Savory baked apples topped with barley pilaf create a lovely, autumnal flavor.

Food scientists are proposing a novel solution for the global food crisis: Let them eat potatoes.

Candle 79, one of New York’s most ambitious vegan restaurants, is pleasurable and largely satisfying.

This dessert is loosely based on the Moroccan seffa, essentially sweetened couscous sprinkled with rosewater.

Cutting the start-to-finish time of Jim Lahey’s no-knead bread seemed worth a try: this shortcut recipe can be done in an afternoon.

As food prices soar, the improbable business of buying and reforming collective farms has attracted financiers.

It may dismay the Neapolitan pizza police, but whole-wheat pizza is showing up more often.

Although much attention has been paid to the unease of Asian-Americans over rising rice prices, there is less public awareness of similar feelings among Latinos.

Rising prices for organic groceries are prompting some consumers to question their devotion to food produced without pesticides, chemical fertilizers or antibiotics.

To Passover cooks parched for new ideas, wandering in a desert of matzo and dried-out brisket, Susie Fishbein is like a tall, icy Coca-Cola.