Yesterday, Momofuku Milk Bar pastry genius Christina Tosi gathered 15 pastry chefs for a massive cookie baking party. Tonight, their cookies will help fight pediatric cancer.
On February 20, Food & Wine will help kick off the Food Network South Beach Wine & Food Festival (SOBEWFF).
Jamie Oliver is a busy man, but somewhere between writing cookbooks and starring on multiple television shows he managed to find some time to revolutionize the state of school lunches in America. Here, he reveals how to eat better and better lives.
Pittsburgh chef Kevin Sousa, a Food & Wine People’s Best New Chef nominee, is working to revive an entire town through a Kickstarter campaign that ends on Monday.
It’s the last day to bid on some terrific cookbooks for a worthy cause: the Invisible Child Fund, which has been set up through the Legal Aid Society.
Chef Glenn Harris of New York's The Jane and The Smith returns to his alma mater to help this amazing program.
Writer Josh Ruxin recreates Thanksgiving in Rwanda. Read more >
Here's how to get tax-deductible cronuts. Read more >
With all this talk of food dudes, it’s worth noting that few people alive today, male or female, have done more for the American palate than the cookbook author Paula Wolfert, who has written for this magazine since its founding in 1978. She’s best known for introducing the cuisines of Morocco and Gascony (in southwestern France) to the American mainstream. Less well-known, she was also a foraging pioneer. Back in the 1990s, when Réne Redzepi was just starting his career, Wolfert began researching her cookbook Mediterranean Grains and Greens, which cataloged dozens of wild edibles when it was published in 1998. (A typical entry in the book’s extensive appendix: “Butcher’s Beard (Borago offiinalis) The young shoots are tart and bitter, but when cooked they develop a bluish purple color and a well-balanced flavor. Used in risottos and frittatas.”) Read more >