It's hard to do much better than La Quercia's rich, buttery bacon from the hard-to-find Tamworth breed of hog
Hand-picked olives from 200-year-old trees produce this complex oil, which blends sweet, spicy, almond, and olive flavors
On the Greek island of Crete, George Dimitriadis is using stone mills and new technology to make one-of-a-kind oil
Askinosie Chocolate is the first high-end chocolatier to buy cacao from Tanzania—and the results are unique and complex
Our expert on artisanal foods offers Roman farro soup, farro salad with mozzarella and roasted peppers, and more
Every month, at least 10 olive oils "apply" for a spot on the shelves of Zingerman's. This peppery, grassy elixir made the cut.
Figs—fresh when in season, or dried—star in this mix of fruit, cheese, nuts, oil, and vinegar so good it should win a Grammy
Specialty foods rarely unite compelling flavor with a compelling creation myth. These Spanish coffee caramels succeed.
With a climate similar to that of Italy's Piedmont—the hazelnut capital of the world—Oregon grows nuts worth trying
Even if you're a tea enthusiast, there's a good chance you haven't heard of Jungpana's complex, edgy first flush leaves
Most "wild rice" is actually farm-raised. The co-founder of Zingerman's explains why hand-gathered, nutty, earthy, really wild wild rice is the stuff you want.
The many uses of the hard-to-find—but complex and flavorful—aji amarillo, from ceviche to goat cheese to vegetables
Thinking about chocolate during August? Believe it. Rogue Chocolatier is so good we had to write about it now.
Blood pressure beware. "Salt potatoes," boiled in intense brine, are tastier than their merely sodium-dusted cousins.
Real new potatoes, not the imposters, are completely different from their aged, leathery cousins. So don't let tomatoes hog the summer market spotlight.
Eudora Welty also wrote about food. Here's her recipe for a "wickedly hot" dish with all the "mystique" of mayonnaise.
Wheaty, chewy Primograno—"first grain"—required nearly a decade of tinkering by one of Italy's best pasta makers, and the product is living up to its name
From canned to raw, tuna is an American favorite, but as this comfort food proves, we've been missing out on the eggs
Hard-shell varieties, like the Sicilian Pizzuta, are difficult to grow, but one taste and you'll go ... nuts
Zdir, a chile-tomato stew, will make you wonder where this country's cuisine has been hiding