Something fascinating is happening in kitchens around the world. While everyone was busy perfecting their sourdough starters during quarantine, a much bigger food revolution was quietly brewing.

Tandoors operate at temperatures modern kitchens rarely reach. That heat seals meat instantly while keeping the inside moist.

Ancient cooking cauldrons have revealed what humans were eating more than 5,000 years ago. For a study published in the journal iScience, a team of researchers analyzed food residues left behind on ...

When the Yale Peabody Museum reopens as a free museum next year, there will be much more than dinosaurs to wow visitors. There’s a clay page from a Mesopotamian cookbook, dating from 1700 B.C.E., ...

Olympians' diets have evolved since the ancient games, when athletes were mostly vegetarian. For his "Tasting History" YouTube series, Max Miller recreated an ancient Greek dish. The recipe was ...

Women living around the 7th-century Muaro Jambi temple complex in Sumatra, Indonesia, have revived ancient ingredients and cooking techniques to serve one-of-a-kind meals to visitors. Their dishes are ...

Pongal cooked in earthen pots over open flames isn’t just tradition—it’s flavour, symbolism, and slow cooking at work.

The Bronze Age peoples of the Caucasus feasted on communal stews made from deer, sheep, goats and cows, a new study has found. Using analyses of fat residues preserved on ancient cooking cauldrons, ...

Dianne de Guzman is the regional editor for Eater’s Northern California/Pacific Northwest sites, writing about restaurant and bar trends, upcoming openings, and pop-ups for the San Francisco Bay Area, ...