I recently watched my grandmother make bread in her clay oven, a technique passed down through generations in our family.

Something fascinating is happening in kitchens around the world. While everyone was busy perfecting their sourdough starters during quarantine, a much bigger food revolution was quietly brewing.

From social media-driven reinventions of classic dishes to immersive dining experiences in the wilderness, food traditions are being rewritten before our eyes. Culinary heritage isn’t being preserved ...

Archaeologists have used new techniques to study the ancient equivalents of modern kitchen tools used by Native Americans thousands of years ago. Today, we have the mortar, pestle and cutting board.

Michelin-star chef Niklas Ekstedt uses ancient Scandinavian methods to create stunning contemporary dishes. That means no gas or electricity, resulting in a unique culinary experience. Dana Jacobson ...

A Palestinian chef using ancient cooking techniques, a Senegalese restaurant in New Orleans and an upscale Thai restaurant in Oregon have won coveted James Beard Awards. CHICAGO — A Palestinian chef ...

Pongal cooked in earthen pots over open flames isn’t just tradition—it’s flavour, symbolism, and slow cooking at work.