China and its trade practices are often blamed for U.S. economic woes. But once upon a time, it was the tea trade with China that created American magnates — with some catastrophic consequences.
From the smoked marlin tacos of Baja California to the fried flower tacos of Chiapas, Mexico is home to endless interpretations of this essential dish. A new tome documents this vibrant taco cuisine.
People in the American Southwest and Mexican Northwest were drinking cacao and tea-like yaupon in places where neither grew. That suggests an extensive trade network to deliver a caffeine fix.
A restaurant in Toronto dives deep into centuries-old recipes to re-imagine what native Canadian cuisine means. It's part of a movement among chefs exploring heritage and identity through food.
Reformers of the 19th century warned that taking a tea break would steer Irish peasant women to thoughts of revolutionary feminism.
Many of the processed foods that we eat — and the way they're made — were invented not for us, but for soldiers, says the author of the new book Combat-Ready Kitchen.
The Manhattan, the daiquiri, the martini. These classic cocktails were all born between the 1860s and Prohibition, an era when American bartending got inventive — and theatrical.
Chicken bones unearthed in Israel may mark a turning point in human cuisine: They could be the earliest evidence of people raising chickens for food, rather than cockfighting or use in ceremonies.
Fried chicken is a racially fraught food. But for African-American women in Gordonsville, Va., the dish became a route to financial independence after the Civil War.