The Long Argument Over Jollof Rice
A one-pot rice dish that half of West Africa claims, and a fight worth having — because the argument is really about technique.
The Americas›Mexico & Central America›Mexico
Nixtamal, the Chemistry That Made Mesoamerica
Soaking maize in wood ash sounds like a folk quirk. It is the reason a civilisation could live on corn without dying of it.
Africa›East Africa & the Horn›Ethiopia
Injera, a Bread, a Plate and a Clock
Ethiopia's sour teff flatbread is cutlery, crockery and starch at once — and a three-day fermentation that most of the world has no equivalent for.
Europe›Southern Europe›Basque Country
The Txoko and the Pintxo
Two Basque institutions — a members-only cooking club and a bar snack on a cocktail stick — that between them explain why a region of two million people eats the way it does.