All Food
‘America’s Arabia’: 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through cookbooks“The Chinese Cook Book” by M. Sing Au, was published in 1936 – seven years before the United States repealed the Chinese Exclusion Act of 1882.
What’s 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.
How Grandma’s 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.
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%.
Bringing dignity to Mexican food, a tortilla at a timeMore Mexican chefs in the United States are reviving “nixtamalization” 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’ve brought a slice of home with them.
Burger shaming is out: Coaxing carnivores to climate-conscious eatingWant people to eat more veggies? Watch your words. A study about meal choices in restaurants recommends welcoming carnivores into the plant-based fold.
Thanksgiving in a can? The holiday’s edible controversies explained.We don’t know what the Pilgrims and Wampanoags ate 400 years ago. But we’ve sure got opinions about what counts as a “real” Thanksgiving dish now.
Early settlers loved the pumpkin. But it was Mexico’s favorite first.Looking for something different this Thanksgiving? Try this recipe for calabaza en tacha – Mexican candied pumpkin.
Cover StoryCooking for 15,000: How Fort Bragg pulls off ThanksgivingChef Princido Texidor’s career has focused on bringing sophistication to military mess hall “slop.” For 15,000 Thanksgiving guests, he goes all out.
Q&A with Mayukh Sen, author of ‘Taste Makers’In “Taste Makers,” Mayukh Sen profiles successful female chefs and cookbook authors – immigrants – who made an impact on American food culture.
Kitchen alchemy: Recipes to add to the repertoireWhether it’s holiday recipes or everyday meals, the season’s top cookbooks deliver flavor, a dollop of history, and rave reviews.
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’s 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’s 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’s food supply. Reduce food waste, and not just at fancy restaurants.
New generation of cooks lifts lid on India’s 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 “Crying in H Mart” helped her cope with losing her mother.
