Thanksgiving isn't just about hosting a culinary feast but a testament to family dynamics.
In Los Angeles’ Koreatown, traditions are preserved through the practice of banchan, a tradition of hospitality and cuisine in Korean culture.
History has long respected the connection between living and dead; Mexico's Día de los Muertos does so with food, like Pan de Muertos.
LASA co-owner, Chase Valencia, explores the centuries of multicultural influence that shaped modern day Filipino cuisine.
In the culinary world and beyond, the difference between influence and appreciation collide in questions of cultural appropriation.
In cultures around the globe, hospitality functions as a human connector through various customs and rituals.
In New Haven, Connecticut, Neapolitan tradition brings pride to residents through a rich and enduring pizza culture.
A brief history of one of America’s favorite summer treat—how ice cream came to be found in freezers everywhere.
A look at some of the foods we casually enjoy today, their long histories, and deep cultural associations.
In the village of Chefchaouen, Morocco, an oven functions as the beating heart of a community that breaks bread together.
In the first entry of Roots, a recurring column, a Life & Thyme contributor explores tradition and heritage of Mexican food at home in Tia Chayo’s kitchen.
The concept of terroir is well known in the wine world, but its significance can be found in a range of products, as Deepi Ahluwalia explores in this installment of Bone Deep.
In Nashville, the famed hot chicken dish comes in many forms; we examine the traditions and the trend from both mainstays and newcomers in all parts of town.
Grillworks’ owner, Benjamin Eisendrath, recalls the role of fire and the gathering of wood growing up in a grilling family.
In Vettuvanam, India, families connect over food to worship and observe tradition in their historic village.