Bouillabaisse a la Marseillaise

Julia Child's recipe

Ojibwa tribe members gather 50,000 pounds of wild rice each fall on the White Earth Indian Reservation in Minnesota (Ryan Stevens "knocks" grains into a canoe while James Frederick poles).

Going With the Grain

On Minnesota lakes, Native Americans satisfy a growing hunger for "slow food" by harvesting authentically wild rice the old-fashioned way


The Venice Biennale: Main Course


The Venice Biennale: First Course


Sip 'n' Swirl, Y'all

In the heart of the Lone Star state, wineries are giving Texans reason to toast


Tea's Time

The ancient drink makes a comeback


Passion Fruit

Edward Weston quested for the perfect pepper

Chef, restaurateur, and leader of the slow food movement, Alice Waters of Chez Panisse

Getting Kids to Eat Their Veggies

A Q&A with Alice Waters


No Chive Left Behind

Not since the launch of Sputnik has U.S. education seemed so ripe for reform


Haute Tomato

I can forgive the French for almost anything. Except dessert


Sweet Taste of Spring

The season's first sap makes the finest maple syrup— but not without some backbreaking labors of love


Recipes from Another Time

Savor the flavor of old St. Augustine and try a couple of these original recipes


Meet Me at the Automat

Horn & Hardart gave big city Americans a taste of good fast food in its chrome-and-glass restaurants

A drive-in with an inflatable movie screen in Brussels, Belgium

Drive In, Conk Out

By Jimmy Kennedy River Run Cookbook: Southern Comfort from Vermont

Book Reviews: River Run Cookbook: Southern Comfort from Vermont


Le Bocuse d'Or

When the American chef Tracy O'Grady showed up at the grand summit of haute cuisine this year, she had one thing on her mind: winning


Shaker Recipes

A compendium of thoughts on the Shakers from some quotable notables


Into the Heart of Chocolate

Christian Harlan Moen, an assistant editor at Smithsonian, humorously handles Last Page submissions and keeps writers honest with his fact-checking skills


Please Eat the Art

Bananas, mushrooms, yams take on all sorts of delightful forms in the hands of food sculptor Saxton Freymann


For the Love of Mustard

Across the continents, the market for this crowd-pleasing condiment is booming

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