I recently watched my grandmother make bread in her clay oven, a technique passed down through generations in our family.

Something fascinating is happening in kitchens around the world. While everyone was busy perfecting their sourdough starters during quarantine, a much bigger food revolution was quietly brewing.

When the Yale Peabody Museum reopens as a free museum next year, there will be much more than dinosaurs to wow visitors. There’s a clay page from a Mesopotamian cookbook, dating from 1700 B.C.E., ...

Women living around the 7th-century Muaro Jambi temple complex in Sumatra, Indonesia, have revived ancient ingredients and cooking techniques to serve one-of-a-kind meals to visitors. Their dishes are ...

Ancient cooking cauldrons have revealed what humans were eating more than 5,000 years ago. For a study published in the journal iScience, a team of researchers analyzed food residues left behind on ...

The Bronze Age peoples of the Caucasus feasted on communal stews made from deer, sheep, goats and cows, a new study has found. Using analyses of fat residues preserved on ancient cooking cauldrons, ...

A Palestinian chef using ancient cooking techniques, a Senegalese restaurant in New Orleans and an upscale Thai restaurant in Oregon have won coveted James Beard Awards. CHICAGO — A Palestinian chef ...

Dianne de Guzman is the regional editor for Eater’s Northern California/Pacific Northwest sites, writing about restaurant and bar trends, upcoming openings, and pop-ups for the San Francisco Bay Area, ...

Unearthed from the graves of children, many ceramic baby bottles from thousands of years ago would look perfectly at home in nurseries today. Some have little feet, and one bottle’s spout juts from a ...