Long regarded as the national spirit of Peru, pisco is a grape brandy whose unique flavor and fragrance unites the European vine, the sunshine of Peru’s southern coast, and the wisdom of potters who create the jars in which the drink is stored.

Last year, my father went to Peru for research. He came back with a myriad of anecdotes, one of which really caught my attention: “We went into a small restaurant, which was almost a kitchen, and my cousin ordered a cuy.

The food should be placed in order on a ritual table by the law of ancestral rite.

By the 1950s, there were around 4,300 Chinese restaurants in the United States. Currently there are around 50,000—outnumbering U.S. McDonald’s, Burger Kings, and Pizza Huts combined.

According to the 2010 Census, there are over four million people of Chinese ancestry in the United States. For those from diaspora communities such as myself, Chinatowns have functioned as places of security

This recipe is from Chef Wang Peng 汪鹏, who is from Huai’an, Jiangsu Province. His home province is the birthplace of one of the most influential cuisines in China, the Huaiyang style

This fish dish from the Kenyan island of Lamu is usually made for some kind of special occasion such as a wedding, but it is also especially popular during the month of Ramadan.

This recipe was taught to me at the 2014 Folklife Festival by Amina Harith Swaleh and Fatma Ali Busaidy, two women from the island of Lamu, just off the Kenyan coast.

Tian Yali brought this dish to the 2014 Folklife Festival from Tongchuan City in Yijun County, Shaanxi Province.

The vegetable medley called mukimo is common in Nairobi as a side for meals such as roasted chicken.