Meat-based soups, with a sour flavor resulting from the addition of seasonal fruit have been an important part of the Transylvanian Hungarian cuisine

These flaky, savory biscuits are a quintessential snack in Hungary, with each region or city claiming its own unique version, with variations size, shape, texture and flavor.

Vinetta is the Transylvanian name for a dish known in Hungary as padlizsán krém or salată de vinete in the rest of Romania.

Tyúkhúsleves májgombóccal (Chicken Soup with Liver Dumplings) is a dish traditionally prepared at weddings

To kick off the 47th annual Smithsonian Folklife Festival, chefs Péter Utasi and Ilona Kollár of the Bácska region of Hungary demonstrated the preparation of one of Hungary’s most popular festival foods, truly a celebratory snack, the lángos.

Few dishes are quite as rugged as Karcag Mutton Stew. The dish (Birkapörkölt in Hungarian) is often associated with the Nagykunság (Great Cumania) region of east-central Hungary

Literally translated as “herdsman soup,” but commonly known as goulash, gulyásleves can be traced back to the ancient nomadic tribe of Magyars

Brewing, mankind’s oldest biotechnology, has been taught at UC Davis for nearly fifty years.

The University of Vermont Extension and the Vermont Agricultural Experiment Station work with Vermont maple-syrup makers to improve the state’s signature crop.

Professor Charlie Bamforth from UC Davis delivers a wonderful talk about the positive merits of America’s favorite cold beverage.