The words "soul food" may conjure up images of chitlins or catfish -- but the stories behind those dishes reveal the complicated history of African American food traditions.

Equinox Chef Todd Gray and Ellen Kassoff Gray talk about farm-to-table dining and how their marriage brought his culinary training to the foods of her Jewish heritage.

Ancient dietary staples like farro, arugula and quinoa are making a comeback in modern recipes that are as much about flavor as nutrition. We consider the benefits and the industry behind these foods.

Bill Cain isn't just an award-winning playwright; he's also a Jesuit priest. And he brings the two together in "How To Write a New Book for the Bible," making its East Coast premiere at Maryland's Round House Theatre.

A new study says a Mediterranean diet prevents heart disease, thanks in part to the ubiquitous olive oil. We explore what's really inside that dark bottle, what extra virgin really means and why olive oil is so good for you.

We visit a renowned D.C. bartender to find out how certain liquors, herbs and fruits can harness the power of Cupid.

When it comes to barbecue, Steven Raichlen literally "wrote the Bible." Get secrets on grilling everything from scrumptious ribs to tasty angel food cake....