War and Soviet occupation robbed Lithuania of its unique culinary history. Fortunately, there is a growing number of chefs and cooks committed to remembering it.
In a lesser-known area of Sicily, local artisans, shepherds, cheesemakers and farmers are opening their doors to create a new way for travellers to experience their island.
France is facing a widespread dearth of Dijon mustard, which news outlets wasted no time in attributing to the war in Ukraine. But the story is a whole lot spicier than that.
On the shores of Lake Garda, Italian chef Riccardo Camanini is bringing ancient Italian recipes – like cacio e pepe – into the modern day at his restaurant Lido 84.
In Quebec, the tale of the "three sisters" isn't just a myth about cooperation; it's a message from Wendat ancestors that teaches modern people about ancient, life-sustaining food.