Fork the System

Battle of the teas in Qatar
Fresh, milky samovar tea is giving its more established brother, the evaporated-milk karak, a run for its money.
Published On 27 Sep 2022
Rice morning, noon, and night in Sri Lanka
In Sri Lanka, rice is more than a sustaining staple. It is an undeniable main character in its history and identity.
Published On 26 Sep 2022
FORK THE SYSTEM
Yearning for Afghanistan, in one meal
Naan and kebab mean joyous gatherings. But what do they mean for Afghan families torn apart by conflict?
Published On 16 Aug 2022
FORK THE SYSTEM
Baba was Ukrainian, Papa was Russian: A tale of two dumplings
A homesick Australian writer makes her babushka’s Ukrainian and Russian dumplings to recall treasured family meals.
Published On 20 Jul 2022

On Eid al-Adha, writer Tarana Khan recalls a unique raan kabab prepared by one of the last royal cooks of Rampur.

Year to year, people in the Aru valley eagerly await the arrival of the Gujjars and the delicious foods they make.

In Mazraat al-Toufah, Aunt Amaline and Salma carry on the age-old tradition of preserving what the land gives.

Author Nupur Roopa talks to the Indians who are helping others get in touch with the bounty of nature around them.

Ugandan food blogger Sophie Musoki delves into the many layers of memory stirred up by a dish of simple, humble katogo.

Fishing, cooking and eating together. Al Jazeera’s privileged glimpse into the family life of Madelyn and Khadr.

I used to make fun of my mother’s simple cooking. Now, too late, I realise how much care went into it.

Writer Nadeine Asbali recreates beloved Libyan dishes inspired by childhood summers by the sea in Benghazi.

In 1907, a herbalist in Old Delhi made a cordial to refresh his patients, inadvertently launching a scarlet empire.

A juice purist with his own twist starts again for a third time, bringing colour and flavour to northwestern Syria.

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