With a wide selection of grains, sauces, marinades, and juices, an energized generation of black entrepreneurs are bringing sub-Saharan products to the mainstream.

For many Asian immigrants, potato chips sprinkled over rice is a reminder of how they circumvented assimilation.

In a former White Castle bun factory in Carteret, New Jersey, thousands of pitas are freshly baked every day to ship to restaurants and Whole Foods around the country.

The Anglo-Saxon answer to schmaltz. Rhapsodized about by Dickens, Orwell, and Swift. It's maybe even England's national dish.

Just because you can hasselback something, should you?

Running out of ways to use up your big bag of ripe avocados? Consider blending them.

Alain Ducasse is getting into the “reflective degustation” of coffee, pioneering and thought-leadering in a city where coffee has been…pretty amazing, actually. 

The "glorified hamburger," a forgotten Depression-era relic, has real applications for the modern home cook.

The versatile sauce has been used to punch up the flavors of fresh fruit for decades. Now it’s starting to do a lot more.

Opinions are strong, but science (and a few strong-willed home cooks) tackle the matter.

Defining backpacker food, which brings uncreative comfort for tourists flocking to Bangkok, Saigon, Angkor Wat, and points beyond.

How did the Mozzarepa—a sweet corn arepa filled with an arm’s length of melted mozzarella—become a staple of street fairs?

Roti canai, despite its Indian name, ingredients, and links to the Tamil people of Southern India, is a bread born in Malaysia.

This silky, starchy orzo, studded with mellow blue cheese, is a crash course in a pasta cooking technique that may sound a little familiar.

Reassessing the pioneering food brand Newman’s Own and the more than $500 million donated to charity.

Add hojicha to cakes, puddings, ice cream, and jellies for an unmistakably smoky, nutty flavor.

Whether they’re canned or dried, make some space for beans and lentils on the grill. 

She’s brilliant, terrifying, and a master of Mexican cooking. The 96-year-old writer ends an 840-mile trip from Michoacán to San Antonio with a very special delivery, and some thoughts on a cook’s pickled nopales.

This Pennsylvania Dutch specialty lunch meat is far from the bland bologna of your middle-school lunch table. The sweet and tangy cult favorite is beloved by locals and Pennsylvania expats across the United States. Bless mail order.

It’s messy, it’s fishy, and it will give you disastrously bad breath, but it’s all worth it for this Italian anchovy snack.

Collard greens may have traveled to North America with European settlers, but the technique for cooking them comes from somewhere else.