At the California border, life—and the memory of homemade Xinjiang cumin lamb—flashes before your eyes.

One of Seville’s most popular tapas, the montadito de pringá, is loaded with boiled Spanish staples from the region’s home-cooked stews. But the swine-packed sandwich sheds light on a dark past.

American chefs and home cooks are gaining access to traditional Korean ingredients, one bottle of fig vinegar at a time. For many …

Thailand’s restaurant culture is as vibrant and varied as its street food—so why do Americans only talk about the street food?

A family of deep-fried snacks reflects the island nation’s rich history of immigrant diversity, as well as its tumultuous past and complicated present.

The traditional Hawaiian dish has been co-opted and reinvented by hipster fast-casual chains around the world. This is not cool.

Somewhere between a reuben and a Cuban, the New Jersey sloppy joe is worlds away from the saucy sandwich your elementary school cafeteria served.

Can a food writer with a passion for capers and sushi really train himself to eat only a teaspoon of salt per day?

Tea is consumed all over the world, but only in the U.S. has it been so equated with femininity that some companies try to profit from the idea that drinking it makes you less of a man.

We may call them French fries in the U.S., but they were born in Belgium as a street food for the rich.

It’s been 20 years since Koreans first came to India, so why is finding a good Korean meal there so difficult?

If you really want to learn how to cook something, settle in and watch an old person do it for a while.

Hamburgers, with secretive beef blends, over-the-top toppings, and outrageous prices, used to be the celebrated calling card for any respectable chef. Then the histrionics of the patty became a punch line. 

Plenty of people who grow up with dishwashers in American households choose not to use them. The reasons why depend on who you ask.

The incredible story of how chef Kwang Uh opened one of the most celebrated Los Angeles restaurants. And then walked away from it all.

In the West, where it’s called the ghost pepper, the king chile is synonymous with scorching heat and show-off frat boys. In Northeast India, it is a way of life and a means of survival.

Finding a cream soda is not hard in Tokyo. Finding a cigarette and spaghetti-filled kissaten to drink it in is another thing.

How thousands of miles traveled, and the help of wedding caterers, shaped Tiffin into an extraordinary work.

How some Ethiopian Jews are living—and cooking—in Israel almost 40 years after their arrival.

The improbable story of how a revolutionary beige liquid achieved cult status.

Forty years after the Vietnam War, many Vietnamese restaurants in America are still a tribute to a time and a place that no longer exists: 1970s Saigon.