Settle in on the couch with some homemade popcorn and enjoy the best foodcentric films. By David Latt

Review: Two new books offer accessible, interesting meatless dishes for all occasions. By Ammini Ramachandran

Traditional methods make high-end Chinese soy sauce brands perfect for Chinese New Year. By Manuela Zoninsein

Brace yourself. If a friend drops by with a fox she has shot, here's how to turn it into dinner. By Diane Kochilas

One forager’s commitment not to waste any food means turning roadkill into bounty. By Katherine Leiner

Part 3: Unlike other Chinese rice cakes, this version is soft and resonates with roasted sesame. By Carolyn J. Phillips

Part 2: Don't let the name tempt you to dismiss these treats -- luobogao are scrumptious! By Carolyn J. Phillips

A former pastry chef in search of dietary iron whips up ispanakli kek, a sweet spinach cake. By Lauren Chattman

Canadian winemakers gamble on the right degree of freezing cold to produce a tiny amount of elixir. By Caroline J. Beck

Pairing high-end gourmet cheese with foraged meat and vegetables makes for a perfect meal. By Wendy Petty

Cuba may not be a gourmet destination, but its Afro-Spanish-Caribbean fusion has plenty to offer. By Nicholas Gilman

Part 1: Author and expert Gerald Asher breaks with tradition as he pairs wines with Chinese flavors. By Carolyn J. Phillips

Coquillages, as the French call them, are best enjoyed as close to the ocean as you can eat them. By Clifford A. Wright

Review: Tracey Lawson's cookbook traces an ageless village with homegrown food and heart. By Terra Brockman

Wine of the Week: Celebrate romance with the 2008 Lasseter Family Winery Amoureux Malbec Red Blend. By Elin McCoy

Review: Luke Nguyen’s 'My Vietnam' is a home cook's ticket to a flavorful, vibrant cuisine. By Kathy Hunt

Part 2: Gerald Asher explains why certain wines appeal to Chinese tastes and go with the cuisine. By Carolyn J. Phillips

Chef Pierre Thiam talks about bringing Senegalese cooking and the concept of taranga to the U.S. By Jody Eddy

Wine of the Week: The 2009 Freeman Ryo-Fu Chardonnay from California is subtle but powerful. By Elin McCoy