A story of starch, political will, and mistaken identity. With apologies to Linda Richman, the big-haired, Yiddish-spouting yenta that Mike Myers brought …

Meaning “salad” and served at most meals, salatim are Israel’s connective tissue. When it comes to eating and cooking in Israel, I’ve …

No restaurant in America has brought Israeli cooking to the front burner more than Zahav in Philadelphia. A decade in, a co-owner …

A writer searches for the golden euphoria of toch, a potato-bread recipe lost in a family’s history. I grew up hearing stories …

The commander of an Israel Defense Forces mess hall is not a man to mess with. He was a tall, sad man …

Za’atar has had a very big couple of years. Heard of za’atar? Love to say the word “za’atar”? Do you rub your …

Back before Chuck E. Cheese’s and animatronics, a pizza dinner with the family came with a side of prog rock played on …

The French have a fine tradition of shaping pike mousseline into the size of a Nerf football and dropping them into a …

When it comes to imitating eggs, it’s hard to nail down the bounciness, richness, and slight sulfuric taste, and different scenarios call …

An aspiring pizzaiolo goes for gold at the Caputo Cup. I woke up in Atlantic City’s Caesar’s Palace, a little bloodshot from …

San Francisco chef and cookbook author James Syhabout takes us for shrimp on the Mekong. The sun scours the road and distant …

A television-food dude meets his match. We love the new Netflix series Somebody Feed Phil, a food and travel documentary series hosted …

To find the origin of German chocolate cake, try looking deep in the heart of Texas. The first thing to know about …

Breakfast is often rushed, over-ritualized on the weekend, or skipped altogether. In Norway, it’s not. Waking up before sunrise to make breakfast …

A ripe plum is rich and seductive, but also ornery. A dried plum is, well, the maligned prune. But plums have a …

Ground into a powder and sprinkled into braises and risottos, dried mushrooms can pack more of a punch than fresh. It was …

The first viral cooking appliance is an emotional trial by fire. I had just moved across the country with a man—let’s call …

It may be a little trickier to find, but the black chickpea has an earthy flavor and a structural integrity that’s worth …

Australia? Southern California? No, avocado toast is from someplace else. Of course it is. I wasn’t looking to dredge up the history …

The once-thriving chai shops, a vestige of 19th century India, are shuttering at a rapid rate. In the streets of South Bombay …

Long after the Soviet Union collapsed, its cuisine—from the kitchens of Russia, Georgia, Azerbaijan, and beyond—is resurfacing in the United States. Tumultuous …