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.

Towards a Partnership between Food and Agriculture Organization of the United Nations (FAO) and Convention of Young Reporters ...