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4 hrs ago | The Miami Herald
ROME _ Stand within the Colosseum's massive bowl, and you can practically hear the roar of the ancient crowd.
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To really get a taste of California Wine Country, Chris Jacobs rides the Napa Valley Wine Train.
China announced a ban on the serving of shark fin and bird's nest soup at official banquets Sunday, as part of a sweeping government crackdown on corruption and excessive spending.
Ryan DuVall, restaurant critic for The Journal Gazette, was a "foodie" long before joining The Journal Gazette in 1999.
THE CHRISTMAS spirit came to Abergavenny at the weekend with the annual Christmas food and drink fair spreading festive cheer to thousands.
Mariam Hashimi and her husband, Munis Alkouz, chose the hotel for their November wedding reception mainly for one reason: It allowed them to use a local caterer to bring in the traditional Afghan rice and meat dishes that hotel chefs often aren't trained to prepare.
There are four basic types of travelers. Budget, luxury, somewhere in between the two and business.
A luxurious display of a rustic dinner party themed around the Partridge in a Pear Tree.
Fifth Floor just announced it will be closing on January 17 after 14 years at the Palomar Hotel.
After opening the Adams Ale House in the former Saints Hall five months ago, the owners are now expanding the menu and have brought on a new chef.
"El Valle Verde" is the eye-catching installation currently residing right outside the museum's older wing as part of the "Around the Table" exhibition that examines the connection between food and art.
Brunch is the most amusing meal of the weekend, but it also has a higher calling.
Walt Disney World Resort offers special dining options to celebrate New Year's Eve 2013 and New Year's Day 2014.
This year, leading up to our annual Menu of Menus issue, Kaitlin Steinberg counts down her 100 favorite dishes as she eats her way through Houston.
Five contestants each prepared a starter, main course and a dessert for two people, costing less than A 15.The judges, led by Head Chef at Gloucestershire College Shaun Naen, gave marks for planning and costing the ingredients, range of skills demonstrated, use of healthy ingredients, presentation and taste.
They're getting in quite a pickle, challenging each other to pull a frogs' leg from the jar and eat it.