Articles by Sam O'Brien

Chef Sean Sherman discusses reclaiming Native foodways, dismantling colonial borders, and why his latest cookbook looks forward rather than back.

The wild-growing fruit is best found through foraging, and custard turned out to be the key ingredient.

A salt-rising saga fraught with stinky starters and a surprise ingredient that rose to the occasion.

Smoky, bitter, and complex, mole chichilo is flavored by grief.

Warm up this January with Blue Blazers and Hot Ale Flips.

Instead of a ball drop, why not count down to midnight by lowering your favorite food?

From music festivals to marvelous mausoleums, here were some of our favorite places and experiences of 2024.

To investigate the legend of Emperor Domitian’s Black Banquet, we made our own macabre feast.

The ceremonial significance of the turkey goes back much further than Thanksgiving.

A guide to finding, prepping, and enjoying the pawpaw.

When life gives you Bisquick, make gulab jamun.

Explore nine extraordinary culinary destinations around the world.

A magical island where the pineapples are perfect, the tea is purple, and the stew is cooked with volcanic heat.

Welcome the Year of the Dragon with fortune-telling soups, lucky goldfish dumplings, and more.

Don't just throw out your tree; use it to spruce up your cocktails, stews, and more.

From haunted grocery stores to ancient demons on TikTok, it was a great year for supernatural exploration.

Around the world, recipe gravestones tell stories of love, grief, and remembrance.

Can recent excavations answer questions about death and demonology in the 1600s?

The Penn Museum's new exhibit showcases the art of edible archaeology.

Inside one man’s quest to visit the last vestiges of roadside Americana.

This May Day, make Beltane bannock, a simple snack with a long history of superstition and divination.

Among the Maya, cacao has served as a powerful symbol from womb to tomb.

Every January 25, Scotland pays tribute to its most famous poet and an offal-y delicious dish.

In 2022, we covered the world’s most creative cuisine.