Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.
Are you a food-focused traveler who would rather forgo famous eating establishments to frequent a bevy of beloved local spots, then Culinary Backstreets is your best new travel buddy.
Italian engineers say they’ve finally come up with a way to brew espresso on the ISS so astronauts can ditch the instant coffee. We asked: What’s so hard about making coffee in space? Answer: A lot.
The State Department has a new exchange program for culinary professionals. A delegation from the Middle East and Africa recently discovered there’s more to American cuisine than fast food.
A young couple got hooked on durians after one life-changing bite in 2009. And after two years of tracking the stinky sweet fruit through Southeast Asia, they’ve become experts on durian tourism.
In the Soviet Union’s communal kitchens, many families jockeyed for one stove. Apartments were crowded, food was scarce and government informants were everywhere. Still, some found joy and connection.
The New Guinea flatworm is a vicious little thing with an appetite for snails. Its discovery in Normandy has raised concerns about the fate of Europe’s snails — and France’s famed mollusk appetizer.
The longer bourbon ages, the richer its flavor and color. Now, an artisan Kentucky distiller is speeding up nature by sending barrels on boat journeys on the high seas. How does it work? Chemistry.
The soft drink giant is one of the few big U.S. firms with major investments in Russia. And the reasons why say a lot about why the U.S. has less leverage in Russia than it might like.
The park’s bears have developed a taste for human food, and that’s gotten them in big trouble. But efforts to teach campers to lock up food are helping solve the problem, a bear hair analysis shows.
Zakuski are like Russian tapas. More than a delicious snack, these dishes also tell the story of Russia. From “Herring Under a Fur Coat” to pickled everything, zakuski teach us about harsh winters and state-sponsored products in the Soviet era.
Athletes and spectators are giving the food in Sochi rave reviews. But what are they eating, exactly? It’s a mashup of Soviet-era Russian faves, punctuated with foods of the Caucasus that have long been special treats for people visiting the Russian Riviera.