In Athens, Greece, coffee culture is vibrant and diverse, and an integral part of the city’s daily life.
From San Diego’s Hundred Proof, Beverage Director Stephen Kurpinsky shares his recipe for a refreshing gin-inspired cocktail, The Grand Tour.
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In Southern California, Tim Watson shares his experiences, lessons and adventures from their decision to plant a vineyard.
In Tulum, Mexico, Chef Jose Luis Hinostroza gets a crash course in his own heritage while offering his diners a culinary adventure at Arca.
In the Langhe region of Italy, the Ceretto family diversifies their agricultural reach by caring for and elevating their wine’s sister crop, the hazelnut known as Nocciola Piemonte I.G.P.
The new season of The Migrant Kitchen premieres November 7 on KCET/PBS.
Recommended reading from the editors of Life & Thyme.
New look, new features, a new era for Life & Thyme.
Like food, a global appreciation for sporting events like The World Cup can connect cultures and bridge boundaries.
Watch our Emmy®-winning food series, The Migrant Kitchen, that explores today's booming food scene through the eyes of a new generation of chefs whose cuisine is inspired by the immigrant experience. Produced in partnership with Southern California's KCET.Stream Now
From Copal Tree Lodge, Josh Goldman’s recipe for a ginger-spiked cocktail brings the Belizean-made rum to life regardless of your location.
The versatility of cumin is well-represented in this easy, satisfying salad recipe for Moroccan Quinoa Salad from cookbook author and Life & Thyme contributor Nicole Gulotta.
At San Diego’s New Roots Community Farm, a group of refugees shape a diverse urban community garden, united across cultures by a common crop: amaranth.
At the Kennedy Space Center, NASA researchers look ahead to determine the long-term needs and sustainability of their experiments––growing plants on Mars.
A journey through flavor illuminates the function and fascinating variables that affect our food and the way we taste it.
In Oaxaca, contributors Jim Sullivan and Chef Val Cantu of San Francisco’s Californios restaurant experience three moles for Mexico’s All Saints Day.