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Two families are battling for bragging rights as the inventor of the wildly popular dish. Will the truth come out? Or it could be there's another origin story involving ... British tastebuds?
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Two restaurants tangle in a New Delhi court over who gets to say they invented the iconic Indian dish of butter chicken. But its origins might lie in an effort to please British tastes.
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Taiwan has endured a long history of colonization. As a trip to the culinary center of Tainan reveals, those outside forces have helped create a cuisine that is distinctly Taiwanese.
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Most of the candy that you see on grocery store shelves is processed and high in sugar. Consider a healthier alternative for your loved one this year.
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In Thank You Please Come Again: How Gas Stations Feed & Fuel the American South, photojournalist Kate Medley road trips across the South, documenting the evolving service stations, convenience stores, and quick stops of the region.
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NPR's Michel Martin speaks with chef Carla Hall about her new series on Max: Chasing Flavor. Hall thinks food is about more than just keeping you alive — it's also a link to history and memory.
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Some 250 years after Americans ruined a lot of British tea in Boston Harbor, a U.S. chemist's salty tip for the perfect cup has prompted an intervention from the U.S. Embassy in London.
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In "Tenderheart," chef Hettie Lui McKinnon remembers and honors her parents, who moved to Australia from China
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Chef and author JJ Johnson details recipes of personal significance — like his grandmother’s asopao, or ‘Bebe’s soupy rice’ — along with dishes customary in a myriad of other cultures.
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Previte's restaurants serve food inspired by her extensive travels and the home-cooked Lebanese dishes of her childhood. Her new cookbook is Maydān: Recipes from Lebanon and Beyond.