Culture Postcard From Phnom Penh: Getting Out for Curry Puffs In Cambodia’s capital, a fried snack is but a tuk-tuk ride away. Story: Maryam Jillani
Cooking Street Corn on Every Corner In Los Angeles, Mexican elote is only the beginning. Story: Javier Cabral
Culture The Honey-Roasted Nuts That Perfume New York Streets The story of how a pushcart selling sweet snacks became as important to the fabric of New York’s streets as hot dog carts. Story: Rebecca Firkser
Culture It’s Expensive, Bland, and Eaten All Over Southeast Asia Defining backpacker food, which brings uncreative comfort for tourists flocking to Bangkok, Saigon, Angkor Wat, and points beyond. Story: Austin Bush
Culture The Stretchy Story of the Accidentally Italian Arepa How did the Mozzarepa—a sweet corn arepa filled with an arm’s length of melted mozzarella—become a staple of street fairs? Story: Michael Harlan Turkell
Cooking The Indian Roti That Became Malaysia’s National Bread Roti canai, despite its Indian name, ingredients, and links to the Tamil people of Southern India, is a bread born in Malaysia. Story: Yi Jun Loh
Culture Why Is America So Obsessed With Thai Street Food? Thailand’s restaurant culture is as vibrant and varied as its street food—so why do Americans only talk about the street food? Story: Austin Bush
Culture The Long History of Sri Lanka’s Short Eats 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. Story: Sharanya Deepak
Cooking Rice. Paper. Salad! You can make any rice paper salad your own, as long as you follow a few loose rules. Story: Tatiana Bautista
Culture A Farewell to Fukuoka’s Street Food Due to changing tastes and governmental regulation, Japan’s famous yatai culture is disappearing. Story: Hannah Kirshner
