Local-mindedness in the West Country’s restaurants is growing, making eating about a deeper connection between the people and the land.

For centuries residents of the Asturias region of Spain have used caves to age their delicious cheese.

Mr. Ramsay is not actually in residence at his latest London venture, the York & Albany, but the place has all his hallmarks: professionalism, attention to detail and tweaks of idiosyncrasy.

A small group of vintners is ditching the countryside and opening wineries in old factories and industrial showrooms in cities across the country.

The romance of pre-Revolution Cuba (or some good semblance of it) is very much alive in New York, particularly in the city’s restaurants.

In the regions of Lombardy and Piedmont, a nascent craft beer scene has begun to emerge, bringing well-made brews into the dining rooms of some of country's best restaurants.

Instead of splurging on the usual candy choices this Halloween, these New York bakeries offer international delights.

This Colombian port town has become an unlikely food destination, attracting the kind of culinary travelers who spend their vacations in Rome and Paris.

There is a new crop of restaurants in the city, run by chefs who believe that eating green does not have to be a culinary sacrifice.

With a crop of new, high-profile restaurants, the city’s vibrant restaurant scene, already considered among the world’s best, shows no sign of slowing down.