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Recipes

The recipes in late 19th-century American cookbooks—precise and detailed—met the needs of cooks in a highly mobile and modern country. Image from "Recipes: cards with text; depicting a woman in a kitchen reading, a server, meat, fish and a scale."

The Making of the Modern American Recipe

Scientific methods, rising literacy and an increasingly mobile society were key ingredients for a culinary revolution

Atlas of Eating

Reuben Riffel on Becoming a Top Chef in Post-Apartheid South Africa

South African food culture fosters connection, he says

Atlas of Eating

Chef Margarita Carrillo Arronte on Why Mexican Cuisine Is a UNESCO Treasure

Meet the woman dedicated to preserving traditional Mexican cuisine

The Muslim equivalent of the "apple a day" proverb is “seven dates a day keeps the doctor away.”

Why the Scrumptious Date Is So Important to the Muslim World

The Prophet Muhammed said that Ajwah dates—grown in the Madinah region of Saudi Arabia—are from paradise

Atlas of Eating

Celebrated Middle Eastern Food Writer Claudia Roden Shares Stories and Recipes From Her Kitchen

For Roden, food is a lens to understand history

Tony Lu prepares a dish.

Atlas of Eating

Meet the Michelin-Starred Chef Pushing the Limits of Vegetarian Cuisine in China

Master chef Tony Lu discusses China’s changing tastes and his own innovative approach to ‘Vegetarian Fusion’

Inside Hong Kong’s Annual Milk Tea Competition

Today’s chefs are incorporating new ideas to prepare the creamy yellow-white sauce of the bakailaoa pil-pilean that is the hallmark of the Basque dish.

Here’s an Ingeniously Simple Method for Making Bakailaoa Pil-pilean, the Traditional Basque Meal

Digesting the lessons that the Basque chefs taught at this summer’s Folklife Festival

The BBC's free recipe repository will be shuttered some time in the next 12 months.

Trending Today

Thousands of People Are Trying to Save BBC’s Recipe Archive

Cost-cutting measures may nix the broadcaster’s online recipe database

A recipe for an ingredient to make a Philosopher's Stone handwritten by Isaac Newton.

Cool Finds

Isaac Newton Used This Recipe in His Hunt to Make a Philosopher’s Stone

The recently publicized document was kept in a private collection for many years

Cool Finds

Would You Drink a Cocktail Invented By a Computer?

How IBM’s Watson become the world’s most creative bartender

Instead of pumpkin pie, consider serving boereg.

What Do America’s Top Chefs Cook for Thanksgiving?

A quick survey of some of the unique dishes that restaurant chefs prepare for their own family dinner

Mario Batali on Why Farmers Should Be the True Stars of the Restaurant World

In his new cookbook, Mario Batali looks to farmers from across the country for inspiration

The colorful components of feijoada.

World Cup 2014

How to Make Feijoada, Brazil’s National Dish, Including a Recipe From Emeril Lagasse

The acclaimed chef talks about how to make the South American classic

Garlic Scape Pesto Pizza

What the Heck Do I Do With

What the Heck Do I Do With Garlic Scapes?

These flower stalks are in season and they’re delicious

"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

Khinkali can be found through Sochi and the Caucasus

Winter Olympics

How to Make Khinkali and Khachapuri, Sochi’s Delectable Delicacies (With Recipes!)

Eat your way through the Olympics with these foods native to the Caucasus

This Man Made the First Canned Cranberry Sauce

How Marcus Urann’s idea revolutionized the cranberry industry

Rene Redzepi, chef/owner of Noma in Copenhagen, is one of the world’s most influential chefs.

Noma Chef Rene Redzepi on Creativity, Diversity in the Kitchen, and that Time Magazine Story

Before he talks at the Smithsonian about his new book, the famed chef identifies who he sees as the goddesses of food

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Horrific Tales of Potatoes That Caused Mass Sickness and Even Death

A greened potato indicates the presence of a toxin that can cause gastrointestinal distress, induce coma or even death within 24 hours of consumption

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