Lisa Abend

How the legendary restaurant makes sure you enjoy more than just the food.

Eating a bowl of pork fat and noodles for ten meals in a row is less satisfying than it sounds—even when it means visiting all of New York's most obsessed-over ramen shops, from Momofuku to Ivan.

"Already, reservations are down and cancellations are up across the region."

Bovine genitalia, chicken hearts, and raw langoustines are all fair game.

Preventing dishes from melting is a big part of the job.

In stark contrast to the industry's 15-hour shifts and 85-hour weeks, Maaemo gives its chefs four days off in a row.

The only way to combat the highly invasive lionfish is to eat it. But is it tasty enough for the apostles of Nordic cuisine?

A wanton mixing of cuisines—a single menu containing Chinese, Thai, and frikadeller (Danish meatballs)—is everywhere on Copenhagen's Amager district.

A narrative visual guide to what's on the plate at Noma Australia, from crocodile fat to a green fruit that looks like a phallus.

René Redzepis pop-up på havnefronten i Sydney byder på kængurujuice og schnitzel med øresnegl - men ingen gulerødder.

In August, a Mexican federal district judge repealed a two-year-old ban on genetically modified maize, leading many of the country's chefs to worry about GM corn replacing indigenous varieties.

I watched Danny Bowien and Angela Dimayuga transform the world-renowned restaurant noma into a Gonzo-esque space where beautifully composed dishes including koji-fried chicken paired with weed were served alongside the Titanic soundtrack. The...