From breads to pastries, traditional baking recipes are finally put on paper in Luisa Weiss's new cookbook, "Classic German Baking." She tells DW what's unique about German baking and shares her soft ...

Once upon a time, German food was among the most respected cuisines in the world. While it lacked the refinement of French food or the exuberance of Italian, the rich, warmly-accented cuisine was ...

Nadia Hassani’s memories of her homeland of Germany speak to her in spoonfuls as she remembers meals from her childhood. The expanded edition of her cookbook titled “Spoonfuls of Germany” was ...

Modern-day Texans may not see much German influence when they look around, but the indirect effects of decades of German settlement still linger in large pockets of the state. The first waves of ...

Devoted foodies and restaurant newbies love Foobooz. Sign up now for our twice weekly newsletter. Brauhaus Schmitz, the South Street German restaurant and beer hall, is hosting a book event for exec ...

MEDFORD — German-born Gabrielle Rossmer Gropman was raised listening to her father’s reminiscences of his childhood in the medieval city of Bamberg, stories that often veered into the realm of food, ...

I just finished a large batch of "krokerle" from "The German-Jewish Cookbook." When chopping the hazelnuts, I automatically went to my mezzaluna, called a "wiegemesser" in German, that antique ...

Among the handful of Los Angeles chefs who have defined this town's restaurant scene, Hans Röckenwagner often seems to go under-appreciated. Maybe because he doesn't show up on flashy food television.

”Oktoberfest” is a very evocative word, conjuring up images of overflowing steins of beer and long-haired barmaids and brass bands. It`s a mammoth party, especially in Munich where the celebration ...