Liz Williams, executive director of the Southern Food and Beverage Museum, and Ryan Hughes, who will be the chef at the museum's restaurant Purloo, have traveled to Moscow to build good will through good eats, reports the Advocate. Williams and Hughes are part of a delegation funded by the U.S. State Department that also includes musicians Donald Harrison Jr., Keith Frank and the KIPP McDonogh 15 Middle School marching band.

On Thursday, French President Francois Hollande will host foreign dignitaries to commemorate the 70th anniversary of D-day. And the celebration will conclude with a state dinner — or, rather, two state dinners. Officials told the AP that President Hollande will eat twice, once with President Obama and then again at a late dinner with Russian President Putin. 

When you think of the tools of diplomacy, food isn't always high on the list. But breaking bread together can be one of the most basic ways of finding common ground. Which is why, a couple of years ago, the State Department launched the Diplomatic Culinary Partnership.

Created for an English talk show on China Radio International, the parody explains: "There is one secret known throughout all kitchens in Great Britain." The suspense continues: "From an early age, the British are taught…", it pauses, "that small potatoes cook faster than big ones". Co-host Stuart Wiggin is seen carefully sprinkling salt on a potato, explaining that a tasty snack like this can keep British people going "literally all day long".

Cooking experts and young chefs from around the region will get a chance to shine at this year’s Dubai World Hospitality Championship (DWHC) 2014.  The second edition of the championship, set to take place between October 30 and November 3, will focus on encouraging Emiratis and Gulf citizens to showcase their cooking talents and promote their products in the market at the event.

Anthony Bourdain pays a neighborly visit to the United States' "brother from another mother," the politically complex nation of Mexico, and finds an equally complex type of food. "I think most American’s view of Mexican food is like beans, fried tortilla, melted cheese and some chicken," Bourdain says.

It so happens that Argentine Malbec is attractive enough (on its own) to lure people into events organized by the embassies. An ideal lobbying opportunity. Throw in some tango music and dancers as well as beef or other delicacies and you have an irresistible package.