Articles by Diana Hubbell

In his new cookbook, Tyler Malek wants you—yes, you!—to go off-script with fish sauce caramel and pandan cilantro scoops.

One of the last surviving cobweb paintings is on display this weekend.

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

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

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

Raise a glass of Yuletide punch, or an ice cream-loaded elixir.

Introducing the edible version of the least-cuddly Christmas creature.

The author of "The Food Lab" shares his science-based kitchen techniques and current food quest.

The secrets to a better bird lie in the long, sometimes surprising history of the turkey dinner.

‘Pan Y Dulce’ is Bryan Ford's love letter to Latin American baking traditions.

In 'Sandwiches of History,' Barry Enderwick dives into good, bad, and bizarre combinations.

In the 19th century, Scottish scammer Gregor MacGregor made a fortune selling land in Poyais.

Make one of President George Washington's favorite cocktails.

Your grandma didn't invent that recipe.

In his Hungarian-Jewish cookbook, chef Jeremy Salamon of Agi's Counter digs into his family heritage and uses dill like glitter.

Now, you can view—and cook from—these nearly 4,000-year-old ancient Babylonian recipe tablets.

From centuries-old sacred rituals to energy drinks, one psychoactive plant has spread throughout the globe.

Kielbasa vs. Fondue: Choose your fighter.

At the turn of the 20th century, the concept of a refrigerated feast was terrifying.

What’s old is new again in Greece’s dynamic, ancient polis.

Gary He covered tens of thousands of miles to see the Golden Arches on six continents.

Gastro Obscura just picked up its first win.

The connection between apiarists and funeral rites stretches back centuries.

More restaurants are dry-aging their seafood, for concentrated flavor and enhanced texture.