If you want the best baguette in Paris, go see Ridha Khadher. The 42-year-old baker has been turning out the long, golden rods of bread since he was 15, and has just been awarded the Grand Prix for...

Not so long ago, there was a certain image associated with being vegetarian. It usually involved Birkenstock sandals, lentil loaf and an agenda.   There still are plenty of all three in the...

The Scottish peat was put on trucks and trains. The destination was Communist-era Czechoslovakia. The recipient: apparatchiks desperate for a decent whisky.   The journey beyond the Iron...

The five-star Phoenicia Hotel have appointed two exceptional professionals to senior level appointments that substantially expand the culinary base at the hotel, Francesco Perricone as Food &...

Raju Arjal is the new chef at TemptAsian, the renowned rooftop restaurant at The Palace. Prior to coming to Malta chef Arjal studied Hospitality Management and Food preparation in one of Nepal’s...

Cocktail competitions pop up all the time and are usually aimed at cocktail bar tenders. It is actually quite rare to find a competition open to all but P. Cutajar& Co. Ltd has done exactly this...

It is the king of sushi, one of the most expensive fish in the world — and dwindling so rapidly that some fear it could vanish from restaurant menus within a generation.   Yet there is...

The world's largest bourbon producer is dipping into moonshining's colorful past to create its own batches of white whiskey.   Beam Inc.'s newest spirit is called Jacob's...

    Tobacco: It's what's for dinner.   A team of Croatian chefs whipped up a pungent meal Thursday, infusing the flavor of the tobacco leaf synonymous with Cuba into...

Milk, eggs, cheese, tomatoes, transglutaminase, sodium citrate...   It may not sound like the last grocery list you wrote, but the growing appeal of so-called modernist cooking — a...