To become a private chef for an athlete, movie star, or billionaire tech founder, you need years of professional experience and a knack for keeping secrets.

On the surface, the grainy, pudding-like meat is a tough sell. But call it a “pâté” and give it a sear in a hot pan, and you’re in business.

It all started with a Roman pasta dish, but now the minimalist flavor combination of grated Pecorino Romano and black pepper can be found in everything from chicharrones to shortbread cookies.

Some of the most riveting food writing of the 1950s took place among revolutionaries feasting on boas and canned sausages in the jungles of Cuba.

There was a time, before cold brew and the war on sugary sodas, when Coca-Cola had a spot at the breakfast table.

Growing up in Libya in the early 1980s, Reema Islam found—and fell in love with—traditional cuisine that bore the influence of four decades of Italian rule.

What does gastropub food look like in a neighborhood where 167 languages are spoken? Tony Liu, the chef at the Queensboro in Jackson Heights, Queens, has an answer.

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.