A push for local foods helps hotels differentiate themselves in a crowded marketplace, where catering to business travelers is a priority.

Why lukewarm hot dogs still rule the streets of New York City.

Melissa Clark shows how to make a classic Middle Eastern dish featuring a spicy tomato sauce with eggs baked on top.

At Vietnamese restaurants in America, all kinds of foods are served together — noodles, soups, stir-frys, spring rolls. But in Vietnam, restaurants are often devoted to a single dish.

The Slow Money National Gathering in Boulder, Colo., brought together small and local food enterprises with financiers as an antidote to big agriculture.

The ultimate goal of venture capitalists in Silicon Valley, who funneled about $350 million into food projects last year, is to transform the food industry.

Melissa Clark shows how to caramelize garlic cloves while keeping their insides soft and sweet.

The founder of the popular New York Asian food festival has branched out to four other cities.

Tired of banana bread and banana muffins? Melissa Clark presents another sweet option for ripe bananas.

Not only do you save money by cutting up a whole chicken yourself, but you also get the backbone to make stock. Melissa Clark demonstrates how.