I'm often asked about kid-friendly things to do in Paris. Since I don't have any kids (at least I don't think I do...) I asked my friend Paul Bennett, a writer who runs Context Travel and has...

It's tough call, but I'd have to say that Flo Braker is my favorite baker in the world. Having known her for a few decades, I can't think of another baker that I like more. And I won't apologize...

Not to simplify some of the world's great and highly-nuanced cuisines, but much of their flavors can be accomplished at home by just stocking your pantry with a few of the essential ingredients....

Neufchâtel got a makeover when it crossed the Atlantic, to the states, where it's used to refer to low-fat cream cheese, which bears no resemblance to true Neufchâtel, a cheese that certainly...

The most commonly-asked question for a certain cookbook author, aside from "Can I replace the corn syrup?" by a longshot, is: "Can that be frozen?" So the fellow in question wrote an ice...

Many people who tackle French recipes get stumped by the sugars, which don't necessarily correspond to the sugars available elsewhere. All supermarkets in France carry white granulated sugar and there's often unrefined sugars, such as cassonade, which...

About a year ago, I was having supper in a friend's apartment and everything we ate was simple, and tasted really good. He'd lived on a farm near Toulouse for many years, where he worked for one of France's agricultural organizations. Now he lives in...

When I started this site, I had forums, where people could chat and post messages. Before we took it down (because my brain was about to implode), one of the burning questions on there was this: Is couscous pasta? My contention was that it...

If you go to Lyon, you'll find Saint Marcellin pretty much everywhere. It's the best-known cheese from that region, and the user friendly-sized disks are inevitably piled high at each and every cheese shop you step in to. Locals bake them at home and...

Every year I get a slew of requests from people looking for a recipe for Pumpkin Ice Cream. While in The Perfect Scoop I have a recipe for Sweet Potato Ice Cream studded with maple-glazed pecans, there's something about the fall that makes people think...