The story of a merry — and savvy — widow and the history of the effervescent drink that immortalized her.

An exploration of the 17th-century shift in French cooking, when chefs rejected pseudomedical dictates to emphasize a more novel merit of food: its taste.

Traditional cafes and bars all over France are suffering and in some cases even closing, hit by changing attitudes, habits and now a poor economic climate.

The kitchens in “French Country Kitchens” are like older French actresses: their age is visible and celebrated.

Olivier Roellinger is the fourth three-Michelin star chef in France to renounce his stars in recent years.

An expatriate son brings his family a taste of Paris.

Anselme Selosse believes the magic of Champagne takes place deep underneath the region’s chalky soil, where the vines take hold of what he calls the essence of the earth.

The fourth generation of the Gillardeau family has modernized and expanded the company, in an oyster industry that has been reluctant to change.

The continued fascination with the arcane issue of grape clones hints at the desperation of consumers to gain some sense of control over where their wine dollars are going.

A girl’s lunch with Picasso becomes a master class in mischief.