Chefs sometimes have a problem throwing food away. As far back as ancient Egypt, cooks were salvaging leftover loaves by turning them into dessert. These days, bread pudding, ...

Attention, bright young drinkers of D.C.: Think your nuanced knowledge of single-batch rye and hand-chiseled ice makes you a cut above? Max Kuller, the hip wine director of Sp...

You don’t have to be a vegan to appreciate the sticky buns, cakes, muffins and other treats Sticky Fingers owner Doron Petersan creates in her dairy-free Columbia Heights ba...

In college, I was a serial egg-and-cheese sandwich eater. To me, a toasted English muffin filled with a fried egg and melted American cheese was the perfect hot breakfast trea...

Sunday is a day of rest in many countries, but not in Italy. That’s when families gather in the kitchen to prepare epic dinners that bring generations together. For those wh...

Step away from the Chef Boyardee can and stop humming “On Top of Spaghetti” already. The meatball — the comfort food classic common to cuisines as disparate as Afghani (...

“Welcome to another meeting of Gluttons Anonymous. I really hope no one has eaten for a week,” jokes Anthony Pitch at the start of last weekend’s Adams Morgan restau...

Even in my free time, I find myself reading up on food. An article I saw a few weeks ago predicted a “trendy” item for the new year that I used to think was pretty ordinar...

Whether he’s downing codfish ice cream in Puerto Rico or rooster testicle soup in Taiwan, “Bizarre Foods” host Andrew Zimmern never seems to have a boring meal. For the ...

It seems as though every food blog I read lately is down on D.C. Restaurant Week, the infamous period of prix-fixe specials ($20.12-$35.12) offered in and around the city (thr...

According to the rules of the road, you’re never supposed to eat at the same place you gas up your car — unless you like dried-up doughnuts, withered hot dogs or nuked bur...

Brooke Siem and Leslie Feinberg were just two 20-something victims of the recession when they starting hitting the bottle to make a living. Siem — a trained pastry chef work...

New Year’s Eve is so hyped up that it’s tempting to just hide in your house with a few friends and a bottle of champagne. You don’t want to get stuck in some heinous Dup...

Happy early New Year! I hope you’re managing to get through the holidays without being subjected to the season’s biggest bane: liquor-soaked desserts. Why is it only aroun...

Sichuan province might be to the rest of China as Paris is to France. It’s the home of some of China’s most discerning gastronomic tastemakers and taste buds. It’s a pla...