After seven years and 838,706 servings of General Tso's chicken, filmmaker Ian Cheney talks about his globe-trotting new documentary, "The Search for General Tso." It traces the origins of the dish and, through it, tells a story of Chinese and Chinese American identity, and the interplay between food and culture at large.
Victoria Clark and Melissa Scott bite off a very specific bit of history with thier new book, "Dictators' Dinners: The Bad Taste Guide to Entertaining Tyrants." They discuss the paranoias, obsessions, and just weird tastes of these figures.
Long a staple of Tibetian and Nepalese cuisine, the momo dumpling is having a momo-moment.
David Gelb, the documentarian who made "Jiro Dreams of Sushi" discusses his subject's passion for perfection and the secret to sublime sushi.
Word-obsessive Ben Schott delves deep into the peculiar argot of dining professionals.
We turned to beer critic and historian William Bostwick to pour over some recent beer news, from craft brewers getting a little too crafty, to sport stadium beer that's not quite boozy enough.
Acclaimed chef and best-selling author Gabrielle Hamilton knows her way around a kitchen. For 15 years she has helmed Prune, one of the most celebrated restaurants in New York City, and her memoir "Blood Bones and Butter" won a James Beard award. This month she released her first cookbook, "Prune."
Building on the cold brew coffee trend - and the eternal love for cracking open a cold, carbonated bottled drink on a hot day - Austin entrepreneur Kevin Chen has developed Coffer, a naturally-fermented carbonated coffee soda.
Food fans have long known Japan gets the kookiest Kit Kats, but that country's latest Kit-Kraze goes beyond matcha, soy sauce or cherry variations. It's kind of a candy bar crossed with a Shrinky Dink. Just in time for Halloween, Rico and food writer Clarissa Wei cook some up.
Jafflechutes is Melbourne's first "float-down" eatery. Simply pay online, wait at the "X" at the designated time, and be ready to catch.