In the evening of April 14, 1912, a 10-course luxury dinner was served to only a few upper-class guests in the first-class cabin on the Titanic.
The wine dinner was confidently called "Splendor of Europe" as it paired award-winning Italian wines from Antinori with southern French cuisines.
Flambe is the word at Boston restaurant, and Donna Mah is alight with pleasure.
The country is catching Ye Jun's passion for Shaanxi cuisine, he reports in Beijing.
When summer weather comes around, an unexpected sight can be seen on the streets of Suzhou: an ice cream truck driving down the streets.
What happens when traditional Western ingredients are cooked in a Chinese kitchen? They will be as delicious as those prepared in the Western ways at Dragon Phoenix.
Donna Mah experiences the organic food approach at Linguini Fini in Hong Kong.
It's not on any menu, and fugu or puffer fish is still technically outlawed for restaurants in China.
FINDS' executive chef Jaakko Sorsa maps out his dream kitchen and what gadgets he can't live without when cooking at home.
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