sate hunger -- and do not take pleasure from gastro-intake -- you will not understand the high-priced dishes to follow. Bu...

Taking Mom to brunch on Mother's Day is a classic choice, and most restaurants are waiting for families with open arms on this busy day. But don't go ...

What: Next Tuesday is your last chance to experience this month's West Hollywood's Taste Art event series, an evening of food and wine inspired by art...

Who: Well-heeled fans of fine dining and fine art. What: The Avenues: Art, Fashion and Design District and Los Angeles Times Magazine present TASTE ...

The four day and night Taste of Beverly Hills, sponsored by Food & Wine Magazine, confounded all of its participants and guests by being so much more than expected.

The smartest thing the Petrossian family has done is to enlist the services of one of the finest young chefs in the world to cook at the café. I don't make that statement lightly.