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Arts & Culture / Food

How a Tightknit Community of Ghanaians Has Spiced Up the Bronx

From fufu to omo tuo, Ghanaian immigrants are adding their own distinctive flavor to the New York City borough

Margarita

No Limes? Not a Problem. Here’s How to Celebrate Cinco de Mayo Without Them

Rising prices for the citrus fruit have inspired bartenders to get their creative juices flowing

Bayou crawfish boil

Why Crawfish Are Louisiana’s Culinary Gift to the Nation

What makes the crustacean a springtime treat, whether its in gumbo or an etouffee

A chef preparing sushi.

It’s Not a Health Hazard to Have Sushi Made With Bare Hands, It’s a Necessity

A misguided California law temporarily banned the use of gloveless hands to form sushi. Here’s why it’s being repealed

Braised dandelion greens.

What the Heck Do I Do With

What the Heck Do I Do with Dandelion Greens?

These weedy pests should be on your next dinner plate

The Ooho edible water bottle can't be closed, but is biodegrade.

Tech Watch

Here’s A Water Bottle You Can Actually Eat

A simple culinary technique may go a long way toward ridding the world of excess plastic waste.

A tea party. Inspired by Lewis Carroll's Alice's Adventures in Wonderland: "Alice looked all round the table, but there was nothing on it but tea."

What it Takes to Cook Some of Literature’s Most Famous Meals

Dinah Fried’s new photo book brings the words of authors such as James Joyce and Lewis Caroll to life

Five Ways to Eat Seaweed

For years a staple of Asian cuisine, the leafy green is becoming a popular new “super food” in the U.S.

Jacqueline and Kenneth Griffin Jr. live in Atlanta, Georgia, with their two kids, Kenneth “Tre” Griffin III, 9, and Antonio, 7. Over the course of a week, they produced 41.1 pounds of household waste—31 pounds of landfill garbage and 10.1 pounds of recyclables.

Art Meets Science

What Can We Learn From Pictures of People and Their Trash?

A photography project meets public service campaign aims to raise awareness about what we throw in the trash in just one week

The Donart

Afraid to Go Back to the Cronut? Here Are Five Pastries That Could Take Its Place as the Pastry of Choice

Satisfy your sweet tooth with these delicious treats

View of St. Peter's Basilica from La Pergola.

Mario Batali: The Best Restaurant in Rome

Take a peak inside Rome’s La Pergola

Cardoons in the garden of Villa Augustus, Dordrecht.

What the Heck Do I Do With

What the Heck Do I Do With a Cardoon?

The labor-intensive crop is absolutely worth the effort

Mercury Bar in Detroit

How a Revitalized Food Scene is Giving Detroit a Boost in Morale and Economic Strength

Author Bill Loomis talks about his new book and Motown’s ever-evolving gastronomic cityscape

Kamakura Shirts owner Yoshio Sadasue opened a New York store on Madison Avenue.

How Japan Copied American Culture and Made it Better

If you’re looking for some of America’s best bourbon, denim and burgers, go to Japan, where designers are re-engineering our culture in loving detail

Fold the momo and pinch it closed.

How Manchester’s Burgeoning Bhutanese Population Is Pursuing the American Dream

An unlikely place for immigrants from central Asia, New Hampshire is an ideal adopted homeland

A veggie burger with a zucchini, feta, and pea patty.

The History of the Veggie Burger

Now mainstream, the hippie food changed vegetarian culture forever in 1982

A bottle of Guinness's Foreign Extra Stout.

How Guinness Became an African Favorite

The stout’s success stems from a long history of colonial export and locally driven marketing campaigns

"All the raw materials are there for an incredible cuisine. It just never really had an opportunity to blossom."

This is the Perfect Meal to Cook for This St. Patrick’s Day

Chef Cathal Armstrong talks to us about his debut cookbook and offers up recipes that show Ireland’s evolving cuisine

The Breakfast Burger at Roosevelt’s Tamale Parlor in San Francisco might be an acquired taste for some people. (photo courtesy MINE™)

Come for the Hamburgers, Stay for the Design Criticism

Two San Francisco designers find inspiration in a surprising place and learn that sometimes form follows fast food

Using hydroponics and LED, two entrepreneurs are growing produce underneath London.

Would You Eat a Salad Grown in a Bomb Shelter?

In London’s old, abandoned bomb shelters, a local food movement is taking root

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