A food activist aims to show the value of traditional agriculture to rural, mainly indigenous people and transform the way they plant, sell and prepare their goods — as well as capture the global eye.
Many students at D.C.'s Capital City Charter School are first-generation Americans. For a creative writing project, a literacy nonprofit picked a topic everyone could relate to: food from home.
Celebrating this ancient festival was banned under the Taliban. For refugees and immigrants in America, the holiday and the feasts that accompany it are an important cultural link to Afghanistan.
Leave it to the Italians to take a holiday steeped in women's rights and turn it into Festa Della Donna, when women leave menfolk behind to celebrate each other with flowers, wine and above all, cake.
Appalachia is thousands of miles from Nigeria. But at a potluck dinner in rural Kentucky, natives of the two places found points of connection between their cultures.
Compared to its neighbors, Panama's cuisine is mostly unknown, even to locals. A new generation of Panamanian chefs is forging a national food identity using indigenous ingredients and techniques.
Globally, this humble dish was one of the first ways humans learned to unlock the nutrition in grains. Now, chefs are embracing its sumptuous, delicious possibilities. And no, it's not just oatmeal.
They're known by many names: lamb fries, bull fries, huevos de toro. There's a rich tapestry of Western lore built around this food, which is, well, fried testicles. Our reporter bites into this tale.
Handmade trains its lens on 34 women from across the war-torn north, interweaving their stories of struggle and survival with recipes representative of the region's distinctive cuisine.
Born of a "mistake," these dumplings have become a beloved staple of Italian restaurants in California's Napa Valley. They're packed with cheese, spinach and local Italian-American history.
Matzo ball soup is a classic straight from Eastern Europe. But not all Jews from the region came to the New World via Ellis Island, as this jalapeño-inflected recipe reflects.
Jack Daniel learned how to make whiskey from a preacher. That's how the story goes. But a new figure is gaining prominence in the brand's corporate history.
Just about every ingredient in oil down reflects Grenada's cultural melting pot: from the callaloo greens cultivated by early Amerindians inhabitants to the turmeric brought by South Asian immigrants.
The ice cream beverage with the quirky name is a Rhode Island staple. It's just coffee syrup, ice cream and milk. Despite its popularity, the origins of the drink – and its name – remain a mystery.
Jollof rice is a celebration dish in West Africa. Each country in the region has its own take — and the rivalry over which version reigns supreme is constant fodder for a delicious war of words.
In the remote mountains of the Japanese island of Shikoku, an old woman makes soba noodles by hand from locally grown buckwheat. It's ancient technique that is adapting to modern times.
In Italy and the U.S., restaurants are pledging to use sales of Amatrice's signature dish, spaghetti all' amatriciana, toraise funds for the Italian town devastated by Wednesday's earthquake.
Amin Sheikh's new cafe is a rarity in class-stratified India: It's open to people from all walks of life. Sheikh is a former street child, and so are many of his employees.
Hundreds of eateries selling chili-topped hot dogs dot Detroit. The story of how this food became the city's signature dish is deeply entwined with its auto industry and the workers who flocked to it.
For over 40 years, Villapol hosted a popular cooking show in Cuba, her recipes shifting to reflect the realities of life under the revolution. No meat? No problem — she fried plantain peels instead.
The Romans dubbed it the "precious one." Poets praised its beauty. The conquering Arabs took it to the Mideast, where the luxurious fruit was exploited in sugary confections.
When court is in session, most justices lunch together — but absolutely no talking about cases. Wine, however, is not unwelcome at some of their gatherings.
Logically, it's not the right time to open up shop in Tripoli. But entrepreneurs aren't only investing in their businesses, they're buying into a new way of life.
The holiday commemorates a Mexican victory against French invaders, whose culinary imprint lingers. In her new cookbook, Jinichexplores Mexico's evolving cuisine and its many immigrant influences.
