I recently watched my grandmother make bread in her clay oven, a technique passed down through generations in our family.

Something fascinating is happening in kitchens around the world. While everyone was busy perfecting their sourdough starters during quarantine, a much bigger food revolution was quietly brewing.

Archaeologists have used new techniques to study the ancient equivalents of modern kitchen tools used by Native Americans thousands of years ago. Today, we have the mortar, pestle and cutting board.

Michelin-star chef Niklas Ekstedt uses ancient Scandinavian methods to create stunning contemporary dishes. That means no gas or electricity, resulting in a unique culinary experience. Dana Jacobson ...