The practice of eating dog meat is at the center of many racist stereotypes about Asians. Is it possible to reexamine both the stereotype and the practice?

The rise of industrial instant corn flour, masa harina, represents not only a gastronomic loss (the stuff tastes lousy), but a death blow to Mexico’s corn heritage.

To some, they are flavor firecrackers and a beloved relic of the past. To others (cough Ruth Reichl) they are “an example of all the worst qualities of tomatoes.”

Despite its ties to Italian colonialism, lasagna still occupies an important place on dinner tables in the Horn of Africa, and for immigrants settled in the United States.

A writer returns to a well-worn family recipe card: Richard Hsiao’s Pickled Cukes.

Scouring the 700,000-square-foot Bronx market for a symphony of seafood. We’re with The Guy.

In the United States, postpartum medical care is minimal. Increasingly, women are looking to family recipes with healing properties, from moringa to barley porridge.

In one of the most militarized regions in the world, tea is both a daily celebration and an everyday struggle.

They may be only Band-Aids for the region’s food insecurity, but “blessings boxes” are popping up in more and more parts of Appalachia, dutifully refilled by local pastors, police officers, and anyone with a box of pasta to spare.

Make all your food taste better with this one prehistoric trick? Not exactly, but clay-pot cooking has got some rabid fans.

A “malicious and nefarious” grain alternative has got millions of home cooks excited—and corporate flacks and lobbyists a little steamed. But does the rice industry really have anything to worry about?

The late Felipe Rojas-Lombardi, an immigrant from Peru, may be America’s most anonymous celebrity chef.

There’s no cure for heartbreak. But Soviet mechanical efficiency and endless pelmeni do help. Some.

There’s a shame-free exuberance and practicality in the Filipino transformation of canned food—even as it harkens back to America’s checkered occupation of the Philippines.

We live in an era of performative project-cooking. It’s time to bring back the reassuring, unglamorous functionality of a big tray of baked pasta.

A generation of kids of immigrants who moved out to the suburbs have a deep love for these places.

For nearly 20 years, Uri Jeremias has been cooking fish and spreading the gospel of Israeli cooking. It’s about time the world listened.

Dolester Miles winning the James Beard Award for Outstanding Pastry Chef is the culmination of a long road traveled for African-American pastry chefs.

Easy to make and even easier to customize, pudla are India’s answer to the omelet. That is, an omelet without eggs.

A Rust Belt town’s battle for survival comes down to a single change driver: refugees.

A home cook’s ambitions, driven by a sometimes insane and frequently unrealistic food media, yield to blissful mediocrity.

For 33 years, Cooking Papa creator Tochi Ueyama has taught the comic’s readers that spending time in the kitchen is fun—while quietly subverting Japanese gender dynamics.

Pakistan’s capital, Islamabad, is home to a deeply rooted Afghan restaurant scene—one that is now threatened by ongoing tension between bordering countries.

Breakfast is often rushed, over-ritualized on the weekend, or skipped altogether. In Norway, it’s not.

Beef heart is an extremely flavorful cut that is maybe not for the squeamish. But cooking a delicious dinner sometimes takes guts.