Edible Conservation: Eating the Enemy

Invasive species are wreaking havoc on fragile natural ecosystems. In response, a culinary movement spearheaded by conservation groups and sustainably minded chefs is gathering steam, with a clear message: Eat the invaders.

A Taste of Old World Europe: Wiener Schnitzel

Wiener schnitzel—an unassuming breaded, fried veal cutlet—has so captured Vienna’s taste buds that it bears the city’s very name (Wien = Vienna). Yet Austria’s national dish may actually have originated in northern Italy as costoletta alla Milanese, a similarly prepared slice of veal.

Reader Recs: World’s Best Street Food

In a nod to the Society’s yearlong focus on food, we asked our National Geographic Travel Facebook fans to share the best lip-smacking street eats they’ve sampled around the globe. Their answers left us hungry for more (and wanting to book a ticket to Southeast Asia). So grab a snack and join us on a tour of…

Tequila 101

Behind the best tequila lurks the physical heat and spiritual intensity of the country of its origin, whether you’re drinking it by the shot (caballito) or in the heavenly embrace of lime juice con orange liqueur and shaved ice.

A Taste of Local Flavor in Asheville

When I first visited Asheville, North Carolina, five years ago, I remember noting the power of the “Love Asheville, Go Local” posters I saw in nearly every store or restaurant window I passed. This fall I was excited to return to Asheville and see that the city had taken its hometown pride to even greater heights. Here are four ways to get a taste of Asheville’s distinctive regional flavor.

Airstreaming the Pacific Coast Highway

A few weeks ago, I challenged myself to embrace a different kind of travel. Despite having spent two decades traversing more than 100 countries in all manner of ways, I had never been in an RV. And yet, hitting the road in one of these self-contained mobile domiciles is exactly how thousands of fellow travelers see the world. What was I missing?

Wine Tasting 101

Wine drinking’s pretty much self-explanatory. But no matter what’s in the glass, it will reveal itself best when approached systematically and when all sensory apparati are exposed to it (well, not your ears). That doesn’t mean making a spectacle of your examination, or trying to out-inhale the person next to you. It does mean thinking…

A Family Affair: The Best Soul Food in Harlem

Amidst recent efforts to revitalize Harlem, there is a thread beyond history that holds the community together: food. Several longstanding neighborhood eateries continue to serve up some of the best soul food in Manhattan, along with a side of family and civic engagement—Harlem’s firmest foundations.

Pesto-Perfect Italy: Liguria

If there is one aroma that unifies Liguria—the region that arcs along Italy’s northwestern coast, joining France to Italy, Alps to sea—it’s Genovese basil.

Q&A: Making the Coffee Connection

In the “bean belt” looping Africa, Asia, and the Americas, coffee provides more than a jolt—it’s an economic lifeline and a cultural bedrock. Coffee buyer Kim Elena Ionescu’s hunt for the planet’s best beans has taken her from Bolivia to Ethiopia. Steeped in ritual, her adventures are anything but stale. Here are some of the highlights.

United We Eat in D.C.

Hoping to witness democracy in action in D.C.? Head to Union Market, a new seat of culinary power northeast of the U.S. Capitol that’s as much of a throwback as it is progressive. Here in an up-and-coming neighborhood known as NoMA, what was once a gloomy warehouse has been transformed into a bright gathering place.

Local Flavor: Wisconsin’s Fiery Favorite

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It’s fish boil time on Wisconsin’s scenic Door Peninsula. Like its cousin, the New England clambake, the tradition grew out of a community coming together to celebrate local bounty. Poaching the day’s catch with potatoes was a custom brought over by the region’s Scandinavian settlers and no doubt sustained many a soul on these rocky, wind-whipped shores. Here’s where to sample the best fish boil in Wisconsin.