If you slipped back through time to taste a dish from the Roman Empire, you’d likely be sampling some fermented fish sauce. Surviving Roman recipes add this to anything from barley porridge to a sweet ...

It's wiggly. It's jiggly. And it tastes like, well, you be the judge. Lutefisk has a bad reputation for being smelly and foul-tasting. But those who love it swear by it. Like Tom Swanson of rural ...

Tucked in the corner of a busy kitchen in First Presbyterian Church in Grand Forks, a team of white-clad "lutefisk chefs" led by Carrol Juven hover around steaming vats of the traditional Norwegian ...