Travel Tips, Recipes, and Stories

Bo Pul Sulen is a Yuan dynasty–era mutton and chickpea stew associated with the kitchens of Kublai Khan’s Mongol court. Rich with Silk Road ingredients like saffron, cardamom, turmeric, coriander, and pepper, the dish reflects the collision of steppe foodways, Central Asian influence, and Chinese imperial cuisine. Hearty, fragrant, and deeply historical, it tastes like empire in a bowl.

Eating like a local in Mexico City shouldn't be hard! Check out these spots for a local tastes of CDMX

A journey into the kitchens of Togo, exploring the story of gboma dessi—a deeply rooted leafy green stew shaped by generations of home cooking—and how this humble combination of greens, palm oil, tomatoes, and spice reflects the country’s history as a crossroads of cultures, carrying its flavors from local courtyards to tables across West Africa and the diaspora.

A journey into the kitchens of the Habsburg Empire, exploring the story of Kaiserschmarrn—the rustic torn pancake said to have been favored by Emperor Franz Joseph—and how this simple dish of eggs, flour, butter, and sugar traveled from imperial courts to alpine huts and eventually to the tables of German restaurants like Lüchow’s in New York.