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In Paris, holiday buche de Noel cakes verge on art. Cookbook author Dorie Greenspan has created her own Franco-American version that's fun to make and "just as good as birthday cake," she says.

Jay Bentley's wife loves his recipe for pork schnitzel. The owner of the restaurant Open Range, in Bozeman, Mont., breaks it out anytime he wants to make her happy.

Dorie Greenspan struggled to recreate a friend's sweet dessert, but he just wouldn't divulge his secret. "It's nothing," he said. "It's so simple." Turns out, it is simple — once you have the recipe.

The story behind Gesine Bullock-Prado's elaborate chocolate-marzipan-pumpkin-mousse cake involves her late mother and a rescue cat.

Once Claudia Lucero had mastered rapid cheese-making, she knew it was time to tackle cheddar. But cheddar takes months, even years, to age, so Lucero devised a pseudo version: the Smoky Cheater.

It's hard work to stretch pastry dough as large as a tabletop. That's why few people still make tahana strudlathe traditional way. But for Sasa Woodruff, the strudel is a link to her Slovak roots.

IBM's supercomputer has crushed Jeopardy!Now chefs are using Watson to come up with new kinds of recipes that work around dietary restrictions and other limitations.

Around the world, new gin distilleries are popping up like mushrooms after a rain. NPR traces the boom to its historic roots in London, which once had 250 distilleries within the city limits alone.

Steven Raichlen says slow cooking can transform beef brisket from a dry, tough cut of meat into something "incredibly rich and soulful."

Two entrepreneurs have developed new tricks to make food that's literally illuminating, using ingredients that are as natural and unprocessed as possible. It's just basic food chemistry, folks.