How shabu-shabu connected me to my Japanese family
How shabu-shabu connected me to my Japanese family

For one writer, this swishy dish transcends language

August Cookbook Club double feature: Honey From a Weed and Fasting and Feasting
August Cookbook Club double feature: Honey From a Weed and Fasting and Feasting

Kate Hill dives deep into the Mediterranean feasts and adventures of Patience Gray

This chef is making Bhutan's best (and only) croissant
This chef is making Bhutan's best (and only) croissant

In Bhutan, the perfect croissant is a labor of love

In Spain, trackable olives will help farmers to catch midnight thieves
In Spain, trackable olives will help farmers to catch midnight thieves

Could these silicone decoys be the antidote to stolen harvests?

Meals at this South African restaurant are foraged in the dunes of the Cape
Meals at this South African restaurant are foraged in the dunes of the Cape

Wolfgat, two hours north of Cape Town, takes an uncompromising approach

This oyster farmer ditched his desk job for life on the water
This oyster farmer ditched his desk job for life on the water

The closest oysters to the city of New York are raised off the coast of Long Island

On this Thai island, coconut goes into everything
On this Thai island, coconut goes into everything

And these islanders use nearly every part

These disappearing mussels are grown in the shadow of a medieval floating castle
These disappearing mussels are grown in the shadow of a medieval floating castle

The sweeping tides of Mont St.-Michel are the ideal home for some of the world's finest bivalves

What it's like to travel to Sardinia, Italy's most mysterious western island
What it's like to travel to Sardinia, Italy's most mysterious western island

As one local says, "This is still very much a wild place"

A Scottish smoked fish tradition
A Scottish smoked fish tradition

The Arbroath smokie is a special treat from Scotland's east coast

A plague of delicious purple urchins is taking over the California coast and its our duty to eat them
A plague of delicious purple urchins is taking over the California coast and its our duty to eat them

What do you do when a favored delicacy becomes an unchecked epidemic? We might have some ideas...

Smoked cinnamon could change the way you bake
Smoked cinnamon could change the way you bake

It gives old desserts new life

Meet the food artist who turns fresh produce into pop culture icons
Meet the food artist who turns fresh produce into pop culture icons

He makes everything from underwater tableaus to that famous Lady and the Tramp pasta scene, all out of food

Why Honolulu's fish auction matters
Why Honolulu's fish auction matters

America’s only fresh tuna auction ensures that local fishermen who prioritize sustainable fishery are getting paid their fair share

This is 'nacho" regular weeknight dinner
This is 'nacho" regular weeknight dinner

No soggy chips or plastic cheese sauce here

How the centuries-old Japanese tradition of “aged sushi” is evolving in America
How the centuries-old Japanese tradition of “aged sushi” is evolving in America

The venerated Tokyo-style Edomae sushi—which is often cured before serving—is growing more popular in the U.S., but not all sushi masters are sticking to tradition

Searching for heritage, history, and tradition in Spanish rice
Searching for heritage, history, and tradition in Spanish rice

It's spicy, vibrant, and so much more than just a pot of rice

Korean hangover remedy coming soon to America
Korean hangover remedy coming soon to America

LA startup 82 Labs is bringing popular Korean cures to America

How to cook (and eat) a whole pig's face
How to cook (and eat) a whole pig's face

Chef Leah Cohen from Pig&Khao in New York City shows us how she makes her rendition of sizzling sisig, a traditional Filipino dish with a long history

Seeking lunch and refuge at Manhattan's last Haitian cafe
Seeking lunch and refuge at Manhattan's last Haitian cafe

Le Soleil, the only Haitian restaurant left in Manhattan proper, is a vestige of the neighborhood’s former Haitian population, and remains a home-away-from-home for Haitian-Americans in New York

This mango soup is Zanzibar's lunchtime obsession
This mango soup is Zanzibar's lunchtime obsession

It’s colorful, slightly sour, and its main ingredient is a tart mango

This Belgian sandwich is named after a machine gun
This Belgian sandwich is named after a machine gun

The Mitraillete is a gut-bomb worth seeking out

Celebrating the humble, greasy, un-Instagram-able Hawaiian plate lunch
Celebrating the humble, greasy, un-Instagram-able Hawaiian plate lunch

The plate lunch is more than just a takeout meal; it's a universally beloved, island-wide symbol of Hawaii's diverse culinary culture

Olive oil fried potatoes with over easy eggs (Huevos estrellados)
Olive oil fried potatoes with over easy eggs (Huevos estrellados)

The potatoes in this comforting Spanish dish should not be brown and crispy like French fries; they should be limp, creamy, and soft with only a slight crispness at the exterior.

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