All Food
鈥楢merica鈥檚 Arabia鈥�: Dates, a desert town, and a county fairWhat turns an event into a tradition? In the Coachella Valley, a focus on the foreign origins of date crops became fairground folklore.
Mapping U.S. history and culture through cookbooks鈥淭he Chinese Cook Book鈥� by M. Sing Au, was published in 1936 鈥� seven years before the United States repealed the Chinese Exclusion Act of 1882.聽
What鈥檚 in a pie? History, culture, and a taste of home.Which pie holds the place of honor at Thanksgiving? If you live in the North, pumpkin is usually your choice. But in the South, sweet potato is king.聽
How Grandma鈥檚 cookie scooper made me a better stepmomA cookie dough scooper first used by Grandma, and other kitchen memories, kept me afloat during the turbulent years as a new stepmom.聽
The gap between what we believe and how we eatWhile 60% to 70% of Americans say they are uncomfortable with factory farming, the number of vegetarians in the U.S. hovers around 5%.聽
Bringing dignity to Mexican food, a tortilla at a timeMore Mexican chefs in the United States are reviving 鈥渘ixtamalization鈥� to make authentic corn tortillas, says Chef Gustavo Romero of Minneapolis.
In Pictures: A taste of Afghanistan helps these bakers find home in IndiaIn India, these naanwais may have left Afghanistan behind, but they鈥檝e brought a slice of home with them.聽
Burger shaming is out: Coaxing carnivores to climate-conscious eatingWant people to eat more veggies? Watch your words.聽A study about meal choices in restaurants recommends welcoming carnivores into the plant-based fold.聽
Thanksgiving in a can? The holiday鈥檚 edible controversies explained.We don鈥檛 know what the Pilgrims and Wampanoags ate 400 years ago. But we鈥檝e sure got opinions about what counts as a 鈥渞eal鈥� Thanksgiving dish now.
Early settlers loved the pumpkin. But it was Mexico鈥檚 favorite first.Looking for something different this Thanksgiving? Try this recipe for calabaza en tacha 鈥� Mexican candied pumpkin.
Cover StoryCooking for 15,000: How Fort Bragg pulls off ThanksgivingChef聽Princido Texidor鈥檚 career has focused on bringing sophistication to military mess hall 鈥渟lop.鈥� For 15,000 Thanksgiving guests, he goes all out.
Q&A with Mayukh Sen, author of 鈥楾aste Makers鈥�In 鈥淭aste Makers,鈥� Mayukh Sen profiles successful female chefs and cookbook authors 鈥� immigrants 鈥� who made an impact on American food culture.聽
Kitchen alchemy: Recipes to add to the repertoireWhether it鈥檚 holiday recipes or everyday meals, the season鈥檚 top cookbooks deliver flavor, a dollop of history, and rave reviews.聽
Difference MakerThis East St. Louis grocer tends an oasis of uplift in a food desertAn East St. Louis corner store is a lifeline for residents who have to travel far to a supermarket for food. It鈥檚 also a hive of social connection.
Amid food pressures, Newfoundland sees a root cellar renaissanceIn Newfoundland, an old-fashioned means of food preservation is finding new life amid pressures from climate change and the pandemic.
Got milk? Nope. Dairy-free ice cream is filling up freezers.What鈥檚 the new thinking around ice cream? Changing lifestyles and a desire to help the planet are pushing frozen desserts in a nondairy direction.
A community-made oasis brings hope to a Tulsa food desertOasis Fresh Market in North Tulsa, Oklahoma, is in the business not only of selling food but also of reviving a community.
Latest solution for the global food supply? Less (waste) is more.A U.N. pre-summit is highlighting a shift in thinking on how to improve the world鈥檚 food supply. Reduce food waste, and not just at fancy restaurants.
New generation of cooks lifts lid on India鈥檚 diverse cuisineRegional Indian cuisines with distinct ingredients and techniques are being rediscovered and celebrated through new cookbooks.
A prickly mother-daughter bond sustained by Korean foodIn an interview, Michelle Zauner describes how writing the memoir 鈥淐rying in H Mart鈥� helped her cope with losing her mother.聽 聽
