Wondrous food to explore and enjoy

Gastro Obscura

Read 2154 Gastro Stories

Meet the Feminist Resistance Fighter Who Created the Modern Kitchen

Margarete Schütte-Lihotzky left an indelible mark on Austria, architecture, and how we cook.

Kaja Seruga, Atlas Obscura

February 26, 2025

Midcentury America's Most Scandalous Salad

According to Betty Crocker, Candle Salad was even “better than a real candle.”

Diana Hubbell, Atlas Obscura

February 24, 2025

The Artist Who Turned Dublin's Pubs Into Galleries

Harry Kernoff found inspiration and camaraderie in the city's watering holes.

Ailbhe MacMahon, Atlas Obscura

February 20, 2025

ao wants to know

What Did the Ancient Egyptians Eat? AO Wants to Know.

Egyptian archaeologist Mennat-Allah El Dorry digs deep into the diets of the past.

Andrew Coletti, Atlas Obscura

February 20, 2025

A Guide to the Cardamoms of the World

The Cardamom Expanded Universe is bigger than you think.

Andrew Coletti, Atlas Obscura

February 17, 2025

Australia’s Dazzling Native Ingredients

Warrigal, murnong, and quandong, oh my!

Andrew Coletti, Atlas Obscura

February 10, 2025

scientists at work

How a UC Davis Research Center Is Changing the World of Coffee

That’s that UC espresso.

Anne Ewbank, Atlas Obscura

February 5, 2025

The Quest to Save the World’s Rarest Pasta

For 300 years, only a handful of women in Sardinia possessed the skill to create “threads of God.”

Diana Hubbell, Atlas Obscura

February 3, 2025

forgotten foods

The Magic of Moldovan Black Cake

Dark, sweet, and spongy, babă neagră is a forgotten treat worth reviving.

Natalia Jidovanu, Atlas Obscura

January 29, 2025

How Danish Cookies Became Hong Kong’s Favorite Lunar New Year Snack

It's not a family gathering without “blue tin cookies.”

Vincent Leung, Atlas Obscura

The Surprising Origins and Alternatives to Tomato Ketchup

Ketchup is more of a category than a singular sauce.

Anne Ewbank, Atlas Obscura

January 27, 2025

cooking with fire

Our Favorite Flaming Cocktail Recipes

Warm up this January with Blue Blazers and Hot Ale Flips.

Sam O'Brien, Atlas Obscura

January 20, 2025

The Artist Turning Bones Into Beautiful Dishware

Gregg Moore uses 18th-century techniques to transform a restaurant's leftovers into bone china.

Rebecca L. Rhoades, Atlas Obscura

January 17, 2025

Volkswagen Sausage and the Enduring Appeal of Culinary Car-Industry Crossovers

Fiat chocolate? Or how about an iconic pepper grinder?

Anne Ewbank, Atlas Obscura

January 13, 2025

The Women Harvesters Fueling the Rise of an Ecuadorian Spirit

Every bottle of miske starts with their ancestral tradition of collecting agave in the highlands.

Mark Johanson, Atlas Obscura

January 9, 2025

How a Near-Extinct Bird Returned to the Rice Fields of Sado Island

The beautiful toki have become the pride of the island.

Elena Valeriote, Atlas Obscura

January 8, 2025

new year nibbles

Why Pennsylvania Rings in the New Year With Bologna and Peeps

Instead of a ball drop, why not count down to midnight by lowering your favorite food?

Sam O'Brien, Atlas Obscura

January 6, 2025

Our 24 Favorite New Places to Eat and Drink in 2024

Mount a mechanical corn dog, feast on roast goat in a downed Soviet Plane, and more.

Diana Hubbell, Atlas Obscura

December 31, 2024