Food

Travelers must be accepting of all tastes and flavors encountered along the way—but it may be difficult to argue that Italian espresso is anything but superior to all other manifestations of coffee.

Coffee Here, and Coffee There: How Different People Serve the World’s Favorite Hot Drink

Coffee is black and bitter—but global travelers find a surprisingly wide range of forms of the world's favorite hot beverage

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

American Carl Nordeng relocated several years ago to Vilcabamba, Ecuador, where he is now making his own coconut oil.

Faces From Afar: One American’s Endeavor to Kick Ecuador’s Vegetable Oil Habit

Coconut oil is healthy. It smells and tastes like sweet tropical butter. Yet almost nobody in Ecuador uses it

Lake Quilotoa is gaining a reputation as one of the most attractive destinations in Ecuador. The surrounding area, of rugged mountains and dirt roads, offers some of the most rewarding cycle touring in the Andes.

Biking Ecuador’s Spectacular Avenue of the Volcanoes

Home to a string of high peaks, including 20,564-foot Chimborazo, the area offers some of the finest cycling, hiking and adventuring country anywhere

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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.

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What Makes These Avocados Different From All Others?

The spectrum of the fruit here is almost as varied as the people who grow them, and for avo advocates, Ecuador is an excellent place to go tasting

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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Vilcabamba: Paradise Going Bad?

Life in this legendary town in Ecuador's Valley of Longevity may be too good—and too long—to be true

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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

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When Cane Juice Meets Yeast: Brewing in Ecuador

The sugarcane trail takes the author across the Andes, into liquor distilleries and from juice shack to juice shack as he pursues fermented sugarcane wine

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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What Makes the Trout in Ecuador Look Like Salmon?

Aiming to catch a few trout for dinner, the author decides to try his luck at one of the region's many "sport fishing" sites

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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?

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