Mar 4, 2014 — The EU wants the U.S. to prohibit food makers from using names with historical ties to Europe. That means cheeses like Parmesan and Brie sold in the U.S. may have to find new names.
Feb 22, 2014 — A stewed dish cooked very low and slow, cholent has roots in the Jewish Sabbath. This ancient stew directly inspired the Crock-Pot - and maybe the French cassoulet and Boston baked beans as well.
Feb 15, 2014 — Zakuski are like Russian tapas. More than a delicious snack, these dishes also tell the story of Russia. From "Herring Under a Fur Coat" to pickled everything, zakuski teach us about harsh winters and state-sponsored products in the Soviet era.
Feb 14, 2014 — Scientists have made some attempts to link mollusks to increased libido. There's even evidence that consuming heavy doses of an amino acid found in oysters can increase sperm count - in rabbits. But do any of these findings actually prove that oysters can — ahem — amp up arousal? Not so much.
Feb 14, 2014 — Athletes and spectators are giving the food in Sochi rave reviews. But what are they eating, exactly? It's a mashup of Soviet-era Russian faves, punctuated with foods of the Caucasus that have long been special treats for people visiting the Russian Riviera.
Feb 11, 2014 — In the heart of Spanish Harlem, women from Morocco to Mexico are finding a path to entrepreneurship at the incubator Hot Bread Kitchen. The non-profit has been hailed by President Clinton as scalable model for a training programs worldwide.
Jan 31, 2014 — A Chinese cookbook author remembers her childhood in China, where dumplings were steamed to conserve precious cooking oil. Recently she gave her favorite steamed dumplings an update.
Jan 29, 2014 — A rare collection of menus detailing the meals served to King George II and his queen contain plenty to offend our modern, squeamish sensibilities. But the manuscript, which sold at auction Wednesday, also reflects bigger shifts afoot in how food was sourced and prepared. The result? Tastier British cuisine.
Jan 21, 2014 — The United Nations has named traditional Japanese cuisine — known as washoku — an intangible cultural heritage. One of the oldest foods of washoku is the soba noodle. But what most Americans call soba is a pale comparison to the actual cuisine. One woman in Southern California is trying to keep the true traditional noodle alive in America.
Jan 13, 2014 — Organizers of the Winter Games are preparing to serve up quite a bit of the hearty, deep-red Russian soup. Which is kind of ironic, says Russian food writer Anya von Bremzen, since borscht carries with it complicated political implications. And not all borschts are created equal, she warns.