Articles by Alex Mayyasi

Happy birthday to our new-ish newsletter!

Our favorite culinary adventures from the Atlas Obscura podcast.

On the merits of blueberry, cherry, and pumpkin wine.

This elusive treat lives up to its nickname.

Winemakers are ignoring an entire flavor frontier.

And appreciate the country's beans and brews.

Plus our spiffiest newsletter.

The enduring appeal of beer, cheesecake, and ferments made at convents and temples.

Thank these repositories for new and improved citrus, avocados, and more.

It's out today!

Feed your curiosity.

Plus four ways to eat and drink coffee that involve the whole plant.

The world is full of delicious alternatives, but most people have only tasted one kind.

Authoritarian food obsessions can have a lasting legacy.

Around the world, people are preserving barnyard standouts.

The socialist establishment, which is still slinging scoops, seated 1,000 customers.

The sweet and salty noodle dish started out in a prime minister's kitchen.

New research reveals the link between bars and new inventions.

They slipped and fell. Really!

His proudest achievement? Putting your face on an M&M.

Read about otherworldly apples, champagne-chugging marathoners, and fishy acts of God.

What heavenly sweet, cheese, or beer have you tried?

An investigation into happy-hour folklore.

Help us investigate a popular ordering strategy.