Articles by Sam Lin-Sommer

Amanda Melendez and her partner Claudia Mena built their following with a showstopper seven-hour pork dish.

Bringing the flavors of Mexico’s mountains to the big, bold heart of Florida.

After growing up on a Dominican farm, the owner of Sajoma Latin Fusion strives for good ingredients, innovative cooking, and warm service.

Trifongo is an amalgam of influences from both sides of the Atlantic Ocean.

Named after a beauty pageant winner, this deceptively simple dish is a national favorite.

If you want to make sancocho, you’ll want to find a big pot and a lot of helping hands.

Every year, thousands of Indigenous athletes flock to a small mountain town for "el honor del competir."

The 1972 documentary cast a warm light on a vilified country.

From Sweden's Nobel bombe to Detroit's Boston Cooler.

It's a constellation of birria, noodles, and fried chicken sandwiches.

Inspired by a mission to Jupiter, this bright blue drink bested 69 other 'space juices'.

This new series celebrates how people of color are changing the food world

Chinese-Canadian filmmaker Cheuk Kwan tells a story of innovation and survival.

Instead of celebrating freedom from Egypt, people celebrated liberation from capitalism.

These food cartoons fight stereotypes, share memories, and tell forgotten histories.

In Robert E. Lee's birthplace, Dontavius Williams honors an unsung chef.

Esther David traveled from the spice port of Cochin to the mountains of Mizoram to record this culinary culture.

Your favorite dish may have a mysterious twin.

In Pennsylvania Dutch Country, African Americans have created a distinct and delicious cuisine.

The Futurists tried to abolish pasta and all they got was this delicious dish.

In the 1970s and 80s, when the guards stepped away, the pots and flames came out.

Is "electrifying" the sixth human taste?

Michael Twitty tells the intertwined stories of the African and Jewish diasporas through fried Hanukkah treats.

Not a gummy bear was spared during the Great Borough Bake-Off.