If you want to taste Vancouver’s original flavors, the foods of the land’s First Peoples, there’s one place that stands out: Salmon n’ Bannock. Opened in 2010 by Inez Cook, a proud member of the Nuxalk Nation, this cozy 30-seat bistro is Vancouver’s only Indigenous-owned and operated full-service restaurant.

It started with a family recipe, a folding table at the Minneapolis Farmers Market, and a bold bet on cilantro chutney. Yasameen and Sheilla Sajady—first-generation Afghan-American sisters—launched Maazah in 2012, transforming their mother’s recipes into a thriving sauce and dip company.

In Rome’s historic Borgo district, near St. Peter’s Basilica and the Vatican Museums, Romina Sukunda’s cooking school isn’t just about mastering pasta, it’s a doorway into the Eternal City’s layered past.

For Chef Kenny Gilbert, cooking has never been just about what’s on the plate. It’s about who it’s for, where it’s served, and what story it tells.

When Veronica Joy Didelot first began making pico de gallo, she wasn’t trying to start a business, she was just trying to feed her family.

Before Top Chef Season 22 premiered, I met up with Lana at Union Square Greenmarket in New York City to talk food, authenticity, and the importance of real research.

AuthenticFood.com talked to Nicole about the origins of this unique concept and her vision for a more thoughtful and authentic approach

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

For Asma Khan, the founder of Darjeeling Express, authenticity is more than a culinary buzzword.