A small-batch ice cream maker in Baltimore explores the sweet — and salty, spicy and even a little nutty — sides of historical people and places through clever, deeply researched flavor combinations.
At this national contest in North Carolina, these intricate and gravity-defying works of edible ingenuity might just make Hansel and Gretel think that warring with a witch was worth it.
Food and surrealism make bizarre bedfellows in Les Diners de Gala, first published in 1973. Now, you can get a reprint of those recipes and illustrations — and a peek into his legendary banquets.
As craft brewers try to make their brews stand out in an increasingly crowded field, they're driving the expansion of a singular business: custom-made beer taps.
Instagram is the Internet's semi-obsessive, borderline-creepy love letter to food. But behind every great meal is a plate doing a pretty-OK job. So a comedian made an Instagram to celebrate plates.
Intricately crafted replicas of all sorts of dishes and drink — cakes, sushi and even beer — are ubiquitous window displays in Japan. A new book visually explores the culture of Nearly Eternal food.
A photo series exposes the cheats food stylists use to make dishes look so scrumptious in glossy magazines and cookbooks. Roast meats are glazed with motor oil, and milk is replaced with glue.
In 1936, the surrealist Meret Oppenheim wrapped a teacup, saucer and spoon in fur. In the age of Freud, a gastro-sexual interpretation was inescapable. Even today, the work triggers intense reactions.
With its vibrant watercolor illustrations and delicate hand-lettered recipes, artist Marcella Kriebel's cookbook is as much an art project as a manual for making tasty meals from Latin America.