Food History

Who put the Marie in "bain-Marie"?

In his debut cookbook, Dan Pashman busts pasta myths alongside delicious, unorthodox recipes.

The most famous monument in Indonesia shaped these ninth century–inspired feasts.

While some in the West are squeamish, globally, it's more common than not.

A 13th-century Arabic cookbook reveals the culinary life of al-Andalus.

The sacred scraps were meant to be ingested.

In the state of Colima, one man is reviving vino de cocos, a distillate that disappeared in the 1700s.

The gorkon is a marvel of heat retention that's at risk of disappearing.

Don't just throw out your tree; use it to spruce up your cocktails, stews, and more.

Feast on real-life zombie fungus and tiger tail ice cream.

This was a fruitful year for Gastro Obscura.

The 1945 Barbara Stanwyck film is a classic for its charming portrayal of a food writer who can’t cook. It had its basis in real life.

In Umbria, the holidays mean a piece of sweet, almondy serpentone.

A recipe from the countess who ran the royal kitchens of Siam.

From countess to political prisoner to palace chef, Maria Guyomar de Pinha lived a life fit for the screen.

Pastry warships, frogs hopping out of pies, and other spectacles devised by Robert May.

Somebody in the fifth century combined these ingredients into one recipe, and probably no one has since.