cuisine

Variety, says the historian Paul Freedman, is the hallmark of American cuisine.

Appeared in the October 4, 2025, print edition as 'Tax breaks global cuisine luxury High-Rises Milan Is the New Magnet for the Global Elite'.

For decades, Wylie Dufresne worked at the cutting edge of haute cuisine, dreaming up high-concept dishes like deconstructed eggs Benedict or cubes of aerated foie gras.

Takaichi saw Americans mixing up Japanese, Chinese and Korean language and cuisine, observing how Japan was often grouped together with China and South Korea.

But German officials said its take on the kebab had become part of its own national cuisine.