A new French cookbook explores Marseille as a cultural melting pot
A new cookbook celebrates Marseille, France's second-largest city.
french food
3-Star Michelin Chef Guy Savoy Has Begun Offering Takeout In Paris
As France emerges from two months of lockdown, restaurants still have no reopening date. Among other dishes, Savoy is offering a poultry ballotine with foie gras in a truffle vinaigrette for takeaway.
Yum and Yuck: The Psychology Of What We Eat...And What We Spit Out
This week on the Hidden Brain radio show, we dig into the culture and psychology that determines the foods that make us salivate and the scents that make us squirm.
Hungry, Hungry Hippocampus: Why and How We Eat
Food fills many of our needs. Hunger is just one. Paul Rozin explains the profound role that food plays in our lives.
Mon Dieu! Burgundy Snails Aren't French Anymore
Declining snail populations in France have led to imports of Burgundy snails from European countries. Consumers love them, but not French snail farmers, who want people to eat locally raised snails.
Cloud Eggs: The Latest Instagram Food Fad Is Actually Centuries Old
The fanciful dish was meant to impress nearly 400 years ago, so don't roll your eyes at photos of these pretty edibles: They're actually a time-honored tradition tinged with a bit of kitchen science.
QUIZ: How Much Do You Know About French Food?
It's Bastille Day! Celebrate by testing your knowledge of French food, wine and culinary history.
In Paris, Where Food Is King, Refugee Chefs Show What They Have To Offer
In a weeklong festival, refugee chefs teamed up with their French counterparts to serve up feasts that fuse their culinary traditions. It's an effort to recast refugees in a new, culinary light.
Why French Winemakers Are Seeing The World Through Rosé-Colored Glasses
Many vintners in southern France used to make a few bottles of rosé only for themselves. Now demand for the pale, dry wine has skyrocketed, transforming the lives of the region's winemakers.
Counterfeit Duck Confit: All Of The Flavor, Without The Labor
A classic French dish, confit de canard was originally a way to preserve meat, and traditional recipes can require dozens of steps to prepare. David Lebovitz's fake take cuts the steps down to five.