Adam H. Callaghan is a Quality Team Developmental Editor for Food & Wine. A multilingual editor and writer based in New England, he's worked across digital and print for over 10 years covering food ...

The lengths to which chefs will go to customize the dining experience are astounding: fermenting their own soy sauce, burning vegetable scraps for ash salt, curing fish charcuterie — it’s all in a day ...

After years of border blockades and commodity shortages, Gazans have become expert at recycling and making new out of old—in this instance, turning scrap wood into charcoal for barbecue grills and ...

The charcoal makers in the forests of northern Uganda fled into the bush, temporarily abandoning their precious handiwork: multiple heaps of timber yet to be processed. The workers were desperate to ...