A lot of families are trying, sometimes in vain, to maintain or revive their holiday food traditions. We want to hear your story.
Here's where culture and history intersect. Here's where you'll find food's back story and the role it is playing in shaping our present and future.
Growing up, Melanie Vanderlipe Ramil wanted to be as "non-Filipino" as possible. One way, she decided, was to stop eating rice. Now 31, Ramil has become the family's champion of its Filipino food traditions.
VPRHow about a nice, juicy moose burger with your venison? Wild-game suppers are a rural American harvest tradition dating back to Colonial times. This year, 800 people turned out for the long-running "Superbowl" of these suppers, where hunters donate most of the meat (with some roadkill thrown in).
Jewish foodies say the flavors of Hanukkah and Thanksgiving are a culinary match made in heaven. And this Thanksgivukkah feast is especially sweet because it may not happen again for 80,000 years.
Archaeologists have discovered the oldest wine cellar known, and the personal stash was massive: It once stored more than 500 gallons of vino. But these Bronze Age winemakers weren't just fermenting plain-old wine. They also got creative, infusing it with herbs and spices.
Indian pudding, the traditional New England dessert, is rich in both history and flavor. It's made by combining cornmeal and milk with molasses. Food historians say it's one of the first truly American recipes.
The weather and demand from China are driving prices up. But how do you say the word pecan? NPR's Melissa Block gets answers from a pecan farmer and a linguistics expert.
The Salt will host a live chat with two people who are trying to build community around God and craft beer. Join our one-hour chat, which begins at 1 p.m. EST on Friday, Nov. 8.
Kraft says it's ditching two artificial dyes in some of its macaroni and cheese products. But why did we start coloring cheeses orange to begin with? Turn's out there's a curious history here.
Roy Choi changed the food truck fad forever when he and his friend started selling Korean barbecue tacos outside clubs in Los Angeles. He talks about his life and his food truck foundations in his new book, L.A. Son: My Life, My City, My Food.