Food & Flavors

What better way to showcase regional culture than through its food?

The perfect mac & cheese recipe!

And not the backroads kind, as we visit four chocolate makers in three states, for tastes of things like truffles, barks, bars and chocolate-covered Granny Smith apple.

The adjectives most commonly applied to biscuits today are “fluffy” and “light.” But “filling” and “long-lasting” were once the criteria for a good biscuit.

In tribute to the great American spiral-bound tradition comes "The Southern Foodways Alliance Community Cookbook," published by the University of Georgia Press in partnership with the SFA, headquartered on the campus of the University of Mississippi.