It turns out, steaming a whole fish isn’t all that hard or intimidating.

The spicy, acidic curry tells a complicated, labor-intensive story of colonial rule and national (and personal) identity.

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.

Somewhere between a noodle and a dumpling, spaetzle is a perfect springy, chewy carb to soak up meaty ragus or to bathe in soft egg yolks. 

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.

Curing egg yolks in salt might seem like a culinary novelty, and is a worthy alternative to parm on your pasta. But it can and should be so much more.

With a few handfuls of cheap salt and an egg white, you can make your vegetables taste richer, juicier, and even more like themselves.

It’s impossible to talk about Filipino desserts without bringing up ube, the starchy, can’t-believe-that’s-not-food-coloring purple yam.

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 …

Dipped in sugar, this sticky rice snack becomes dessert. Sprinkled with dried fish flakes, it’s a bite to tide you over until dinner.

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.

Wheat, meat, and time: Halim matches your favorite oatmeal toppings with a savory lamb base.

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

Samin Nosrat’s authoritative, definitive Salt, Fat, Acid, Heat is the breakout cookbook of a generation. But have you checked out the tart dough recipe?