• Eating Toadstools and Buried Lamb Near the Arctic Circle

    I flew to the wee Norwegian town of Mosjøen for the Arctic Food Festival, where a group of local and foreign chefs gathered together to bury lambs' legs, eat fly agaric mushrooms, and exchange food knowledge.

  • I Dined on Tinned Tuna at London's Canned Food Restaurant

    At Tincan, there's no kitchen and no chef. Servers simply decant the contents of tins of seafood onto your plate. It might sound like a gimmick, but Portuguese conservas restaurants have been doing it for years.

  • How to Hot-Box a Fish

    There’s something nice about harnessing the connection of smoking with fire—it’s one of the oldest and most important relationships we have as humans. Here's how to smoke your own fish at home. Just remember to open the windows.