As nonalcoholic drinking crescendoes, kombucha leaves its hippie roots behind and is reimagined with refinement—and tea—at the center.

A start-up capitalized on chef-driven olive oil squeeze bottles. Conspicuously, legacy brands are launching look-alikes.

Ambitious chefs are cooking plays on piri-piri chicken, birria, kimbap, and all kinds of nachos for Muslim diners with a late-night craving.

Sugar’s evolving role in Asian cuisine has many fans—and just as many haters.

Tender spring asparagus and fish join forces with a spicy, citrusy sauce

Chef Sean Sherman honors his heritage while creating a new type of Native American cuisine.

Plus a creamy pickle sauce you’ll want to put on everything

Jerk is everywhere these days, but what does it mean for the proliferation of Caribbean food?

Off-Broadway actors use food, and hotel-room "kitchens", to make life on the road feel a little more like home.

UPFs are a testament to the messy human experience of feeding ourselves in an imperfect world.

A single batch makes one for each day of the week and then some.

Chinese and Taiwanese American entrepreneurs are recreating the convenience foods of their youth for the farmers’ market and food-conscious set.

A bubbling starter brought back Joe, in more ways than one.

Starchy arborio rice is just begging for the vodka sauce treatment

E-40 and Ja Rule got real about taking control of the liquor industry’s love affair with hip-hop.

Getting to the bottom of a linguistic debate with a recipe for lamb chop masala.

A new generation of talent—from the Bay Area to New York to Texas—is showcasing how Thai cuisine’s constant evolution is true authenticity.

The tuna is fattier, the shellfish are sweeter, and restaurants are all the better for it.

This orange pavlova is sure to be your new favorite winter dessert

The region’s dominance as a source for dealcoholized wines comes down to climate, technology, and a population willing to drink NA.

The cuisine originated in the ’90s and has gained popularity worldwide since. Today it’s being introduced to new audiences via the internet and by taking a new approach to culinary innovation.