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Culinary Roots

Dosai is a go-to India breakfast food that has evolved into a fast food item (Credit: Sanjay Borra/Alamy)
Culinary Roots

The Indian dish Kamala Harris loves

By Meenakshi J

(Credit: Kostyantyn Manzhura/Alamy)
Culinary Roots

The surprising truth about the hot dog

By Julia Hammond
(Credit: Space_Cat/Getty Images)
Culinary Roots

The herbal drink that powers a nation

By Claire Turrell
Lyon's meat-heavy mâchon includes offal-based dishes washed down with Beaujolais wine (Credit: Philippe Desmazes/Getty Images)
Culinary Roots

The French breakfast you don't know

By Anna Richards
(Credit: Melih Evren Burus/Getty Images)
Culinary Roots

Istanbul's beloved brothel dessert

By Bonita Grima
Beach shacks serving locals specialties can be found all over Trinidad & Tobago (Credit: RGB Ventures/Alamy)
Culinary Roots

The crab dish with a shameful history

By Abigail Blasi
The original Macarons des Sœurs were created by two 18th Century nuns, Marguerite Gaillot and Marie Morlot (Credit: Nicolas Genot/Maison des Sœurs Macarons)
Culinary Roots

The French macaron shrouded in secrecy

By Hugh Tucker
Pizza a caballo (horseback pizza) looks like a pizza sandwich, with mozzarella melting out from between the layers (Credit: Amy Booth)
Culinary Roots

Buenos Aires' unusual pizza ritual

By Amy Booth
(Credit: OZMedia/Alamy)
Culinary Roots

The world's oldest dessert?

By Paul Benjamin Osterlund
(Credit: Agefotostock/Alamy)
Food & Hospitality

Spain's 'white gold' super-drink

By Vicky Smith
The bokit reflects Guadeloupe's vibrant culture that combines African, French, indigenous and Indian influences (Credit: Guadeloupe Tourism)
Food & Hospitality

The fried food that defines an island

By Rosalind Cummings-Yeates
Molokhia was once considered the "food of kings" because of its curative powers
Culinary Roots

The vegetable outlawed by royalty

By Sarah Freeman
After the fish are collected, their heads are removed, and they are scaled and gutted (Credit: Tang Chhin Sothy/Getty Images)
Culinary Roots

The star ingredient in Cambodian food

By Marissa Carruthers
Kitashina’s signature dish is a platter of funazushi made from roe-laden female carp served as fanned slices of the whole fish on a bed of sake lees (Credit: Tom Schiller)
Culinary Roots

Why you've never had 'real' sushi

By Tom Schiller
In Argentina, chimichurri is a classic accompaniment to steak (Credit: Fudio/Alamy)
Culinary Roots

Did an Irishman invent chimichurri?

By Agostino Petroni
Doubles is a sandwich made from curried chickpeas tucked between two pieces of fried flat bread (Credit: Barry Ramkissoon/Getty Images)
Culinary Roots

Trinidad's addictive spicy street snack

By Ramin Ganeshram