The Meat Prophet of Peru In the back room of a butcher shop in Lima, Renzo Garibaldi is doing things with meat that no one has ever seen or thought to do.
Barcelona City Guide Spain: A Love Story Told in 10 Dishes From nameless croquettes to Albert Adrià nature-defying olives, Matt Goulding’s milestones of a culinary courtship.
Keeping It Kosher Through the rise and fall of New York’s Jewish delis, Gottlieb’s in South Williamsburg remains unchanged.
A Stink Over Fermented Tofu in Shaoxing When the authorities started to get serious about food safety in China, one suspiciously smelling street food got caught in the crosshairs.
A Dinner of Herb Baths and Lobster in Salvador de Bahía In Salvador de Bahía, Spanish food writer Pau Arenós experiences a campfire banquet that showcases the faith, traditions, and ingredients of the Tereré quilombo—a community built by former slaves.
La Batalla por la Boqueria La Boqueria se ha mantenido fuerte a través de la guerra civil y las divisiones políticas, la tiranía y el terrorismo, las crisis económicas y los desastres naturales, pero en los últimos años ha encontrado un nuevo desafío implacable: el turismo de masas.
A history of Singapore in 10 dishes The history of a food-obsessed city-state through its multifaceted cuisine.
Lisbon City Guide A History of Lisbon in 10 Dishes Sardines, roast chicken, Cape Verdean stew, Nepali momos: the dishes to try in Lisbon.
A history of Philadelphia in 10 dishes Ice cream, pretzels, beer, plus Ethiopian wat (with karaoke!). Here are the 10 dishes that make Philly.
Johannesburg City Guide Introducing the i‑plate, Joburg’s colossal plate of comfort food A colossal mixture of food on one plate is Johannesburg’s comfort dish.
Edinburgh City Guide My Perfect Dish: Arbroath smokies Only a robust breakfast will get you through a Scottish winter.
Kathmandu City Guide The Perfect Dish: Sapoo Mhicha Nepal’s indigenous Newa community uses all parts of the buffalo in their cuisine. This treat of tripe and bone marrow might be the most delicious.
A glorious, comforting, and ridiculously calorific taste of northern Norway An introduction to møsbrømlefse, a hyper-regional dish from the northern Norway sea-coast district of Salten.
Searching for an ancient dish in a new city Cancún offers the cuisine of the Yucatán. You just to have to get out of the Zona Hotelera to find it.
Ruffo Ibarra: Reclaiming the Soil This week on The Trip podcast: Chef Ruffo Ibarra on leading a new era of Tijuana culinary excellence, electric flowers, and mind-bending chilis. Read More
Gin and other Sacred Things: Hilary Whitney On The Trip podcast, Sacred Spirits co-founder Hilary Whitney talks gin, literature, and London.
Making Hummus, Winning Awards: Michael Solomonov Michael Solomonov, co-owner of the James Beard Foundation’s most outstanding restaurant, talks about repping Israeli food in Philly, being a sober chef, and the ugly truth about where vanilla flavoring comes from.
Lunch Wine with Kris Yenbamroong Kris Yenbamroong’s restaurants aren’t Thai restaurants: they are LA restaurants. This week on The Trip podcast, Yenbamroong on creating his wine collection, ambushing Jonathan Gold, and his two James Beard nominations.
A Modern American Cookbook: Q&A with Priya Krishna Priya Krishna is bringing her family’s unique recipes to the world with her new cookbook, “Indian-ish.”
Dr. Howard Conyers is Reclaiming BBQ for Black Pitmasters Rocket scientist and barbecue pitmaster Dr. Howard Conyers talks aeroelastic engineering, whole-hog roasting, and how black pitmasters have been written out of the history of barbecue.
Mapping African Cuisines: Q&A with Tuleka Prah Quality content about African food is lacking. Filmmaker Tuleka Prah is changing that, one recipe at a time.
Pepper Bowen is Laying Down the Food Law in New Orleans Food and environmental lawyer Shawn “Pepper” Bowen downs a What the Fuck? daiquiri and talks about the regulation of what Americans eat, working with small businesses, and African American land ownership.
Spiritual Advice: Q&A With Shannon Mustipher Brooklyn bartender and rum expert Shannon Mustipher on Caribbean rums, tiki culture, and making the rum industry a more inclusive place for women.