Naomi Tomky

Prosciutto di Parma may be one of Italy's most iconic foods, but truth be told, I’m more partial to its smaller, uglier, and yes, better-tasting stepsibling. You may not have heard of Culatello di Zibello, but that’s not the ham’s fault; it’s just that this undersized and sweeter ham doesn’t travel as well as its big, bone-in relative.

A tour through my favorite fish markets in the world, which have taught me more about the economics and spirit of a city than any guidebook ever could.

5 Tips to eat the best food in China--even if you don't speak Chinese.

How not to be a restaurant racist in 5 easy steps.

A profile of Felix Rozental, who sets out each day to make the best hummus in Israel.

Why Seattle is the 7th best place to live in the country

Afghan Food Welcomes Soldiers Home in Seattle

The Stingless Bees of the Yucatán | Lucky Peach

Seattle's Other Coffee Culture - The Sauce - The St...

Necessity is the Mother Sauce of Invention: A Personal Essay

When eating is your job, there’s no calling in sick because of baby.

All About Geoduck: The Life of a (Delicious) Oversi...

Why Aren't People Eating Washington's Giant Crawfis...

Today, only three Sephardic business owners remain in the historic market. They are the proud remnants of a community that they helped build into what it is today.