This might just be a case of "don't knock it until you try it." Guinea pig, or "cuy" in Spanish, is a delicacy in parts of Latin America. But just how hard is it to find good quality cuy in the United States?
Fruit is easy to eat. It often comes with its own packaging. A quick wash and you can pop it in your mouth. Not so with ice cream, or soup. But a Harvard researcher thinks he can change all that, and revolutionize food.
First Lady Michelle Obama recently challenged young chefs across the country to come up with new recipes to promote healthier school lunches. Among the winners was Kinnan Dowie, an Arab-American sixth grader from Rhode Island. He's off to the White House and we have his recipe for Mediterranean kebab wraps with cilantro tabbouleh.
Nicole Ponseca, founder of Maharlika and Jeepney in the East Village, wants Filipino food to stand on its own two feet in the American market. Unlike what some of her contemporaries have said, she thinks America is ready for offals.
Cocktail fans, think fast: what do you need to make the perfect pisco sour? Egg whites, lime, simple sugar and bitters, for sure. But most important of all is the pisco, a spirit that many Peruvians call their national drink.
The Israeli version of MasterChef just wrapped up. The finale was the highest rated TV program ever in Israel. It featured an Orthodox Jew, an Israeli-Arab and a German convert to Judaism - three people who in regular life wouldn't be near each other.
There's giant, silvery, sea-monster like fish turning up on California beaches, and no one knows why. Meanwhile chocolate prices seem set to rise and China's pollution causes one city, Harbin, to close schools.
The World's Clark Boyd reports from Denmark on a new factory that's making ethanol from straw. If the technology pans out, supporters hope it will help replace both gasoline and biofuels made from food crops.
Gumbo, that quintessential New Orleans dish, reveals much about the city's heritage: a little bit of Bantu, a little bit of French, and a whole lot more thrown in. Marco Werman takes us on a linguistic tour of New Orleans' food.