Libby O'Connell is the chief historian for the History Channel. In her new book, The American Plate: A Culinary History in 100 Bites, she examines the history of pie.

Smoke envelopes a dessert course at Elcielo. Michelin restaurants always involve storytelling. However, the flow and backstory have to be great and entrancing for them to work their magic. Many miss ...

"From the author of the acclaimed 97 Orchard and her husband, a culinary historian, an in-depth exploration of the greatest food crisis the nation has ever faced--the Great Depression--and how it ...

Food brings families together, and nowhere is this connection more evident than in professional kitchens where fathers and sons have created lasting legacies. From small family-owned restaurants to ...

Tucson is a city with a rich culinary history that spans over 4,000 years. The flavors and traditions have been shaped by generations of agricultural practices. Considering that its food scene ...

Bush’s Drive-In opened in 1944 on the northwest corner of Broadway and Arapahoe Avenue (now Mustard’s Last Stand). Courtesy: Carnegie Branch Library for Local History The first meal I ever ate in ...

The Three Sisters and so much more: American Indian foods before Columbus -- Cod, beaver tail, and sassafras: Encounters and exchanges, Old World and New -- Breakfast with rum and tea: From colonies ...

MAUI, Hawaii -- Lead by culinary pioneer Peter Merriman, Merriman's Restaurant showcases island grown and harvested foods with aloha spirit at the forefront. "I think aloha spirit is just respect, ...

Andrew Smith offers up a volume of food resources in his book, The Oxford Companion to American Food and Drink, which reveals American food history and how it has influenced everything from slang to ...

Over 500 relics from the Bay Area’s culinary years of yore — ranging from a set of sterling silver spoons from the 1915 Panama-Pacific International Exposition to an art deco beehive blender — will be ...