A French classicist, a molecular gastronomist, and a pair of Brooklyn Slow Food–ists reinterpret cooking’s most traditional meal.

A Danish delight goes undercover at a Brooklyn saloon.

Once pedestrian, now pedigreed, the egg on a roll is the latest sandwich to get the gourmet treatment. Following, nine grade-AA examples of the newly revitalized genre.

An ancient Turkish street snack challenges New York’s bagel hegemony.

A humble treat emerges among the scones and croissants.

You can’t talk about fried chicken in this town without talking about Charles Gabriel.

Joseph Wells opened his eponymous restaurant in 1938 and popularized that sweet-and-salty delicacy known as chicken and waffles.

In north Brooklyn, a fried chicken on every block.

Our panel’s blind taste test of the city’s leading fast-food fried-chicken purveyors.

Nine fried chickens to eat before you die (or they kill you).