Astrid Sletten, head of the Norwegian Refugee Council’s office in Kabul, spoke to The World’s Carol Hills about the level of need in Afghanistan and what aid organizations are able to deliver in the current environment.
In our search for holiday traditions outside the United States, we came across a Venezuelan staple. It's called hallaca, and it's similar to a Mexican tamale.
This forum explored innovative methods and systems for producing food, as well as new types of products and underutilized sources. Watch a recording of the conversation here.
Lionfish is a delicacy that’s catching on in restaurants. But in this case, conservationists are begging you to eat your fill.
Craving some Koobideh from Iran? Arepas from Venezuela? Head to Pittsburgh’s Conflict Kitchen, where a rotating menu features food from countries in conflict with the United States.
The International Marketplace in Indianapolis offers dozens of restaurants and shops from the world over. Its unlikely co-founder once asked: “Why are these Mexicans here? Why are there so many of them?”
There are only so many New Yorkers who want to undertake the messy business of butchering their own dinners. For everybody else, Leach Farms provides a unique service.
With all the attention being lavished on Rio, the city's poor have been largely left on the sideline. But one organization is hoping to give them a bit of a leg up while the city is in the spotlight.
This bright red pepper is more than 100 times spicier than a jalapeño and believed to be the hottest pepper in the world. Thank the PuckerButt Pepper Company for its creation.
Almost all cultures across the world have some version of what we call sausage. In fact, throughout history, encased meat has been a human staple.