soup

Farideh is making Ash-e Reshteh, a thick and herbaceous Persian noodle soup with four kinds of flavorful toppings.

Chefs cook with humble and basic ingredients from their home kitchens

Ashleigh Shanti of Benne on Eagle in Asheville, NC is in her home kitchen making Appalachian comfort food: soup beans with collard greens, topped with hot water cornbread.

Seafood lovers, rejoice: Farideh has made one chowder to rule them all.

This second episode of The Encyclopedia of Latin American Food highlights how this fish soup, which is typically found in restaurants and on the streets of Ecuador, is capable of curing even the most brutal of hangovers.

Claudette Zepeda, chef and amateur Mexican food anthropologist, breaks down pozole, an ancient Mexican soup that dates back to before the colonization of the Aztecs.

Chef Sheldon Simeon shares a comfort food from his home state of Hawaii: saimin noodle soup.

This soup is a family classic, so naturally Farideh’s version borrows from her mom’s recipe. Even though this soup isn’t actually served at Italian weddings, you’re still going to fall in love with it.

This matzoh ball soup recipe is so good it might just rival your grandma’s!

Meg meets the Detroit residents who want to rebuild the Motor City as Beer City.

Meg meets the Detroit residents who want to rebuild the Motor City as Beer City. Do you home brew in Southern California, Tijuana, North Carolina, Texas, Louisiana, Canada or Montana? Email beerlandcasting@vice.com.

Lisa Lov, the chef behind Tiger Mom in Copenhagen, gives a wonton masterclass and shows how to fold the perfect dumpling.