Why is Georgian food so popular in Russia? Turns out there's more to it than deliciousness.

Learn some proverbs and eat some blini as the Slavic world prepares to celebrate Butter Week.

This year marks the 235th anniversary of the birth of Antonin Carême, a French chef who left his mark on Russian cuisine in the form of the dessert known in Russia as sharlotka and everywhere else as charlotte Russe.

Most people will associate Russia and Russians with tea, yet coffee is not some sort of Ivan-Come-Lately to Mother Russia.

“Grandfather” Ivan Krylov was widely known for his gargantuan appetites and for the dinner parties regularly thrown in his honor. Our recipe for Ukha should satisfy.

We consider some of the best holiday treats, which are of course cookies, and then serve of a simple and delicious recipe.

Climate change is destroying Russia and people still want to duel, but at least someone’s getting free pizza.

We interview a winemaker and philanthropist related to Rachmaninov, and explore her Tolstoyan connection to Californian soil.

It's fall, which means mushroom season, which means time to get hunting. And cooking some Chanterelle-Apricot Muffins.

Long before seasonal eating, kombucha, kimchi and other such things became a fad in the US, they were popular and well known in Russia. For the recipe we feature sour cherry vareniki (mmm!).

A vibrant cuisine is testing the limits, fusing with other national cuisines. How is this happening in Russia?

On the Soviet tradition of making do, and spending long evenings around the table drinking tea and eating cake. Like Bird's Milk cake, this issue's recipe.