Articles by Diana Hubbell

This fruit owes its luminous violet shade to snapdragon flower DNA.

In his debut cookbook, Dan Pashman busts pasta myths alongside delicious, unorthodox recipes.

Paige Lipari, founder of Archestratus, is changing the world one potluck at a time.

One of history's earliest mixed drinks was made to appease a ferocious goddess.

Greenpoint's Newtown Creek was the site of one of the worst oil spills in U.S. history.

Artist Sergey Jivetin engraves incredibly detailed works using a microscope.

Our favorite tales of puzzles and perplexities.

Feast on real-life zombie fungus and tiger tail ice cream.

The kamayan, also known as a boodle fight, has a long, curious history.

Our favorite food gifts your loved ones don’t already have.

Fuchsia Dunlop's 'Invitation to a Banquet' is a delicious tour de force.

Most ingredients in embalming perfumes were good enough to eat.

Chef Jon Kung wants you to make spaghetti with lion's head meatballs.

Amanda Schuster explores the origins of the Atholl Brose in “Signature Cocktails.”

‘My Everyday Lagos’ is an uncompromising guide to this diverse city's cuisine.

In ‘Holy Food,’ Christina Ward examines how our belief systems end up on the plate.

Clarissa Wei’s debut cookbook celebrates centuries of Taiwanese culture and foodways.

Chef JJ Johnson takes readers on a global culinary tour.

The wedge salad's dominance endures.

Alicia Kennedy's debut book tackles punk restaurants, underground vegan zines, and Silicon Valley.

Options included lutefisk, porridge, and a surprisingly tasty salsa.

Anya von Bremzen breaks down true origins of pizza, ramen, and other iconic foods in her new book.

From the author of 'The Gay Cookbook' to the founder of an early 20th-century teahouse and haven for queer women.

Amadou Ly is working wonders in laminated dough.