Matt Goulding

From tail to snout, from grunt to squeal, a pig from Pennsylvania (plus some really great chefs) can teach you how to savor every last detail of dinner

Mexican food has suffered in its trip to El Norte. But you can experience the real thing in your own kitchen. Take fresh ingredients, add fire, and you're there.

Padma Lakshmi, the Top Chef temptress, has wandered the world collecting flavors, savors, and cooking techniques.  Here, we serve up this exotic dish in 4 courses

We scrambled behind the counters, dug under the drive-thrus, and plunged into the deep fryers to find out what's really going into our meals

The U.S. food industry has declared war on your waistline. Here's how to disarm its weapons of mass inflation

A Brazilian shaman said he could. An adventure on the edge between medicine and miracles.

We call it seductive cooking, she'll call it amazing!

7 marinades and spice rubs to pack your food with flavor

Six midmeal tip-offs that a woman wants you for dessert

Italians named this dish after the devil because of its fiendishly spicy heat