Any dinner party worth talking about is going to have small bites to nibble on in between conversations. Sometimes platters of deviled eggs and crudites are laid out on the table, ripe for the taking, ...

Inspired by the French from the nouvelle cuisine movement of the 1970s, the amuse-bouche or amuse-gueule is on a mission to distract patrons while they wait for the first course. It doesn’t announce ...

Simple foods taken to new heights by combining them with luxurious ingredients is quite simply what chefs do with the amuse-bouche today. Abasket of papad, a piece of gud, a small matthi with achaar ...

A psychological quirk that many people don’t think about on a regular basis is that our brains are actually geared to best remember something from the very beginning and very end of an experience.

Those delicate, thin pancakes called crepes, which originated in the French region of Brittany, may not be quite as common a dish in the U.S. as French fries, but many here love them — me included.

Devoted foodies and restaurant newbies love The Feed. Sign-up now for our twice weekly newsletter. In the era of shareable small plates and fast-casual burgers, burritos, and gyros, you could think of ...

Amuse bouche is a bite-sized portion, hailing from the French kitchen. It is sent to your table by the chef, complementary. It is your first real taste of the restaurant. Your first food experience.

HYDERABAD: If you’ve dined at a high-end restaurant, you’re probably familiar with the concept of being served bite-sized appetisers before your order arrives. If you haven’t, don’t be surprised when ...