At Moscow's fashionable GQ Bar, Chef Konstantin Ivlev cooks up a new style of Russian cuisine. Here we present a flashy Baked Chicken Breast with Garlic, Potatoes and Truffles.

A rediscovery and a remake of the most Russian of Russian breads: Borodinsky.

A consideration of fashionable foods from Onegin's era, and particularly Russian and French champagnes of a particular vintage.

A look at some of Moscow's new upscale restaurants, where style and good food go hand in hand.

The history of food in space, through Russian eyes. Plus a great recipe for an Apple Zefir so light and ethereral it will make you feel like it floats.

A wonderful recipe for shortbread almond cookies, which just happen to have a Cold War history to them.

A look at chebureki - Tatar meat pies that are so beloved that poems have been written about them!

Vatrushki are tasty and warm cheesy tarts found even in the remotest corners of Russia.

A survey of online purveyors of Russian foods yields a diverse repast with varying levels of service.

Want a fresh taste of Kamchatka? Then it has to be salmon. Here we consider the many different Russian words for salmon and offer a great recipe for flash-freezing the delicacy.

A consideration of how much Russian cuisine has changed since the Soviet era, when the magazine was founded.

Ryabina is the stuff of Russian song and folklore. Here, it is the focus for this issue's snowball berry red recipe...