The Stuff That Confuses Visitors Most. Food habits feel perfectly normal when everyone around you shares them. You fill a glass with ice, ask for a refill, and think nothing of it. But take those…
Alpha on WikimediaWalk into a specialty shop in Tokyo and you might find what looks like a row of polished driftwood. Each piece is a fillet of fish, dried until it's about as hard as…
Lost In Translation, Aisle By Aisle. American food companies rarely export a product unchanged. Recipes change to suit local tastes, and familiar names disappear when someone else owns the trademark. Sometimes regulators object to what's…
Same Logo, Totally Different Menu. American food brands don't always take the American recipe overseas. They keep the name and change what's inside to suit local tastes. Lay's sells cucumber-flavored chips in China, while Pringles…
Stephen Leonardi on PexelsOn the southern end of the Greek island of Chios, farmers spend their summers collecting hardened droplets of resin off the dirt. The drops come from Pistacia lentiscus, a scrubby evergreen that…
Regional Dishes That Never Left Home. American food is often reduced to burgers, hot dogs, and a handful of other familiar dishes. But much of the country's cooking is regional, with recipes that have been…
The Scraps Now Cost More Than The Steak. Beef prices follow demand more closely than flavor. For decades, tender steaks fetched the big money while tougher cuts went cheaply into stews or the grinder. Then…
Lunch Was Better at Grandpa's House. Lunch today looks a lot different than when our grandfathers were in the kitchen. He didn't need fancy ingredients or complicated recipes to put together a satisfying lunch. Whether…
The Dishes That Show Up Every Time. American celebration food follows a calendar more than a cookbook. Certain dishes come back at the same time every year, usually in a casserole dish or on a…
