The Los Angeles food world has the most low-key power couple. And they are very OK keeping it low key. Ori Menashe & Genevieve Gergis are the chefs and owners of two of the buzziest and most influential restaurants in the city: Bestia and Bavel.

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

Famous for her cookies and Goldfish crackers, Rudkin’s influence extends beyond packaged foods. Long before second-wave feminism, she encouraged women to take their place in the American workforce.

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.

British journalist and cookbook author Yasmin Khan writes about Palestinian food tasting alive. But what does that mean? Plenty.

Never forget Red Mango, Pinkberry, and 16 Handles.

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.

Follow the simple steps in a pie inspired by Darina Allen’s Forgotten Skills of Cooking. Failure is an option.

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

Phan is the owner of a highly original Los Angeles restaurant Porridge + Puffs, located in the city’s Historic Filipino Town neighborhood.

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.

He's the longtime restaurant critic at the New York Times and a man of slight mystery and sound judgment—or bad taste, if you ask some of the chefs he’s goose-egged during his prodigious reviewing career.

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.