Prepared

At a Bangkok bistro, one pot of beef stew has been cooking non-stop for more than 45 years.

This French Canadian classic is a specialty of the oldest continually used church in Minneapolis.

After a traumatic encounter with a six-foot eel, one Galway baker started making a daily loaf of sourdough in its shape.

In Phetchaburi, Thailand, a roadside vendor cooks his fare with 1,000 mirrors and the power of the sun.

These light, hollow rolls have been linked to Acadia National Park since the 1890s.

Gargantuan pots of slow-cooked lamb, noodles, and red wine feed everyone at a Mallorcan harvest festival.

An imperial art museum offers edible versions of its most treasured displays in an on-site fine-dining restaurant.

This salad has two key ingredients: hearts of palm and green ice cream.