Don't confuse them with tapas bars, Barcelona's sandwich shops offer tasty, inventive bargains. By Clifford A. Wright

A stroll with Planned Parenthood LA Food Fare's chef of the year uncovers more than the perfect berry. By Lucy Lean

Watching other people prepare dishes from my cookbooks has taught me valuable lessons. By Deborah Madison

Catalonia's market scene brings the fresh ingredients for old-fashioned Catalan cuisine home. By Clifford A. Wright

Barcelona cuisine is a delight of simple flavors and the roots of deconstructive gastronomy. By Clifford A. Wright

The Chinese celebration hits a higher plane with daikon cakes and a red bean paste-filled delight. By Sandra Wu

Star anise, one of the master spices of Chinese cuisine, is a great treat to try for the Lunar New Year. By Jessica Harris

Even if traditionalist chefs say they'll stick with the steel, ceramic knives win over home cooks. By Christy Hobart

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

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

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

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

A grandmother's Irish soda bread is a treasured recipe for comfort food in tough times. By John Lyons

In the Kickass Cupcakes contest, a kulfi recipe surprisingly trumps chocolate entries. By Louisa Kasdon

Oaxaca's sensuous wedding soup can compel you to fake the nuptials just to get a bowl. By Martha Rose Shulman

Another thrifty thought: Eating well on bread and sardines, the Italian way. By Nancy Harmon Jenkins

Earth to Kitchen: Cabbage, collards and kale are better off blanched. By Martha Rose Shulman

A shortcut to cuts. Demystifying flap, skirt and hanger -- as in steaks, not clothes. By Clifford A. Wright