The Latest Breaking News from Anthony Bourdain

A new biography about the late chef and TV personality Anthony Bourdain, who took his own life while filming CNN’s “Parts Unknown” in 2018, has been raising hackles well in advance of its Oct. 11 publication date — especially among those who knew Bourdain best.

Family and friends are upset by new biography divulging Bourdain’s moods – and texts – in the lead-up to his death

NEW YORK: A Singapore-style hawker centre has opened in New York for the first time, bringing flavours from the Southeast Asian island's mix of Malay, Chinese, Indian and other cultures to an American food court.

Author Charles Leerhsen has responded to criticism from the family of celebrated chef, writer and world traveler Anthony Bourdain condemning his unauthorized biography of the "No Reservations" star that includes some of the last text messages Bourdain sent before dying by suicide in 2018.

While James Earl Jones has given Disney permission to generate his Darth Vader voice using AI, others in the space haven't been as fortunate.

Footage was first released in 2018 during an episode of Bourdain’s show Anthony Bourdain: Parts Unknown

J.R. Ewing, the scoundrel oil baron of the prime time melodrama “Dallas,” was known to often enjoy a neat order of bourbon and branch as his tipple of choice. John Wayne fancied Wild Turkey, another bourbon whiskey. For Ol’ Blue Eyes, Frank Sinatra, it was Jack Daniels. Mila Kunis likes…

Many places around the world are deemed dangerous. Violence does exist in these locales. But as in Chicago, there’s more to the story, and if a living hell exists for some residents here or elsewhere, it’s because someone is stoking the fire.

Growing up in France, Clémence Michallon was not taught to think of chefs as objects of desire. An ongoing cultural moment begs to differ

Raised by Wolves is like Anthony Bourdain’s Kitchen Confidential, if it were told by a second-generation Cantonese Australian from Hong Kong, whose work in the food industry spans 15 years. Jess Ho combines a compelling, unflinching critique of the Melbourne food scene with memories of an abusive childhood.

Kitchen slang — like "Behind!" and "Yes, chef" — is ripe for double entendre, though your mileage may vary