Food Stories

Crisp, lacquered skin carved at the table: Beijing’s most famous dish has a history that goes back centuries.

Paper-thin pastry, nuts and syrup: a sweet that Turkey, Greece, Lebanon and others all hold dear.

A spongy, tangy flatbread made from the tiny grain teff serves as plate, spoon and meal in Ethiopia and Eritrea.

The butter-laminated croissant is a symbol of France, though its roots reach back to Vienna.

A fragrant bowl of beef broth and rice noodles that grew from the streets of Hanoi into a global favorite.

Raw fish cured in lime juice is a national treasure in Peru and a favorite across Latin America.

Coffee, cocoa and mascarpone: a modern Italian classic whose birthplace is hotly contested.

From jiaozi to pierogi, nearly every cuisine has a pocket of dough around a filling.

Small steamed plates and endless tea: how a Cantonese teahouse habit became a global brunch.

Powdered green tea has been prepared in Japan for eight centuries, and it sits at the heart of the tea ceremony.