In the 13 years that Cristeta Comerford has served as White House executive chef, she has seen — and made — history along the way. Learn more about her.
Ahmad Ashkar sells falafel. He makes money and feeds refugees at the same time. It's a new business model, and it's working.
Through cooking and sharing meals together, nonnative English speakers in Philadelphia's Edible Alphabet program improve their English literacy.
Across the U.S., Iranian Americans flourish in their cultural and business pursuits. Los Angeles, home to the largest concentration of Persians outside of Iran, is the heart of the global Iranian diaspora.
Learn how a U.S.-backed project helps farmers recover from a devastating tropical cyclone, resulting in Fiji’s first-ever certified-organic, farm-to-table restaurant.
Riad Shatila never forgot the delicious pastries of his youth in Lebanon. Today the late Michigan baker's family still sells what's been called America's best baklava.
A socially responsible halal food company launched by a Pakistani-born Muslim American has found success in the frozen food aisles of American supermarkets.
In her restaurant, Lee Ae-ran serves everyone — South Koreans and fellow defectors — flavors from home.
In Washington, a museum's in-house restaurant serves food that evokes its biblical roots and pleases customers from all over the globe.