Sometimes the fairy tale version of our family history is the one we want to believe. In my attempt to understand my …

A botanist, chemist, professor, and tireless advocate for African-American empowerment, he was the Beyoncé of the early 20th-century scientific community. I have …

Communal construction and discord about one of the most ubiquitous party dishes of the Philippines. Hot out of the frying oil, barely …

Flowers have as much flavor and nutritional value as a lot of things that we put in salads. So why do we …

How home cooking and cookbooks of the ’70s and ’80s—along with Michelin and Bocuse—helped inspire the American celebrity-chef boom. The late Judy …

For the French, lentils are a national treasure, and with the right amount of sausage, white wine, and care, they can be …

Once a week, Hong Kong’s domestic workers, many from the Philippines and Indonesia, take to public spaces for adobo-scented picnics and a …

For one Belgian writer, the caramelized waffles of Liège are at the top of the stack. The waffle is probably Belgium’s most …

Most microwave ovens see little use other than reheating leftovers, popping corn, and “baking” the occasional cake-in-a-mug. But this ubiquitous kitchen appliance …

A random cup of coffee in Tel Aviv leads to the secret of a Hungarian pastry. The best thing about being a …

For most of human history, cooking temperature was measured with intuition and instinct. Is the current glut of ever more precise kitchen …

The custardy, chocolate-flecked bread puddings of today have come a long way from the dessert’s austere origins. Bread pudding is an old …

Sparked by a post-Victorian travel boom and a desire to feed travelers cheaply, the continental breakfast is a staple of hotel hospitality. …

Restaurants that serve oysters sometimes toss out hundreds of tiny, juicy crabs a day—why aren’t they making their way onto the menu …

Andi Bui is drawn to the specificity of her American family, which includes two Vietnamese parents, a half-German husband, and their two …

A “malicious and nefarious” grain alternative has got millions of home cooks excited—and corporate flacks and lobbyists a little steamed. But does …

Remembering New York City restaurants of the 1980s through the dishes of the times. I just watched American Psycho the other night and could …

David Lebovitz is coming over for ice cream, and I’m mortified. The black sesame and orange scoop I’ve made a dozen times …

Blue raspberry is a flavor of sodas, suckers, and gummy candies—but where did it come from, and does it actually taste different …

Sometimes a very good pastry is the only bridge between cultural alienation and a place of comfort. In 1907, the very first …

Even if you know about his most famous discovery, chances are you don’t know anything about Frank N. Meyer. Most Americans don’t …