If you think food-tasting events can be stuffy and snobby (as I do), then you might like the open-minded, international spirit of the Embassy Chef Challenge (7:30 to 10 tonigh...

“I am here for 12 hours a day,” Ashley Soto says of the Pearl Dive Oyster Palace, where she’s the pastry chef. “This place is like my house. And when you come to my ho...

The most muscle-bound of the Food Network stars, chef Robert Irvine travels the country to recast failing restaurants in just two days and with only $10,000 on “Restaurant: ...

Nobody calls pickles “pickled cucumbers.” Pickles are pickles, a food in their own crispy, crunchy, sweet-and-sour right, thanks to the transformative power of brine. Over...

There is an element of unpredictability to the Oscars. Will Billy Crystal fill out a tux as well as James Franco? If Meryl Streep wins, will Rooney Mara take her down with a g...

Quick! Try to imagine the exact opposite of a pirate. Did you think of a faceless businessman in a suit and tie? Because that’s the logo of the Silver Spring restaurant form...

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 ...