I recently watched my grandmother make bread in her clay oven, a technique passed down through generations in our family.

Something fascinating is happening in kitchens around the world. While everyone was busy perfecting their sourdough starters during quarantine, a much bigger food revolution was quietly brewing.

Fast food often feels like a modern convenience born out of today’s busy lifestyles. However, the concept of grabbing a quick ...

They're all colorful historical nicknames that different cultures have given the powerful spice asafetida—known as hing ...

Ancient cooking cauldrons have revealed what humans were eating more than 5,000 years ago. For a study published in the journal iScience, a team of researchers analyzed food residues left behind on ...

Olympians' diets have evolved since the ancient games, when athletes were mostly vegetarian. For his "Tasting History" YouTube series, Max Miller recreated an ancient Greek dish. The recipe was ...

For thousands of years, the pomegranate has been an important food and medicine not only in Greece, but also in many other ...

Women living around the 7th-century Muaro Jambi temple complex in Sumatra, Indonesia, have revived ancient ingredients and cooking techniques to serve one-of-a-kind meals to visitors. Their dishes are ...

Bulb of garlic cut in half - Phamai Techaphan/Getty Images What once began as an ancient cooking ingredient evolved into a weapon for vanquishing vampires and has now become one of the most popular ...

Dianne de Guzman is the regional editor for Eater’s Northern California/Pacific Northwest sites, writing about restaurant and bar trends, upcoming openings, and pop-ups for the San Francisco Bay Area, ...