Nigerian soups are more than just meals; they’re a celebration of flavor, culture, and family traditions that bring people together. These soups, enjoyed across Nigeria’s diverse regions, are each crafted with unique ingredients and techniques that reflect the heritage of the people who prepare them.

From the rich, nutty Egusi soup to the aromatic Afia Efere, each dish tells a story and offers a taste of Nigeria’s vibrant culinary landscape.

Cinnamon has been a treasured spice for centuries, not just for its rich aroma and flavor but for its purported medicinal properties. From ancient remedies to modern scientific studies, cinnamon’s health benefits have fascinated cultures across the world.

The warm, sweet scent of cinnamon is unmistakable. Whether it's wafting from a kitchen during the holidays or infusing the air in cozy cafés, the aroma brings comfort and nostalgia to many. But have you ever wondered why cinnamon smells so good? It's more than just a culinary staple — its unique scent is the result of fascinating chemistry.

Thanksgiving in Canada, as it is celebrated today, has evolved over centuries, weaving together a mix of Indigenous traditions, European influences, and national identity. While modern Thanksgiving is often associated with harvest meals, family gatherings, and expressions of gratitude, its roots are far more complex and culturally diverse.

Mauro Colagreco is a celebrated chef known for his innovative approach to modern cuisine and his dedication to incorporating foraged ingredients into his culinary creations.

Michel Bras is a name synonymous with culinary innovation and the integration of foraged ingredients into modern cuisine

In the world of fine dining, few names resonate as strongly as René Redzepi.

As the co-founder and head chef of Noma a fine dining restaurant in Copenhagen, Denmark, Redzepi has redefined the culinary landscape by championing foraged ingredients and local sourcing.

In today’s culinary landscape, foraging has evolved from a necessity for survival to an exciting trend embraced by some of the world’s most innovative chefs.

Once considered the realm of nature enthusiasts or rural communities, foraging now plays a starring role on the menus of high-end restaurants.

Diners are discovering the allure of wild ingredients like ramps, chanterelles, and sea buckthorn, which offer flavours as unique as the landscapes they come from.

In a world increasingly focused on sustainability, ancient cold storage techniques are gaining renewed attention.

As individuals and families seek to reduce their reliance on electricity and embrace off-grid lifestyles, the revival of root cellars and similar methods is reshaping how we think about food preservation.

This article explores the history of root cellars, their cultural significance, and how they are being reimagined for contemporary sustainable living.

Imagine a time before refrigeration when communities relied heavily on the sun to preserve their food. Picture ancient villagers gathering fruits and vegetables, spreading them out on sun-drenched stones and wooden slats, allowing the elements to transform their harvest into something that could last for months.

This fascinating practice of drying and sun-curing has been pivotal in human survival, allowing people to stockpile provisions and celebrate seasonal abundance.

Salt has played a crucial role in shaping human civilization, acting as a key preservative that has allowed societies to thrive through the ages.

From the Roman garum to Indigenous fish preservation techniques, understanding and reviving ancient food preservation methods can help us reduce food waste while reconnecting with our cultural heritage. 

Fermentation is one of humanity’s oldest preservation methods, a technique that not only extends the shelf life of food but also enhances its flavor and nutritional value.

From clay pots in ancient civilizations to the glass jars found in modern kitchens, fermentation has played a vital role in food culture across the globe. Explore the fascinating history of fermentation, highlighting its significance in various cultures, including the beloved kimchi of Korea and the savory miso of Japan.

Preserving food has been a central part of human survival for millennia.

Long before modern refrigeration, Indigenous cultures worldwide developed methods to ensure they could store food for long periods.

Two of the most effective techniques— curing and smoking — were used to protect meat, fish, and even vegetables from spoilage. Both methods remain relevant today and are seeing a resurgence among food enthusiasts who appreciate their practicality, sustainability, and the deep flavours they create.

Foraging for herbs is a practice as old as humanity itself. Long before modern agriculture and the conveniences of supermarkets, people relied on their knowledge of the natural world to gather essential plants for food, medicine, and spiritual use.

Across cultures and centuries, the art of herb foraging has played a crucial role in survival and health, weaving itself into the fabric of ancient civilizations and Indigenous traditions.

Journey through the origins of herb foraging, examining how it has evolved in different regions of the world.

The Sámi people, Indigenous to the northern regions of Europe, particularly parts of Norway, Sweden, Finland, and Russia’s Kola Peninsula, have a rich culinary heritage shaped by the unique challenges of their Arctic environment.

The historical evolution of Sámi food practices reflects a deep connection to the land, adaptation to environmental changes, and influences from external cultures. 

Throughout history, Indigenous cultures around the globe have developed innovative food preservation techniques that not only ensure sustenance during lean times but also reflect their deep understanding of the environment.

Drying, smoking, and fermenting are three ancient methods that have allowed Indigenous peoples to maximize their food resources, maintain nutritional value, and create distinctive flavors.

For centuries, the Hopi people, residing in what is now known as the American Southwest, have cultivated crops in one of the most challenging environments on Earth.

This region today includes Arizona, New Mexico, Utah, and parts of Colorado, but for the Hopi, it remains their traditional land, known as Tutsqua.

The Hopi's homeland is located in northeastern Arizona on the Colorado Plateau, a high desert area known for its arid climate and sparse rainfall.

Long before the introduction of maize and other foreign crops to the African continent, sorghum and millet were the backbone of food security for countless communities.

These ancient grains, deeply rooted in the Indigenous food traditions of Africa, have sustained populations for millennia, providing not only nutritional benefits but also cultural significance.

In recent years, there’s been a resurgence of interest in these grains due to their adaptability to harsh climates and their role in promoting food security, particularly in the face of climate change.

For thousands of years, Aboriginal Australians have practiced a sophisticated form of land management that closely aligns with modern permaculture principles. Their methods — ranging from firestick farming to the cultivation of native plants—have not only sustained communities but also regenerated the land, maintaining biodiversity in one of the world’s harshest environments. These practices are deeply rooted in Indigenous food traditions, which offer valuable lessons in sustainable living.

Wild rice, known as manoomin in Anishinaabe, holds a special place in the hearts and cultures of Indigenous peoples in North America. More than just a staple food, wild rice embodies a rich tradition of sustainable harvesting that has been passed down through generations.