Food writer Yasmin Khan's latest release, "Zaitoun: Recipes from the Palestinian Kitchen," catalogs 80 Palestinian recipes and delves into the complexities of Palestinian culinary heritage under Israeli occupation. Hari Sreenivasan spoke with Khan about her travels through Israel, the West…
By Pavni Mittal, Hari Sreenivasan
This year marks the 25th anniversary of democratic rule in South Africa. A new generation of black South Africans, who grew up free of the restrictions of apartheid, are now transforming the country’s cultural landscape -- beginning with its food.
By Fred de Sam Lazaro
A list of the 50 best restaurants in the world was released this week. Before you make your reservations, take a quick tour of the Top 10 restaurants and see how much a typical tasting menu will set you back.
By Margaret Myers
Incredible, Edible Bugs: Will Meals of Mealworms Catch on in U.S.?…
In Greece, where a popular toast is drinking "to health and cash flow," one food writer sees parallels in between the country's crushing economic problems and its departure from its simple, humble culinary roots. Paul Solman reports.
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