Some hungry customers began lining up outside the pastry shop around 3:30 a.m. Others managed to keep their taste buds at bay for a few more hours, arriving at the patisserie around 6 a.m.

Antonio Malpeli gazes proudly at the towering rounds of Parmesan in his small factory and declares one thing sure: the medieval monk recipe used to make this Italian delicacy will never change.

Bruno Paumard, the cellar master at a vineyard in China, can't stop laughing while describing a bottle of supposedly French wine a friend gave him two years ago.

Indonesia's heavy dependence on rice as the primary staple food has triggered the need for food diversification, but up to now it is still a work in progress.

The world's top chefs say it's only a matter of time before Latin America, home to Brazil's black bean stew “feijoada,” Peru's refreshing raw fish “ceviche” and Mexico's street tacos, cooks its way into gastronomy's elite.

You've eaten at the restaurant — or probably you haven't. Now visit the exhibition.

With a growing number of foods boasting added caffeine for an energy boost, the federal Food and Drug Administration (FDA) says it's time to investigate their safety.

Whenever Esi Impraim's mother made jollof — a rich, tomato-laced dish of meats, rice and sometimes seafood — the time it took to bubble away on the stove was always excruciating.

Food nostalgia, as might be expected, is that feeling of remembering your culinary past, when you sit back and smile, and think to yourself, wow, that was good, or I feel happy.

A U.S. travel magazine has selected Taiwan's “mango avalanche” — a dessert of shaved ice topped with diced fresh mango, as one of the world's best desserts, CNN reported Tuesday.