The story behind your favorite Velveeta and Ro-Tel combo.
'cuisine guide' on Serious Eats
What you'll find in Michoacán is food both rustic and hearty but almost electric in flavor, with more tamales than you can shake a stick at. Dishes like fresh cheese cooked with chili, belly-hugging casseroles made of tamales, and lard-fried carnitas; starchy hominy pozole emblazoned with chilies and birria so rich it sticks to your lips.
There's an old joke about Hunan food: "The Sichuanese are not afraid of chili heat; No degree of hotness will afright [sic] the people of Guizhou, but those Hunanese are afraid of food that isn't hot." And while the Hunanese were China's early chili adopters, there's more to this cuisine than lashings of heat.
Chicken fried steak tells the story of Texas. The dish shows us how a particular global diaspora changed Texas foodways for good, and it brings us back to a time when so-called "country cooking" was just ... cooking.
The Mexican sandwich takes the same taco flavors and turns them up to eleven, offering a world of fluffy buns and spicy meats that no food lover should leave uneaten. Here are a few of our favorite types.
Yes, you should leave the resort if you're on a vacation to Hawaii. These 10 delicious local foods are why.
The Yucatán, which sits at the end of Mexico's curling peninsula, has a culinary culture that stretches back to the early days of the Mayan empire. But its rich cuisine, flavored with fiery chilies, sour oranges, and pit smoke, is just as vibrant today.
In the Lehigh Valley, which forms a right angle north of Philly and west of New York City by about 60 miles, the question isn't Pat's or Geno's, or even "wiz wit?" (as in, Cheese Whiz with onions). It's about a sauce you won't find anywhere else and its confounding origins. I'm not talking about a sauce comprised of that processed cheese-related product. I'm talking about the default inclusion of a tangy red, tomato-based sauce in cheesesteaks everywhere you go.
Korean barbecue may get all the attention, but soups and stews really make up the backbone of the Korean diet. Get to know a few of my favorites.
Dim sum, barbecue pork, and saucy chicken feet are all part and parcel of a specific regional cuisine of China: Cantonese food, which has paved the way for Chinese food in the U.S. But there's way more to Cantonese cooking than spare ribs and siu mai.
If you've ever visited Argentina, ridden a bus in Bolivia, or made friends with a Venezuelan, you've probably tasted an empanada of some sort. But it would take a lifetime of non-stop empanada-eating to try all of the infinite combinations of doughs, fillings, and cooking methods around. Here's an introduction to the styles that are typical in different regions of Latin America.
What's the deal with egg custard tarts and Chinese sponge cakes? And just what exactly is a pineapple bun? Here's your essential guide to the great wide world of Chinese bakeries.
A new generation of Newfoundland chefs, fueled by renewed local pride and the island's growing economy, is bringing the lessons learned in their grandmothers' kitchens to St. John's restaurants. These restaurants are recreating—and sometimes reinventing—local ingredients and traditional meals in the Canadian province's capital in ways that bring to mind both the terroir-driven cuisine of Nordic countries and the casual hominess of country cooking in the Southern states of the US.
After exploring Filipino Cuisine's savory side, we're diving into dessert. A high-walled mixing bowl of influences—some geographic, some colonial, some just plain strange—shape the country's complex, delicious, and at times beguiling approach to sweets.
The iconic red sauce meatball—one of the foundational foods of Italian cuisine in the U.S.—has more to do with the New World than Naples. Its development, and its influence on what Italian-American cuisine would become in the U.S., is inextricably tied to New York City. This is the city where Italian-American became American, and where the meatball as we know it began.
The ever-popular baklava is just the tip of the iceberg that is Turkish sweets—on a recent trip to Istanbul, I fell in love with the country's vast range of desserts. Here's a look at some of the most popular ones you'll find.
While every nation in South America has a distinct culinary tradition, shaped by local crops and waves of immigration, there is one element that unites them all: a serious sweet tooth. Here are 18 South American desserts you should know.
The geographic and ethnic diversity of Oaxaca has gifted it with some of the most rich and varied food you'll find in Mexico. There are far more than seven moles to be found here.
Sri Lankan food is not for the timid eater: the fiery curries, sweet caramelized onion in seeni sambal (onion relish), and sour lime pickle are all powerful flavors that startle awake senses dulled by the thick, hot island air.
There's more to Sichuan cooking than scorched taste buds and peppercorn-numbed lips. Here's the real deal on one of China's most exciting cuisines.