Like sauerkraut and Indian pickle, Filipino atchara started out as a way of preserving vegetables, like green papaya, without refrigeration. Today it’s a favorite crunchy topping for pulled pork, or it can be eaten as a salad on its own.

How our genetics impact our taste buds.

The practice of eating dog meat is at the center of many racist stereotypes about Asians. Is it possible to reexamine both the stereotype and the practice?

How to tell when it’s time to refresh your spice cabinet.

American chicken salad wins a Chinese technique.

How two totally different foods found themselves with the same name.

Easy to make and even easier to customize, pudla are India’s answer to the omelet. That is, an omelet without eggs.

The simple technique that brings big flavors to your food.

Holsteins, Jerseys, and other dairy breeds are being used for meat once the milking is done. And it’s turned out to be some of the best-tasting beef around.

Is the fancy Italian deli meat worth the hype, or is it all just baloney?