Hard liquor and soft drugs aside, the chip butty is the most reliable way we have to mentally shut out this harsh world and, momentarily, transport ourselves to a happier, more innocent place Article 1673 words 11 votes
The ways that a cheese can go extinct, and the cheesemakers who are working to save them history Article 2411 words 10 votes
The oldest restaurant in (almost) every country restaurants history Article 1183 words, published Jun 22 2020 8 votes
Did the Italians actually teach the French the art of the vinaigrette? history Article 2591 words, published May 5 2020 5 votes
How "Taco Friday" became a Swedish tradition: Toppings include pineapples, peanuts, and cucumbers history Article 1025 words 12 votes
In Henningsvær a timeless ritual continues to play out as it has for centuries – the harvesting of a most local and seasonal delicacy: cod tongues Article 1630 words 7 votes
A shot before last call: Capturing New Orleans’s vanishing Black bars drinks Article 965 words 5 votes
Icelanders celebrate Bolludagur – the cream-filled buns are generally made of choux pastry and topped with a chocolate or caramel glaze baking Article 288 words 6 votes
Finland's centuries-old pre-Easter buns get a modern makeover – as Shrove Tuesday approaches, cafés and bakeries are gearing up to sell more of the popular seasonal dessert baking Article 917 words 4 votes
Fishermen and reindeer herders in northern Siberia have long snacked on raw, frozen fish and meat. Shaved thin and often dipped in sauce, the dish is one of Russia’s hidden delicacies. meat Article 1444 words 9 votes
Walking 1000 km across Japan to savor the fading beauty of traditional kissaten cafes and their signature snack: pizza toast restaurants Article 5567 words 11 votes
What did ‘authenticity’ in food mean in 2019? restaurants Article 3521 words, published Dec 3 2019 5 votes
The famous pasta-making women of Bari, Italy, are worried that a crackdown on contraband orecchiette pasta could threaten their way of life Article 1459 words 13 votes
Matpakke – How to pack a Norwegian sandwich, the world's most boring lunch Article 1573 words, published Oct 7 2019 15 votes
Made in America: How four dishes with roots in other lands tell a story of immigration and transformation Article 3417 words 5 votes
Peel, chop and stir for hours: How Appalachia’s beloved community apple-butter parties live on Article 1426 words 7 votes
Every year, Paris holds a Grand Prix to crown the city’s best baguette – and in recent years, the winners have been bakers whose ‘origins’ are far from France baking Article 2010 words 6 votes
How the Goth pubs of Sweden transformed drinking in Scotland's industrial heartlands drinks Article 902 words, published Jun 12 2019 8 votes
Sweden's Disgusting Food Museum gets a permanent home – now housed in the Caroli shopping centre in Malmö Article 237 words 7 votes
‘Bread is practically sacred’: how the taste of home sustained my refugee parents baking Article 4147 words 6 votes
American bull - The story of American beef is like the story of the nation as a whole: a mashup of history and myth, bloody and contested history meat Article 3623 words 6 votes
In northern Japan, orchardists harness the power of the sun to sear images of good fortune—and the occasional face of a celebrity—onto apples Article 1081 words, published Nov 9 2018 6 votes
A history of Johannesburg in ten dishes. The dishes that explain the history of South Africa’s Gold Rush City history Article 2280 words 7 votes
Before food trucks, Americans ate ‘night lunch’ from beautiful wagons history Article 1036 words 10 votes
How Utah's old-school liquor laws forced bartenders to get creative drinks Article 1039 words 7 votes
The eel trader reviving an old Amsterdam tradition history Article 336 words, published Jun 6 2018 4 votes
The rebellious French village making wine banned by the EU drinks Article 2136 words, published Jun 4 2018 3 votes