Imagine yourself enjoying the myriad sensual pleasures of a truly stellar meal: the bold, imaginative dishes, their flavors expertly intertwined…

Where did you imagine yourself? Orangeburg, SC? I thought not.

But by the time you get done reading this, you will.

Many of the winning chefs of the 2008 James Beard Awards came from smaller neighborhood restaurants and modest cafes instead of the more famous, brand name restaurants of previous years. Could this represent a sea change in American cuisine?

In this cooling summer recipe, proportions, cube sizes, etc are flexible. You can peel the cucumber and apple or not, according to your preference, and you can boost the ‘zing’ level of the dressing by adding some finely minced jalapeño. This sophisticated but easy to make summertime salad is perfect for picnics, family dinners, and formal gatherings.

Heads of garlic are an essential part of any gourmet kitchen, but did you know that there’s much more to garlic than its cloves?

Garlic scapes are a versatile and nutritious culinary treasure that is valued in Korean, Chinese, Thai, Polynesian, and coastal French cuisine. Now they're starting to catch on in America, and for a very good reason.

When you go on a fishing trip or go camping in the mountains, do you enjoy celebrating the pleasure of the great outdoors with a gourmet meal cooked on an open fire?

Fans of outdoor cooking at its finest (as well as gourmet food in general), won’t want to miss the four Redwood Creek Campfire Classic events taking place across the country.

Charleston foodie Doug DuCap is one of 4 contestants competing in the Southern Division for a chance to make the finals (and perhaps win $10K).