Culinary historian Diane M. Spivey shows the impact of African American culture on U.S. culinary traditions with her cookbook.

Recently, when I asked chef Pierre Thiam why West African cuisine was suddenly being touted as a new food trend, he laughed and said, “It’s been around for a few thousand years.” Then he thought for a ...

As Africa’s population climbs toward 2.5 billion, its farms face a big challenge: produce more food without raising emissions.

Dinner at Meza Malonga is not just a meal – it’s a tour of the African continent. Delicately plated dishes feature Nile perch from Uganda, Algerian olive oil, and penja peppers from Cameroon.

From the aromatic coffee of the Ethiopian highlands to the spicy coconut curries of the Swahili Coast, African cuisines are numerous and diverse — and the world is taking note. We spoke to three award ...