A seven-episode documentary series on food has stirred up a crest of culinary interest including millions of blog entries and an increase in sales of regional snacks and traditional dishes.

Australia is known as a country with almost as many sheep as there are people. It is also increasingly well-known for its quality Wagyu beef.

The flourishing green of Piccadilly Valley spread out as far as the eye can see, and blended into the dim light of an overcast sky with low-hanging clouds.

Tasting Australia, the food festival that turns Adelaide into foodie paradise, is in full swing this week.

In a traditional courtyard house or siheyuan right in the heart of Beijing, Zhou Chunyi peers over the shoulder of one of her students as she wrestles with a wok.

Puffer fish is officially banned for fear that diners may keel over after the meal because of careless cooks, but that has not sopped eager gourmets.

Sichuan's damp air and overcast skies help explain this mountain-locked province's famed mind-blowing spicy cuisine.

Alice Waters and her Chez Panisse team fired the opening shots for the US-China Forum on Arts and Culture. Pauline D. Loh continues the story.

Over the past 20 years, prices for aged pu'er have rocketed, while China has encouraged renewed development of a luxury tea culture.