Recipe from Bon Appétit

What does it say about us that we eat so much fast food and eat food so fast?

On the nation’s greatest food holiday, the culinary habits of millions can be analyzed like never before.

A trend for birds that are said to be more flavorful, but cost more and take longer to raise.

The small-business world is going cupcake-mad, and not just in meccas like Los Angeles and New York.

Sushi Class With Sake.

A number of chefs and restaurateurs have taken on everyday foods, revisiting, revising and approaching them with care.

Soul Food Farm learned the meaning of community-supported agriculture the hard way.

Recipe from Gourmet

India’s leader was the guest of honor at the Obamas’ first state dinner, which they infused with distinctive touches.

Here's an appropriate video for those of you preparing to feast tomorrow; it's a montage of scenes from great food movies ("Big Night," "Like Water For Chocolate," "Goodfellas," etc) created by Matt Zoller Seitz: That Thanksgiving scene from "Avalon" fueled a running punchline in my family; every Thanksgiving my dad would say, in a thick Yiddish accent, "You cut the toikey?" My mom would say it too. And thus I hope you all have fun cutting your toikeys tomorrow.... Adam Roberts http://www.amateurgourmet.com/

The annual “Save the Best for Last” potluck, held in Jamestown, R.I., brings together more than 65 guests and their transformed Thanksgiving leftovers.

What gives the Spanish tortilla its elusive flavor is that the potatoes and onions are submerged in gently bubbling olive oil.

Seeking a primal connection with what’s on the table, food-obsessed urbanites are forming classes and clubs to learn how to hunt.

No country can match Italy for the sheer variety of its digestives, called amari, which can soothe the stomach after a big meal.

Sarah Black is now in charge of the baking at Fairway markets.

Tadashi Ono and Harris Salat have published “Japanese Hot Pots: Comforting One Pot Meals.”

Lina Kulchinsky, a lawyer turned pastry chef, did not want to open an everyday bakery. One day her husband brought her a pretzel from a street cart and an idea clicked.

The fries aren’t bad at this hot spot in the meatpacking district, but the burger is deeply uninteresting.