Chef Frederick Clabaugh has spent two decades transforming dining at Tenaya at Yosemite through his signature Sierra Alpine cuisine, blending local California ingredients with global flavors inspired by a lifetime of travel. From pioneering sustainability initiatives to creating memorable guest experiences, Clabaugh believes food is more than a meal, it’s a way to connect people, celebrate community, and honor the natural beauty of Yosemite.

What makes food "authentic"? In this conversation with food scholar Fabio Parasecoli, sociologist Janna Tamargo explores how authenticity is less about recipes than identity, memory, heritage, and belonging. From globalization and national cuisines to family traditions and everyday meals, the discussion reveals that debates over authentic food are really debates about culture, power, and the meanings communities create together.

In 2006 Kansas City chef, Jasper Mirabile, Jr., created National Cannoli Month, a designated period in which to share ‘cannoli creations, community outreach, and delicious surprises.’

An in-depth interview with Jacques Pépin on authentic food, memory, technique, and why cooking is ultimately about connection.

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?