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March 20, 2018

Castles where you can eat like a royal

Yes, you too can dine like a king or queen.

March 20, 2018

Restaurants that bet you can't eat it all

Challenging diners to take on enormous plates and flaming spicy dishes, these restaurant challenges take their 'wall of fame' seriously.

March 20, 2018

How to make Domino’s thin-crust pizza at home

For those too embarrassed to order it delivery, here’s how to make it at home.

March 20, 2018

7 unique McDonald’s Happy Meals from around the world

Most children are happy as a clam with a plain cheeseburger, but these international McDonald's offer menu items that cater more to a given country’s palate.

March 20, 2018

Summer foods to travel for in the US

It’s hard to argue about it: summer is the best time of year when it comes to food. With fruit that tastes like candy, crisp, nourishing greens, and farm-fresh vegetables at your fingertips, it’s easy to pass as a gourmet chef by throwing something fabulous together. My favorite summer food is watermelon. I was born in August and my mom always said she inhaled watermelon in the summer heat before she had me. Maybe there’s some connection; I don’t know. And while I love the seedless varieties, there’s something about those big black seeds that takes me back to days when my friends and I would stick them on our foreheads to see which one would last the longest. Context is everything when it comes to food. So many of my travel memories are linked to great food, like street daal at Ravi in Dubai or spaghetti pomodoro at Hotel Cipriani in Venice. But summer always brings me back to my childhood, and to America. Here are ten food-place combos that keep me coming back no matter where I am:

March 20, 2018

Tours offers a sweet-tasting view of Manhattan through ice cream

In honor of National Ice Cream Month, FoxNews.com celebrated with an ice cream tour of Manhattan.

March 20, 2018

Most beautifully designed new restaurants

We’ve surveyed the globe to find the best new restaurants where high design tops the menu.

March 20, 2018

10 steps to making gelato like a pro

There’s a question that all ice cream lovers must face sometime during their on-again, off-again relationship with the frozen confection. The question is one we are ashamed to ask, but eventually have to wonder, "What the heck is gelato?" Sure, we know it’s different. But what makes it that thick, creamy Italian delicacy we yearn for? For help solving the mystery, FoxNews.com went to one of New York City’s resident gelato experts. Michelle Catarata is a professional pastry chef, trained at the Institute of Culinary Education in the heart of New York City. Now her main focus is gelato. When Catarata shifted to making ice-based desserts, she took her background in baking with her.  At Sorella and sister gelato shop, Stellina, the former pastry chef uses everything in her arsenal for inspiration. Some of her gelato flavor highlights include Brown Sugar Strawberry, S'mores and A Bee Named Elvis, which is honey gelato, banana, caramel and peanut nougats. Catarata says she grew up watching her grandmother cook for her family in Queens, N.Y. Eventually, Catarata was allowed to help with the baking and from that moment on, she was hooked. "I have such a high sugar tolerance," Catarata said, laughing as she explained what she liked to bake. "I’m surprised I’m not dead yet." For now, Catarata has focused her sights on gelato. In the kitchen of a quaint, East Village restaurant, she concocts all kinds of drool-inducing creations. And even her grandmother has come to try Catarata’s inventions. "It was one of the proudest moments of my life," she said, recounting the day her grandmother visited the gelateria. "That sounds so corny, but it’s true." To help us crack the case behind what makes gelato, well, gelato, Catarata has chosen her signature mocha flavor. So pull out that magnifying glass, Watson, you’re about to solve one of greatest dessert mysteries ever.

March 20, 2018

America's 10 best steakhouses

From a Minneapolis institution whose claim to fame is called the "Silver Butter Knife Steak," to a 64 year-old San Francisco landmark that serves nothing but prime rib, America has no shortage of legendary steakhouses. Chef Mario Batali has a steakhouse in Vegas where he's aging steaks for over a year; a New Orleans power broker hangout tops their filet with fried oysters and béarnaise sauce; one Tampa legend offers seven different cuts in a total of 51 sizes, not to mention a 7,000-bottle wine list. We've searched far and wide for the finest steakhouses the country has to offer, and have found 20 that are must-visits for even the most casual carnivore. Think of the word "steakhouse" and you’re likely to immediately conjure one of a few mental images: red leather banquettes, gin martinis, and dark wood, possibly; or a sprawling room filled with folks in cowboy hats downing gargantuan rib-eyes and baked potatoes. No matter the environment, though, steakhouses all have one thing in common: they’re unabashedly dedicated to the unbridled consumption of meat. Steakhouses are among the oldest types of American restaurants, developing in the United States in the late 19th century in several different formats thanks to a confluence of events: The construction of railroads allowed for fresh beef to be shipped all over the country from the major livestock hub of Chicago, by way of Kansas City, for the first time; stockyards all across the Great Plains were full of cattle, so naturally steak-centric eateries sprouted up on-site. At the same time, owners of inns and bars looking to serve food found an obvious choice in beef steaks. Meanwhile, Delmonico’s restaurant in New York pioneered American fine dining as we know it, complete with the white tablecloth, wine list, clubby atmosphere, and private dining rooms. Today, we’re lucky enough to live in an America that has more varieties of restaurants — and steakhouses — than previous generations could have ever imagined. There are the cavernous, Wild West-style temples to beef and the cowboy way of life; the clubby power-broker-with-an-expense-account meeting places; the ones that more closely resemble a bar that serves steak than anything else, and the airy, modernist steakhouses that turn all conventions on their head. All of these types of steakhouses are included in our ranking of America’s best. The best steakhouses in America are nothing short of temples, shrines built to honor the deceptively complex art of a perfectly cooked steak. Whether they're clad in red leather or plywood, décor is only one aspect of the overall steakhouse experience; when it comes down to it, it’s all about the steak. To assemble our ranking of the best steakhouses in America, we first and foremost looked at the quality of the main event: the steak. Is it sourced reputably and USDA Choice or Prime? Is it dry-aged, and if not is it as fresh as can be? Is it served at the proper doneness without fail and with a touch of ceremony? We also not only considered the level of local and national renown, but the overall steakhouse experience, which is (almost) as important as the steak itself. No matter the setting, the service must be top-notch, the attention to detail should be spot-on, and diners should feel compelled to sit back in their chair after their meal, pleasantly stuffed and content in the knowledge that they just ate one heck of a steak.

March 20, 2018

Ice cream (and other summery desserts) from around the world

As far as we're concerned, summer means ice cream season. But there's no reason to stay in your rocky road comfort zone. Go ahead and check out one of these unexpected flavors our contributors found on their travels—think cheddar cheese, olive oil, even frankincense.