World's Table

Tapi Tapi makes ice cream with a deep mission: to soothe the collective souls of African people by sharing folk traditions, rituals and cultures through food.

Chef Hawa Hassan's new book Setting a Place for Us explores food, memory and identity in communities displaced by war.

Acclaimed musician Rhiannon Giddens spent years perfecting a flawless recipe for the iconic Southern food. Now, a new festival reveals the similar journeys of Black music and cuisine.

Invented to satiate pregnancy cravings, Dubai chocolate is a rare combination of creativity, flavours and social media success that has broken all industry records.

For just two weeks each spring, a rare violet artichoke is harvested by hand on Venice's northern islands – and locals go to great lengths to keep it authentic.

For more than 750 years, strict rules have guarded what cardinals can and cannot eat to prevent hidden messages stuffed inside chicken, ravioli and napkins.

From Korea's doenjang and gochujang to Hong Kong's XO sauce and East Asia's fish sauce, Asian cuisines provide hundreds of ways to flavour and season dishes.

In a quiet corner of North Carolina, bees produce a violet-hued honey so rare and unpredictable that even experts can't explain it – and that's what makes it magical.