Photographer David Halliday's exhibit of food photos is on display at the San Antonio Museum of Art. By Liz Pearson

Chef Ludovic 'Ludo' Lefebvre hits the road for the L.A. Street Food Festival. But can he settle down? By Lucy Lean

A rich shortbread and a sticky-chewy filling make an irresistible Chinese New Year treat. By Sandra Wu

Why not eat those Play-Doh pies? More than 50 years of whipping up inedible clay creations. By Jess Kapadia

Deep discounts, light bottles and thirsty Asia make the list of predictions for this year. By Elin McCoy

TV's queen of domesticity moves to the Hallmark Channel to wield a bigger whisk in a smaller kitchen. By Phil Gallo

Chefs like El Bulli's Ferran Adria use science and technology to explore -- then explode -- recipes. By Clifford A. Wright

History already infuses rum. For one writer, the earthquake will now flavor every sip as well. By Jessica Harris

At the San Francisco trade show, hundreds of gourmet food makers jostle for the attention of retailers. By Susie Norris

Maine fishermen are hauling in tons of the sweet, small Northeastern favorites. By Nancy Harmon Jenkins

New Orleans bakeries each claim their family's king cake recipe makes the best Carnival treat. By Catherine Lyons

Embrace the vermouth and expect some classically simple cocktails to come into their own in 2010. By Jordan Mackay

Andrew Hoxsey is a quiet but mighty voice in the Napa Valley’s efforts to farm sustainably. By Virginie Boone

A Puebla restaurant reinvents a classic dish with authentic ingredients for a new take on tamal. By Lorenza Munoz

The citrus lends itself to a layer cake that uses every part of the fruit for a super-orange dessert. By Charles Perry

As Ferran Adria closes El Bulli in 2012 and 2013, it's a refocusing time for chemistry-happy chefs. By Clifford A. Wright

Jon Fredrikson predicts more inventory backlog and pressure to cut prices. By Patrick Comiskey