If the next meal you order out arrives looking like it should be eaten with a garden spade, dig in. Area chefs are tossing blooms into food and cocktails with the same abandon...

No matter how sophisticated our palates, some mass-produced flavors are hard-wired into our taste buds. So it’s simultaneously daring and safe for chefs to attempt their own...

In a culinary beauty contest, bone marrow wins no tiaras. Cooked expertly, it arrives on your plate as a gray, viscous, jellylike substance, usually encased in the vessel from...

Chefs describe eggs as a wonder ingredient: Crack a shell, and a dish magically becomes creamier, richer, silkier. In their softer forms — with pillowy whites and runny cent...

Just as an art collector would never slap an Ikea frame on a priceless Vermeer, a devoted practitioner of cocktail craft is loath to throw a handful of pedestrian ice cubes in...