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Gastro Obscura
Food & Drink Where to Eat Stories

Intriguing stories served fresh daily
‘Made in Taiwan’ Is a Love Letter to the Island Nation

‘Made in Taiwan’ Is a Love Letter to the Island Nation

Clarissa Wei’s debut cookbook celebrates centuries of Taiwanese culture and foodways.

By Diana Hubbell
Welsh Sheep-Shearing Cake Is a Forgotten Pastoral Pleasure

Welsh Sheep-Shearing Cake Is a Forgotten Pastoral Pleasure

Cacen gneifo was a traditional gift for farmhands during wool-gathering season.

By Jamie Ellis

Make 19th-Century 'Neapolitan Pizza' for Dessert


Podcast: The Ark of Citrus

New
The Gastro Obscura Newsletter
Updates from Gastro Obscura, delivered twice a week.

Places to Eat & Drink

Milonga Nueva is one of Jimbocho’s best cafes.
Tokyo, Japan
Milonga Nueva

This retro café is a remnant of Japan’s post-war Argentine tango craze.

Nautical vibes and hard-earned grit.
Provincetown, Massachusetts
The Old Colony Tap

Pay homage to the quintessential P-town dive.

The tempura-fried pork tenderloin is Kitty’s most popular order. The recipe has never been changed since the cafe opened in 1951.
Kansas City, Missouri
Kitty’s Cafe

Savor the famous tempura-fried pork tenderloin sandwich at this long-standing Kansas City food counter.

Cheese, please.
Provincetown, Massachusetts
Spiritus Pizza

Provincetown's night owls flock to this 52-year-old pizza joint.

See all unique places to eat

Food & Drink

Sweets
Flódni

This multi-layered treat has become a potent symbol of Hungarian-Jewish identity.

Drinks
Fröccs

A seasonal Hungarian spritzer has a language all its own.

Sweets
Doberge Cake

This towering treat is a slice of New Orleans immigrant history.

Ingredients & Condiments
Hickory Syrup

A sweet regional alternative to the maple kind.

See All Food & Drink

Stories


Kebaya is the first restaurant in New York to focus on Peranakan food.
A Secretive Food Culture Enters the Spotlight

Peranakan cuisine is a feast of complexity.

By Samantha Chong
Calvosa Olson's cooking combines her Karuk and Italian heritage.
The Karuk Cook Restoring California’s Native Cuisine, One Acorn at a Time

Sara Calvosa Olson's cookbook shares delicious recipes and stories celebrating the oak's nut.

By Naomi Tomky
My microwave-made feast.
Cooking a Microwave Feast, 1980s-Style

Is it possible to nuke a decent boeuf bourguignon?

By Anne Ewbank
Hainanese chicken rice.
This Cookbook Explores Why ‘Rice Is Culture’

Chef JJ Johnson takes readers on a global culinary tour.

By Diana Hubbell
Would You Trust AI to Help You Forage?

Before you buy a plant field guide, make sure it wasn’t written by a computer. No, seriously.

By Andrew Coletti
The interior of Noor.
Try Historical Food at These 38 Culinary Timewarps

History and nostalgia are on the menu.

By Diana Hubbell
Charvy checks on batch 108.
The Last Mustard Maker in Dijon

Nicolas Charvy is bringing a culinary art back to its ancestral home.

By Emily Monaco

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