An oil boom, a supermarket opportunity and decades of adaptation transformed the taco from a Tex-Mex import into one of Norway's most beloved traditions.
Massimo Bottura is one of the world's best chefs and his recent food projects bring elegant dining experiences to underserved communities – while reducing waste.
Culinary legend Madhur Jaffrey celebrates the 50th anniversary of her seminal book, An Invitation to Indian Cooking, which put Indian food on tables around the world.
Before chef José Andrés became famous for World Central Kitchen, he had already scaled the heights of his profession. His new cookbook celebrates the group's humanitarian impact.
Known as the 'city in a forest', Atlanta puts locally grown produce at the heart of its food culture.
The city's food scene is redefining southern hospitality with bold and unpretentious global flavours.
The Braai tradition in South Africa is more than just a BBQ, it's a phenomenon that ties the nation together.
Mangal 2, a fixture on the London food scene, is redefining Turkish cuisine in a city constantly evolving.
As part of its mission, Silo uses a nose to tail and root to tip approach to cooking out of respect for nature.
Foraging is one of Finland's favourite hobbies and an essential part of the culture.
The baba is often served at Easter in Poland, with the most extraordinary version – the muslin baba – made from a rich dough of flour, yeast, butter and quite a lot of egg yolks.
Every year, millions of people celebrate the founder of Buddhism's birth by enjoying free meals at temples.
Known in Mexico as "fake guacamole", guacachile is a silky, delicious sauce made with just four ingredients – not including avocados. Can diners tell the difference?
In The Ikaria Way, Greek American chef Diane Kochilas offers a roadmap for people who want to incorporate aspects of the Mediterranean island's "Blue Zone" diet into their lives.
The annual celebration to honour the patron Saint of Wales includes cawl, an easy and succulent lamb stew with potatoes and vegetables.
Godawan whisky was created to help protect a critically endangered bird. It’s also championed by the king of the Jaisalmer royal family.
Fine dining in Zambia has long meant replicating European techniques. But chef Sungani Phiri's new home restaurant is boldly elevating Zambia's ingredients – and its culinary profile.
Rooted in Buddhist teachings, Sri Lanka's roadside dansal offer free food and drinks to strangers – and this year, the tradition feels especially relevant.
Longjing is one of China's most revered teas. But as its traditional production has dwindled, one of the best ways to taste the real thing is to head to the hills where it's harvested.
From Japan to Argentina to the US, nations around the world have put their own stamp on the mouthwatering meat – making beef a destination in itself.
For centuries, pistachios have defined Gaziantep. Today, they remain the most prized ingredient in Turkey's culinary capital – and the secret behind its legendary baklava.
Asin tibuok is one of the world's rarest salts and it's only produced on one small island. But thanks to chefs and TikTokers, this prehistoric-looking orb is now being revived.
Across cultures, broths have soothed illness, marked celebration and stretched scarce ingredients, long before they became a wellness trend.
As loneliness deepens in Japan, a network of women delivering probiotic milk drinks has become a vital source of connection.
The Lumumba cocktail is one of Northern Europe's most popular winter drinks, but its name – borrowed from a Congolese politician – is now sparking a cultural controversy.
From fried chicken to hoisin-glazed oxtail, the city's most famous comfort food is changing. But its flavours still tell the story of migration and survival in every bite.
This labour-intensive dish has crossed empires, borders and belief systems, becoming a shared language of generosity around the world.
From flame-seared dishes in Mexico to avant-garde cooking in India, these six new restaurants are worth travelling for this year.
Across Italy, ceremonial brotherhoods are sworn to protect historic dishes – from salted cod stew to cured meats – using medieval rituals, velvet robes and fierce culinary devotion.
Each year in the village of Villavallelonga, friends and family gather to honour a local saint with a 50-course meal where no forkful goes uneaten – just as they have for centuries.
From Carnival parades and an annual chocolate festival to vermouth rituals and winter-only dishes, February brings Turin's food culture and traditions into sharp focus.
