In its first iteration across the United States, turtle soup was typically made with green sea turtles, which lent the dish its signature viscous texture that turned gelatinous as it cooled.

Despite its popularity, America’s love affair with terrapin didn’t last. The turtles were quickly overfished, and development along the East Coast destroyed and polluted their natural habitats.

US—turtle soup. The dish was all the rage 150 or so years ago, and the story explains how overfishing and changing tastes ...

When the cannery that opened in Marshallberg, a little village in Down East Carteret County, in 1937 ran out of oysters, tomatoes or other crops to can, they turned to canning sea turtles, writes ...

It’s while hanging from a harness halfway down a 60m waterfall on the flanks of an active volcano in Costa Rica that my mind ...

From fine dining to Vietnamese to New Orleans-Korean fusion, the Mississippi Coast has a hidden gem restaurant scene, and ...

Looking for a unique wildlife tourism experience? Here are five unbelievable excursions for animal-obsessed people.