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It's a dish that Dadisi Olutosin ate as a kid in Atlanta. As an adult he discovered its international roots and came up with a recipe that's true to his mother — and the culinary heritage of collards.

Champagne shouldn't be just for special occasions, says wine writer David White. He explains how to choose it, how to pair it with food and how small growers are changing the industry.

Blue Seal ice cream was launched after World War II for American soldiers stationed in Okinawa, Japan. Today, it's a fusion of American and Okinawan tastes that's loved by locals and tourists alike.

A small-batch ice cream maker in Baltimore explores the sweet — and salty, spicy and even a little nutty — sides of historical people and places through clever, deeply researched flavor combinations.

Nearly 300 people were killed in blasts at three churches and three hotels. No one claimed responsibility, but the nation's defense minister says the attacks were the work of religious extremists.

Twitter has permanently blocked the @realDonaldTrump account after President Trump posted messages that violated the company's rules.

Sri Lanka offers a cautionary tale for countries struggling with inflation. Anger over fuel lines spilled into the streets and toppled a government. Will nationalism surge, or unity prevail?

The Women's World Cup says goodbye to Germany and Brazil and welcome to Morocco and Jamaica. Here are the teams and games to watch as the tournament's knockout stage begins.

The third Guardians film assumes a strangely somber tone and a plot that features more cruelty to animals and children than audiences have any reason to expect from a wacky space yarn.

In the year since ChatGPT was released, people have been figuring out what it's good at, what it's not good at, and how AI tools will change how we live and work.