Hillary Eaton

"Our history is carnage. A lot of that can be seen in the food. It’s food as carnage.”

And it's the drunk food of your dreams.

Kalel Demetrio is basically a mad scientist—his fermentation cocktail lab is packed with hundreds of vials and beakers full of boozy experiments.

Kalel Demetrio is basically a mad scientist—his fermentation cocktail lab is packed with hundreds of vials and beakers full of boozy experiments.

Jainism is a religion with some of the most extreme dietary restrictions in the world: no animals, dairy, root vegetables, honey, or booze.

While it may seem like the bad side of the term "foodie" is something of a new phenomenon, it’s far from modern. Meet Marcus Gavius Apicius, the man who started it all in the first century AD.

The Michelin-starred chef opens up about Haiti, aid work, and the best coffee she's ever had.

Danny Wylde's post-adult film career is no less spicy.

Instagram-famous hotspots with accessible menus have recently invaded the Strip, filling the gap between the high-end and low-end edible offerings in Las Vegas.

The high priest of French cuisine considers swapping out the butter in order to develop "a fine dining cure" for what ails us.

One of the newest offerings in the rapidly expanding culinary scene in Las Vegas is Masaharu Morimoto’s namesake spot, Morimoto at the MGM Grand, where the chef is doing teppanyaki and Wagyu beef-infused Manhattans.

A handful of LA chefs have decided to take such pun-tastic burgers as the “We’re Here, We’re Gruyere, Get Used to It” and the “Paranormal Pepper Jack-tivity" from the screen to the table.