Portal:Food

A beefsteak is a type of banquet in which sliced beef tenderloin is served to diners as all-you-can-eat finger food. The dining style originated in 19th-century New York City as a type of working-class celebration but went into a decline in the mid-20th century. Resurrected by caterers in New Jersey, the beefsteak banquet style remained popular in that state's Bergen and Passaic counties, and is enjoying a revival in New York City, where the style originated, due to the reemergence of a biannual beefsteak in Brooklyn. Similar "beef and beer fundraisers" are common in the Philadelphia region, especially in white working class communities. (Full article...)

The history of chocolate dates back more than 5,500 years, when the cacao tree was first domesticated by the Marañon/Mayo Chinchipe culture in Northern Peru (Montegrande) and present-day Ecuador. Soon after domestication, the tree was introduced to Mesoamerica, where cacao drinks gained significance as an elite beverage among cultures including the Maya and the Aztecs. Cacao was considered a gift from the gods and was used as currency, medicine, and in ceremonies. A variety of cacao-based drinks existed, including an alcoholic beverage made by fermenting the pulp around the seeds, however, it is unclear when a drink that can strictly be defined as chocolate first originated. Early evidence of chocolate consumption dates to 600 BC, when it was often associated with the heart and believed to have psychedelic properties.

Spanish conquistadors encountered cacao in 1519 and brought it to Spain, where it was used as a form of medicine. From there, it spread through Europe over the following three centuries, gaining popularity among elites. It was debated for its medicinal and religious merits, and sometimes regarded as an aphrodisiac. Following the transformation of chocolate from an elite drink into a solid, widely consumed product due to technological innovations, the 19th century saw the rise of Swiss and British chocolate makers, as well as the industrialization of production. (Full article...)

A typical Australian meat pie with tomato sauce

Australian cuisine is the food and cooking practices of Australia and its inhabitants. Australia has absorbed culinary contributions and adaptations from various cultures around the world, including British, European, Asian, and Middle Eastern.

Indigenous Australians have occupied Australia for some 65,000 years, during which they developed a unique hunter-gatherer diet, known as bush tucker, drawn from regional Australian plants and animals. Australia became a collection of British colonies from 1788 to 1900, during which time culinary tastes were strongly influenced by British and Irish migrants, with agricultural products such as beef cattle, sheep, and wheat becoming staples in the local diet. The Australian gold rushes introduced more varied immigrants and cuisines, mainly Italian and Chinese, whilst post-war immigration programs led to a large-scale diversification of local food, mainly due to the influence of migrants from the Mediterranean, East Asia and South Asia. (Full article...)

Saccharomyces cerevisiae, a species of yeast

A yeast is any species of fungus that grows primarily in a unicellular form and reproduces via budding or fission. Yeasts are eukaryotic microorganisms that originated hundreds of millions of years ago, with at least 1,500 species currently recognized.^{[page needed]} They constitute about 1% of all described fungal species.

Some yeast species have the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae or in some cases true hyphae, or quickly evolve into a multicellular cluster with specialised cell organelle functions. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 μm in diameter, although some yeasts can grow to 40 μm in size. Most yeasts reproduce asexually by mitosis, and many do so by the asymmetric division process known as budding. With their single-celled growth habit, yeasts can be contrasted with molds, which grow hyphae. Fungal species that can take both forms (depending on temperature or other conditions) are called dimorphic fungi. (Full article...)

Clockwise from top left: kkakdugi, pa-kimchi, yeolmu-kimchi, dongchimi, nabak-kimchi, mul-kimchi

Kimchi (/ˈkɪmtʃi/; Korean: 김치; pronounced [kim.tɕʰi]) is a traditional Korean side dish (banchan) consisting of salted and fermented vegetables, most often Chinese cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal.

There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Examples of variants include baechu-kimchi, kkakdugi, chonggak-kimchi, and oi-sobagi. Traditionally, winter kimchi, called gimjang, was stored in large earthenware fermentation vessels, called onggi, in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The process of making kimchi was called gimjang and was based on participation by the whole village. The vessels are also kept outdoors in special terraces called jangdokdae. The use of household kimchi refrigerators has become a more common method for keeping fermenting kimchi at the right temperature. (Full article...)

As of the 2026 Michelin Guide edition, there are 29 restaurants in Mexico with a Michelin-star rating.

The Michelin Guides have been published by the French tire company Michelin since 1900. They were designed as a guide to tell drivers about eateries they recommended to visit and to subtly sponsor their tires, by encouraging drivers to use their cars more and therefore need to replace the tires as they wore out. Over time, the stars that were given out became more valuable. (Full article...)

Among her dishes are Perfect Roast Chicken, Weeknight Bolognese, French Apple Tart, and a simplified version of beef bourguignon. Her culinary career began with her gourmet food store, Barefoot Contessa; Garten then expanded her activities to many best-selling cookbooks, magazine columns, and a popular Food Network television show. (Full article...)

• ... that upon learning of the conditions at Sidi Azaz labor camp, the Tripoli Jewish community organized a food relief effort for the prisoners?
• ... that the Kitāb al-ṭabīẖ, a medieval Andalusian cookbook, contains an early version of Jewish challah bread, which traveled with Jews expelled from Spain and likely influenced Ashkenazi cuisine?
• ... that Ben Kilham, a pioneering rehabilitator of American black bears, would get on his hands and knees to teach orphaned cubs what foods to eat?
• ... that the tiny Abra aequalis (pictured) is a major food source for a species of large starfish?
• ... that Turkish migrant workers living in a residential complex in Amsterdam refused to eat the Dutch food for two weeks after the kitchen's only Turkish chef was fired?
• ... that Steven A. Shaw, one of the first food bloggers, decided to pursue the career that he loved after the early death of his father?