Food Stories

Texas calls chili its own, though its origins are tangled in the history of the American Southwest.

A spit-roasted meat tradition that traveled from Anatolia and the Levant to the streets of Europe.

India’s favorite summer fruit has been grown for thousands of years and holds a special place in its culture.

Made the same way for centuries, this Italian cheese comes from a small region and takes years to mature.

Long before sugar cane, people turned to bees for sweetness. Here is how honey shaped food and culture.

From ancient Greece to modern kitchens, olive oil has shaped food, trade and even sport.

Tea, scones and a “sinking feeling”: how a British ritual began in the 1840s.

A humble vegetable stew from southern France that went from farm kitchens to the movies.

A fermented rice and lentil crepe with ancient roots in South India, and a famous link to Udupi restaurants.

Layered rice and spiced meat, loved from Hyderabad to Kolkata, with roots in the Mughal kitchens and Persian cooking.