A look inside the university lab where the extra-virgin olive oil controversy came to light. By Elaine Corn

Cookbook authors who share inspiration and imagination have it all over the just-recipe writers. By Clifford A. Wright

Fresh-picked corn at the farmers market? Add it to salads, soups and even pasta dishes. By David Latt

Cod dried in the arctic winds of Norway, a staple food for Vikings, is now a pricey rarity. By Elisabeth Luard

Andi Van Willigan in a double-decker bus with a band on top makes food truck dining a rockin' good time. By Phil Gallo

Restaurants can't rely solely on food to lure in their diners these days. Social media is key. By Judith Weinraub

In Japan, Kit Kat candy bars come in wacky flavors like green tea and are a symbol of good luck. By Susie Norris

From ancient Arab diets to Sicilian recipes, the versatile eggplant has evolved around the globe. By Clifford A. Wright

Spread the Provencal tablecloth and savor the most Parisian of picnics in the shadow of Notre Dame. By Martha Rose Shulman

Versatile purslane, a vitamin-rich antioxidant, is the other summer weed that makes you feel fine. By Diane Kochilas

Computers have their place, but typed or handwritten recipes are ever so evocative. By Deborah Madison

Vietnamese and Thai dishes are familiar in the U.S., but not Lao cuisine. Mok anyone? By Robyn Eckhardt and David Hagerman

The Greek island of Mykonos, beloved by the jet set, is home to a cuisine deeply rooted in tradition. By Diane Kochilas

A Japanese breakfast staple, miso soup anchors a meal that can be as simple or elaborate as you choose. By Sonoko Sakai

Grilling series, Part III: Skip the burgers and dogs and use that grill flame for a sophisticated steak. By Clifford A. Wright

In Greece, flame-roasted eggplant mashed with olive oil is a sure sign of summer. By Diane Kochilas

Grilling series, Part II: Learn to build a perfect fire and assemble the essential tools. By Clifford A. Wright

Chickpea galettes are the best fast food on the Cote d'Azur and easy to make in any cast-iron pan. By Martha Rose Shulman