Caroline Hatchett

Across the country, chefs are reimagining pithiviers — the classic French pastry — with bold fillings like cheeseburgers, scallop mousseline, and duck à l’orange — turning savory baking into a showcase of technique and creativity.

Twenty years ago, the craft cocktail landscape looked very different and bars dedicated to cocktails were just gaining ground in New York City. Some of those original pioneering bars are still around and packing guests in nightly. Here's how they stay relevant.

Digging into an old gardening tenet

A peek inside the return of a beloved steakhouse

Over the last few years, a wave of returning chefs and transplants have transformed Savannah’s food scene. The Hostess City now has a thriving bar culture and destination-worthy restaurants.