Articles by Diana Hubbell

Mabu Mabu, Nornie Bero’s first cookbook, is a celebration of Aboriginal culinary traditions.

Ever dreamed having a peanut butter fruit tree in your garden?

From picnics to club dinners, the critter has a long culinary history in Pennsylvania.

After a decade, scientists are getting close to bringing back the massive wild cattle.

The Southern Foodways Alliance is documenting the oral histories of pitmasters.

Brown Windsor soup was reportedly a favorite of the Queen. The only problem? It may not have existed.

The tiny Cumbrian island’s next monarch will be crowned with lots and lots of beer.

Bake, brew, and stir-fry your way through history.

Welcome to the world of rockhounds, pebble puppies, and a bizarre art installation almost 40 years in the making.

Upgrade your punch game with a 400-year-old science trick.

Ragamuffin Day looked a whole lot like Halloween.

Which trees will live and which ones will die?

A conversation with Michael Twitty about the powerful history behind a centuries-old beverage.

Chin Foin forever changed America's relationship with Chinese food.

"Corpse medicine" created a booming market for craniums, especially mossy ones.

Then make these bone-shaped sticky rice cakes with spirit-soothing associations.

Bake the recipe remnant of a potato doughnut empire that once stretched from the United States to Japan.

From squeaky beans to arsenic scares, conservation is full of surprises.

For more than a decade, Salmon n' Bannock has been serving indigenous cuisine and stories in Vancouver.

The demae cycled one-handed while balancing dozens of boxes of soba noodles.

Mark Twain once called the allium the “pride and joy of Bermuda.”

Hotaru ika are a glow-in-the-dark delicacy.

Centrifuges and syringe-tipped knives are behind this edible miniature galaxy.

Once used as a survival food during World War II, these flower bulbs are making their way onto restaurant menus.