Food & Drink

For centuries, the people of Odisha have turned to pakhala – a fermented rice dish – to beat the heat. Now it's gaining global attention.

Originating in Topkapi Palace where it delighted Ottoman sultans, this delicacy has a surprising ingredient.

For her new book, Peach Street to Lobster Lane, British food writer Felicity Cloake cycles across the US from coast to coast in search of a definition for its national cuisine.

In Uji, Japan's historic matcha capital, demand for premium green tea is outpacing supply. As tourists scramble for tins, locals fear that tradition may be getting diluted.

More than 80 years after D-Day, the recipes and ingredients introduced during France's wartime occupation are slowly making a comeback.

Far from smoothie bars and powdered sachets, these wild Amazonian juices are pulped just hours after picking – making them rich in flavour and cultural meaning.

For 450 years, the little-known Ryukyu Kingdom thrived in what is now Japan. Now, after nearly vanishing, its unique fusion cuisine is being revived.

With "tequila tourism" gaining popularity in Mexico, a train taking tourists to the home of the spirit has relaunched after nine years away.