Libby O'Connell is the chief historian for the History Channel. In her new book, The American Plate: A Culinary History in 100 Bites, she examines the history of pie.

The Three Sisters and so much more: American Indian foods before Columbus -- Cod, beaver tail, and sassafras: Encounters and exchanges, Old World and New -- Breakfast with rum and tea: From colonies ...

A visit to the world’s oldest restaurant offers more than just a meal. The dining experience connects modern guests to ...

Smoke envelopes a dessert course at Elcielo. Michelin restaurants always involve storytelling. However, the flow and backstory have to be great and entrancing for them to work their magic. Many miss ...

Food brings families together, and nowhere is this connection more evident than in professional kitchens where fathers and sons have created lasting legacies. From small family-owned restaurants to ...

Coconut milk, dendê oil, and habaneros add more than just flavor to this simple shrimp stew. Jane Sigal is a food and travel writer and editor based out of Newport, RI. Sigal was Food & Wine's senior ...

The iconic Caesar salad has inspired thousands of recipe interpretations. Caesar salad celebrates it's 100th birthday this Fourth of July and it should come as no surprise that the iconic dish has ...

Tucson is a city with a rich culinary history that spans over 4,000 years. The flavors and traditions have been shaped by generations of agricultural practices. Considering that its food scene ...