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Travel to the American South, Vietnam and beyond with this year’s best cookbooks, memoirs and historic deep dives
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Turkey may have been part of the holiday meal, along with venison, shellfish and corn, but pies and potatoes were decidedly not on the menu
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In the young, tiny nation, inventive chefs are putting their own twists on classic regional dishes, using river trout, berries and other locally sourced delicacies to create some of the hautest cuisine around
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From the microwave to the food processor, the book author and television personality tried many appliances and devices to figure out the best ways to use them for her audience
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During Mid-Autumn Festival, Chinese around the world eat the miniature molded and filled cakes to wish their families wealth and happiness
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Can automated restaurants still be community and cultural spaces, or will they become feeding stations for humans? These and other questions loom as new food tech reaches the market
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Climate change, corporate money, soaring demand—can Mexico’s local agave growers find a viable path for a beloved beverage?
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On the scenic Oberkircher Brennersteig trail, home of Snow White and the Seven Dwarfs, travelers won’t go thirsty
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Before you turn your nose up at the sweet and spicy combination, consider its roots in the country’s post-World War II food culture
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Gooseneck barnacles are tasty, but expensive, given the skill and guts it takes to gather them from slick rocks slammed by waves
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The French are known for their pastries, but few desserts garner as much attention as this dried-out cake resuscitated with rum
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The national dish of Thailand is actually a fusion of Thai and Chinese food cultures
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These 15 images from the Smithsonian Magazine Photo Contest offer a taste of the season
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The North’s fruitful partnership with Liberian farmers fueled a steady supply of an essential beverage
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Because these social hubs are the glue holding communities together, a growing movement seeks to protect them on UNESCO’s Intangible Cultural Heritage list
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The James Beard Award-winning Dakar NOLA is at the forefront of a generation of fine-dining establishments determined to educate foodies about the true origins of “Southern” cuisine
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More Americans are eating and learning about dishes such as fufu and curried goat in establishments recognized by the highest echelon of the culinary world
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A festive recipe to ward off sea monsters remains a staple of one of China’s biggest cultural events
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A food history writer and an influential podcast host tell us how our thinking about health and body weight has—and hasn’t—evolved ever since Dr. Lulu Hunt Peters took the nation by storm
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In the 1960s, two cereal giants raced to develop a toaster pastry
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