Articles by Diana Hubbell

Inspired by a trailblazing princess, Chef Nak's cookbook is a celebration of Khmer history.

This parlor trick of a dessert has a long, complicated lineage.

Make the dessert that first inspired the popular crimson slice.

Go behind the scenes at the Massachusetts military lab engineering the fuel of the future.

Thank Uncle Sam for Cheetos, air fryers, and other modern mainstays.

What would George Washington's spruce beer-chugging troops have thought about today's cheesecake rations?

From Sparta to the Mongol Empire, soldiers needed fuel for the fight.

For 50 years, this bizarre act was one of Atlantic City's biggest attractions.

Why were in-flight meals so much better in the past?

But make sure you bring the fossegrim the proper offering—or else.

For their last meal, first-class passengers dined on 11 courses, including Chartreuse jelly and peaches.

How the Source Family, a radical 1970s utopian commune, still impacts what we eat today.

From Ukrainian pelmeni to Appalachian fried fish, these innovators are drawing on generations of culinary wisdom.

There's a story behind these hidden pub snugs and saloon doors.

Canned beef bouillon on the rocks, anyone?

Asian-American chefs and pâtissiers are reimagining traditional confections and snacks.

A conversation with Natasha Pickowicz on cross-cultural inspiration and her upcoming cookbook.

An eccentric heiress, a daring mission, and the fight for North America’s most unusual pig.

Mesmerizing photographs show the beauty of our wild, fragile planet.

Some of these gingerbread cookies take months to make.

Learning to dine with the dead, eat well in Antarctica, and cook for the end of the world.

From pickles on the tree to live carp in the bathtub.

An exhibition in Berlin celebrates a century of one of the most famous, and complicated, vampire stories.

Thai-style fried chicken, Vietnamese scorched rice, and other dishes best paired with booze.