Food and Think

Combining chia seeds, a nutrient-rich food naive to Mexico and Central America, with water creates a gel-like mixture.

Five Ways to Cook With Chia Seeds

The nutty-flavored seeds responsible for Chia Pets provide a nutrient boost to smoothies, burgers and soups

Doughy goodness is impossible to resist.

Kolaches: The Next Big Thing in Pastries and The Tex-Czech Community Behind Them

Rural Czech communities in Texas have been enjoying the buttery pastry for more than a century, now homesick Texans bring kolaches to the rest of us

An estimated 2 million Peeps are produced each year. Many find homes in Easter baskets, but some are incorporated into drinks and desserts.

Five Ways to Cook with Peeps

From brownies and milkshakes to casseroles and salads, Easter's favorite marshmallow can go a long way in the kitchen

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On the Menu This Easter in Newfoundland: Seal Flipper Pie

This breaded pie made from seals has been consumed during the Lenten season since 1555

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Tip of the Iceberg: Our Love-Hate Relationship With the Nation’s Blandest Vegetable

It's never been the most nutritious green at the grocers, but the versatile lettuce has a knack for sticking around on the dinner table

An advertisement for Dole canned pineapple, circa 1940s.

It’s Pineapple Season, But Does Your Fruit Come From Hawaii?

While Hawaii was once the big kahuna in pineapple production, it's since been overtaken by other global powers

Corned beef and cabbage

Is Corned Beef Really Irish?

The rise and fall and rise of the traditional St. Patrick's Day meal

Since the mid to late 19th century, isinglass, a fish by-product has been used as a clarification agent in Guinness beer.

Hey Vegans! There May Be Fish Bladder in Your Guinness

Isinglass, a gelatine collected from the air-bladders of freshwater fish like the sturgeon, is used in the clarification process of some stouts

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The Fishy History of the McDonald’s Filet-O-Fish Sandwich

How a struggling entrepreneur in Ohio saved his burger business during Lent and changed the McDonald's menu for good.

From a chain of Los Angeles drive-ins in the 1940s, “good food is good health.”

10 Vintage Menus That Are a Feast for the Eyes, If Not the Stomach

From the late-19th century to the 1970s, restaurants had one surefire way of standing out

Meals in a Jar: From Pancakes to Baby Back Ribs, Just Add Water

Ready-made meals, good for months on a pantry shelf, work for busy nights, camping trips and power outages

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Can Chemistry Make Healthy Foods More Appealing?

Making healthy foods like tomatoes more palatable may increase our desire to eat these foods while decreasing our gravitation towards sugary snacks

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No Salt, No Problem: One Woman’s Life-or-Death Quest to Make “Bland” Food Delicious

The more salt we eat, the more we crave. This new approach to less-salty cooking might help you step off the treadmill

Black rum, charred orange and allspice.

How Does McCormick Pick the Top Flavors of the Year?

Ten years ago, the spice company identified chipotle as a taste on the rise. They're back at it again with new predictions for 2013

On Black Day, single Koreans drown their sorrows in a bowl of jjajang myeon noodles.

Korea’s Black Day: When Sad, Single People Get Together And Eat Black Food

Each year on April 14, singles in South Korea drown their sorrows in a bowl of black noodles

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This Artist Uses Meat As His Medium

Dominic Episcopo's red and raw images capture the spirit of Americana.

Made from vinyls and plastics, these fake foods on display in Japan aren’t the only fakes around.

Don’t Get Duped: Six Foods That Might Not Be The Real Deal

Colored sawdust instead of saffron? Corn syrup instead of honey? It's all in the newly updated USP Food Fraud Database

The chicken wing, now a ubiquitous bar food, was often thrown out or cooked into stock as recently as the 1960s

A Brief History of the Buffalo Chicken Wing

How the wing went from a throwaway to a delicacy in 50 years

Making guacamole

How Did Avocados Become the Official Super Bowl Food?

Did you know this off-season penchant for guacamole is an industry creation?

Falernum, a syrup that originates in Barbados, pairs nicely with rum.

Falernum: The Elusive Cocktail Syrup to Name Drop At Your Next Party

This tiki-era mixer, best served with rum, has a hazy past and an island-y bite

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