The first time I tasted the Fiasconaro Colomba Classica, I wasn’t in Sicily. I wasn’t even in Italy.

What makes a dumpling truly authentic? Is it the delicate hand-folded wrapper, the perfectly seasoned filling, or the tradition passed down

Growing up in Florida, strawberries were more than just a fruit, they were a way of life.

Guerrero, the Pacific-facing Mexican province southwest of Puebla and the State of Mexico and north of Oaxaca.

A few years ago, I found myself fully suited up, standing in the middle of a buzzing apiary, surrounded by thousands of bees.

While many of us are eager to plant flowers in our winter-weary gardens, have you ever considered eating them?

This Valentine’s Day, while many celebrate with chocolates and roses, at AuthenticFood.com, we’re embracing a love that runs deeper.

Helva, a common name for butter-fried starch-based desserts, is one of Turkey's most popular sweet treats.

This Thanksgiving I find myself reflecting on my own journey with the iconic centerpiece of the holiday table.

When I began traveling to Turkey nearly a decade ago, I fell in love with baklava.

As spring gives way to summer, midway through May, barbunya (borlotti or cranberry beans) arrive in Istanbul’s neighborhood markets.

Internationally known as Nalta Jute or Jute Mallow, mulukhiyah is a leafy green vegetable that holds a special position in Egyptian cuisine.