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Liv Schmidt has inspired debates with videos that some believe encourage disordered eating. One social media site tried to remove her.

From olives encased in Jell-O cubes to giant ravioli, iconoclastic takes on Italian classics are shaping the menus at a new wave of restaurants.

There will always be olives. But what about crystallized flowers or a charred spice pod?

Yann Nury shares his recipes for three festive hors d’oeuvres: caviar tater tots, grilled-cheese wedges and beef tartare bites.

Soaring Bay Area housing prices, a highly diverse community and some of the world’s best produce have been catalysts for the dining scene in California’s...

With nostalgia comes Bundts, Black Forests and elaborate gelatinous confections. Would you like a blowtorch with that?

A debate over who gets credit for inventing a dish proliferates on and off the Dallas fairgrounds.

Ribbons of finely sliced charcuterie have become a staple at a certain kind of restaurant, for reasons both luxurious and not.