In her new book, Elsa Richardson explores how the gut has been viewed across history.

In his Hungarian-Jewish cookbook, chef Jeremy Salamon of Agi's Counter digs into his family heritage and uses dill like glitter.

For centuries, artists have painted fruit and cakes as a flex.

From diners to sugar shacks, get your flapjacks, crepes, and silver dollars piled high.

The Detroit Institute of Arts will showcase food-themed treasures from near and far.

Now, you can view—and cook from—these nearly 4,000-year-old ancient Babylonian recipe tablets.