A cook creats a dish during a culinary contest in Neijiang, southwest China's Sichuan province.
"Our Global Kitchen: Food, Nature, Culture" at the American Museum of Natural History in New York certainly feeds an urge to invoke food metaphors.
Tea enthusiast Emilie Holmes hit London's streets in her old van, serving flavorful loose-leaf tea to drinkers she says have had to settle for low-quality brew.
Cuddle a snowman at the Shangri-La Beijing this Christmas.
Ka Kee is a family restaurant that always seems to be packed.
Chengdu Carambola Ice has been pleasing the crowds since 1966 and remains a favorite among locals.
Hong Kong gets the best ingredients all year, and in all seasons.
Chef Paolo Monti is serving a five-course menu with wine pairing showcasing white truffle.
At Gold, chef Harlan Goldstein is serving two grams of intoxicating white truffles on eight dishes.
In keeping with Dim Sum Bar's novel twists on traditional Cantonese small bites, the siu mai pork dumpling has been a hit.
Executive chef Martin Kniss' signature dishes for Cafe Deco are many, including that famous pizza.
One of Ming Court's most popular items, the black and white simplicity of the silky bean curd dish (pictured) is gilded with edible gold leaf.