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Culinary Roots

The original Macarons des Sœurs were created by two 18th Century nuns, Marguerite Gaillot and Marie Morlot (Credit: Nicolas Genot/Maison des Sœurs Macarons)
Culinary Roots

The French macaron shrouded in secrecy

By Hugh Tucker

Pizza a caballo (horseback pizza) looks like a pizza sandwich, with mozzarella melting out from between the layers (Credit: Amy Booth)
Culinary Roots
Buenos Aires' unusual pizza ritual
By Amy Booth
(Credit: OZMedia/Alamy)
Culinary Roots
The world's oldest dessert?
By Paul Benjamin Osterlund
(Credit: Agefotostock/Alamy)
Food & Hospitality
Spain's 'white gold' super-drink
By Vicky Smith
The bokit reflects Guadeloupe's vibrant culture that combines African, French, indigenous and Indian influences (Credit: Guadeloupe Tourism)
Food & Hospitality
The fried food that defines an island
By Rosalind Cummings-Yeates
Molokhia was once considered the "food of kings" because of its curative powers
Culinary Roots
The vegetable outlawed by royalty
By Sarah Freeman
After the fish are collected, their heads are removed, and they are scaled and gutted (Credit: Tang Chhin Sothy/Getty Images)
Culinary Roots
The star ingredient in Cambodian food
Kitashina’s signature dish is a platter of funazushi made from roe-laden female carp served as fanned slices of the whole fish on a bed of sake lees (Credit: Tom Schiller)
Culinary Roots
Why you've never had 'real' sushi
By Tom Schiller
In Argentina, chimichurri is a classic accompaniment to steak (Credit: Fudio/Alamy)
Culinary Roots
Did an Irishman invent chimichurri?
By Agostino Petroni
Doubles is a sandwich made from curried chickpeas tucked between two pieces of fried flat bread (Credit: Barry Ramkissoon/Getty Images)
Culinary Roots
Trinidad's addictive spicy street snack
By Ramin Ganeshram
The beloved comfort food poutine is a combination of French fries, cheese curds and a rich meaty gravy (Credit: JML Images/Getty Images)
Culinary Roots
The truth about Canada's favorite snack
By James March
Hanoi pho features a savoury beef broth with minimal use of garnishes and seasonings (Credit: 8Creative.Vn/Getty Images)
Culinary Roots
The outrage over Vietnamese pho
By Lili Tu
Ackee was brought to Jamaica from West Africa in the 18th Century, most likely on a slave ship (Credit: Neil Bowman/Getty Images)
Culinary Roots
The Jamaican fruit that could kill you
By Brendan Sainsbury
Ormers can be prepared in a variety of ways, from flash frying in butter to slow cooking in a stew (Credit: Ally Clark/Alamy)
Culinary Roots
The UK food that could send you to jail
By Norman Miller
Over time, most Sicilian cannoli have changed in flavour and ingredients – and have spread worldwide (Credit: ChiccoDodiFC/Getty Images)
Culinary Roots
The erotic design of Italian pastries
By Agostino Petroni
Stone Town's Forodhani Gardens market is filled with vendors preparing freshly made Swahili cuisine (Credit: Peter Unger/Getty Images)
Culinary Roots
The street food that embodies Zanzibar
By Sarah Khan