Food

An Appreciation of <i>Küchle</i>, My Family’s Deep-Fried Dough Tradition for Fat Tuesday

Avoid a grease fire. Support a local bakery.

There are now zero waste supermarkets from Brooklyn to Sicily to Malaysia to South Africa.

The Rise of 'Zero-Waste' Grocery Stores

A growing number of supermarkets sell food without packaging in an effort to reduce the toll of plastic on the environment

The Patents Behind Your Box of Valentine's Day Chocolates

Before you sample a truffle or a coconut cream, consider all of the innovation that has been poured into the sweets and their lovely presentation

The Necco candy factory used to produce piles of Sweethearts.

The Pharmacist Who Launched America's Modern Candy Industry

Oliver Chase invented a lozenge-cutting machine that led to Necco wafers, Sweethearts and the mechanization of candy making

The Patents Behind Pasta Shapes

When you sit down to a bowl, be it gnocchi or Kraft macaroni, consider the design work and innovation that have gone into it

Almost all American cheeses are based on European cheeses that are familiar to both producers and consumers. Not this one.

The Quest for a Totally American Cheese

Move over, Camembert! Three creameries in the U.S. are developing a recipe for a unique cheese they are calling Cornerstone

An entry in the Noche de los Rábanos contest

Why Radish Carving Has Become a Popular Holiday Event in Oaxaca

On Dec. 23, hundreds of participants test their skills carving the ruby-skinned root during the Night of the Radishes

Saint Nicholas, Bishop of Myra, is shown throwing three balls of gold through a window, providing the dowry of three poverty-stricken maidens in an altarpiece painted between 1433 and 1435 for a monastery in Florence. The design was based on an altarpiece by Gentile da Fabriano of 1425.

Why We Should Bring Back the Tradition of the Christmas Orange

The appeal of a last-minute stocking stuffer

A mini-loaf of homemade panettone

A Culinary History of Panettone, the Italian and South American Christmas Treat

The holiday pastry has been a multicultural phenomenon since the very beginning

A pipe from the Lower Yukon region of Alaska.

North America's Earliest Smokers May Have Helped Launch the Agricultural Revolution

As archaeologists push back the dates for the spread of tobacco use, new questions are emerging about trade networks and agriculture

The Patents Behind Pumpkin Pie

This Thanksgiving, when you take a bite of the traditional pie, take a moment to think about the inventions that have gone into the making of it

The Ten Best Books About Food of 2018

These ten titles should satisfy readers hungry to learn more about the history and science of food

Colcannon

Halloween

A Brief History of Ireland’s Fortune-Telling Mashed Potato Dish (Recipe)

Try your luck with this side, traditionally served on Halloween

A Journey to One of the Country's Most Remote Distilleries

Minnesota's north country serves up cold nights and warming whiskeys

Inside the Enoteca Regionale Emilia Romagna.

Taste Your Way Through Italy, One Ingredient-Specific Museum at a Time

The Emilia Romagna region has 25 food museums, each dedicated to a beloved food item – ranging from balsamic vinegar to Parmesan cheese

Bompas & Parr say the prototype pops last “hours longer” than regular popsicles under the same temperature.

Inventing a Longer-Lasting Popsicle

A British design firm has used a half-forgotten World War II technique to create ice pops that don't melt as fast as the ordinary ones

The Viet-Cajun seafood boil at Grand Catch, in St. Paul.

Why Every Food Lover Should Visit the Twin Cities

Minnesota's Twin Cities are forging a new identity, one that celebrates the region's Nordic past while embracing its multicultural present

These electrode-embedded chopsticks can simulate saltiness.

Using Electric Currents to Fool Ourselves Into Tasting Something We're Not

Nimesha Ranasinghe is bringing a new dimension to virtual reality, embedding electric taste simulation technology into utensils

The dairy aisle

Nut Milks Are Milk, Says Almost Every Culture Across the Globe

Even though the dairy industry may not like it, labeling the juice from almonds and soy beans 'milk' follows centuries of history

A photograph of Yamei Kin in 1912

The Chinese-Born Doctor Who Brought Tofu to America

Yamei Kin was a scientific prodigy who promoted the Chinese art of living to U.S. audiences

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