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"Just let it melt on your tongue," Jose Martinez-Valero instructed. "It will dissolve into pure flavor." I placed the tiniest sliver of jamón Ibérico

As something of a general-assignment reporter on the food beat, I cover everything from elite top chefs in the farm-to-fork realm, to Napa winemakers,

Before his death, Roger Ebert wrote a review of the new Ramin Bahrani film, "At Any Price," and said, "This is a brave, layered

Follow Danielle Nierenberg, and you will end up in interesting places. I learned this reading the missives she e-mailed from developing nations around the

I was part of a conversation recently with colleagues in the food world who were griping that nothing much had changed in the health

The holidays were nearing when I eagerly skipped down the yellow-brick road into Dr. Mehmet Oz's world of "What To Eat Now: The Anti-Food-Snob