You've eaten at the restaurant — or probably you haven't. Now visit the exhibition.

With a growing number of foods boasting added caffeine for an energy boost, the federal Food and Drug Administration (FDA) says it's time to investigate their safety.

Whenever Esi Impraim's mother made jollof — a rich, tomato-laced dish of meats, rice and sometimes seafood — the time it took to bubble away on the stove was always excruciating.

Food nostalgia, as might be expected, is that feeling of remembering your culinary past, when you sit back and smile, and think to yourself, wow, that was good, or I feel happy.

A U.S. travel magazine has selected Taiwan's “mango avalanche” — a dessert of shaved ice topped with diced fresh mango, as one of the world's best desserts, CNN reported Tuesday.

Like many cultures, spirit and passion are melted into the masterpieces of Italian cuisine. More than just the quintessential pasta and pizza the Italians are so famous for, Italian food is distinct and essential, standing in a kingdom of its own in the pyramid of exquisite high-class cuisines. Italian cuisine is saturated with a sense of genuineness, where the origins of its cuisines derive from family kitchens and home-cooked traditional recipes.

The only one-star Michelin rated steakhouse on the U.S. West coast is showcasing some of their signature dishes in Taipei this weekend.

Dishes designed based on Confucius' (Kongzi, 孔子) teachings are almost unheard of in Taipei. Students in Taiwan grow up studying the Chinese philosopher's thoughts in their textbooks, but relating food with Confucius is something else.

Several months ago, Donald C.H. Ho (何啟華) opened a shop in Taipei's Neihu District, selling a good variety of hand-made pastries. Eying Taiwan's growing tourism industry, the experienced businessman is transferring his know-how into his “Laurel Bakery” (桂冠園), and he is aiming high.

Seen in every airport, Taiwan specialty stores and gift shops, pineapple cakes have long been the quintessential dessert of the Taiwanese culture. The traditional treat has a crumby skin and a very sweet paste with a faint pineapple flavor.