There's no denying that Anthony Bourdain knew food. Simple and delicious, he used this beloved Italian deli meat to make one ...

Anthony Bourdain ate some interesting things over his long career, and the celebrated chef and author translated his love of international cuisine and culture into his 2016 cookbook, "Appetites." ...

Helped by its millennial-pink hue and the rise of the charcuterie board, the Italian specialty is winning a new fan base of American chefs and consumers. Mortadella di Bologna is an unusual, and ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. Mortadella is the sleeper meat of the current era. Rarely spoken of, it ...

Flora Tsapovsky is a food, style, culture, and travel writer living in the Bay Area. She specializes in emerging trends, meticulously researched guides, and inspirational personalities. Some dining ...

Rounds of sliced-thin, pink, white-speckled mortadella are popping up on sandwiches, on charcuterie plates and even in the occasional cocktail in Los Angeles, but it’s hard to view any food item ...

"The little buns are packed full of flavor," says the chef-owner of One Fifth in New York City "The little buns are packed full of flavor," says chef Marc Forgione, who features the sandwiches on his ...

Chef Brad Leone makes award-winning monkfish mortadella, showing off his creative charcuterie skills.

The giant mortadella was produced at Veroni's facilities in Correggio, located in the Emilia-Romagna region of Italy — and was transferred to New York via ship. A Veroni spokesperson told Fox News ...