Food

The smokiness behind your favorite whiskey might all be thanks to chemistry.

How Chemistry Can Explain the Difference Between Bourbon and a Tennessee Whiskey

The unique flavor of a whiskey or scotch might be more than pure luck--it might be a science

The Ramos gin fizz gets its frothy top from several minutes of vigorous shaking.

Slurred Lines: Great Cocktail Moments in Famous Literature

Fancy drinks like the Gimlet and the Brandy Alexander have high class histories

Food service crew workers

Eating on the March: Food at the 1963 March on Washington

Organizing an event that large was a formidable task in and of itself. Tackling the issue of handling food for the masses was another issue entirely

What is it that makes honey such a special food?

The Science Behind Honey’s Eternal Shelf Life

A slew of factors—its acidity, its lack of water and the presence of hydrogen peroxide—work in perfect harmony, allowing the sticky treat to last forever

Scallops served in shell, cooked over smoking juniper branches and moss.

Deep in the Swedish Wilderness, Discovering One of the World’s Greatest Restaurants

At Fäviken, Chef Magnus Nilsson takes locavorism to an extreme by relying on subarctic foraging, farming, hunting and preserving traditions

Bottles of imported sake line the shelves at True Sake, in San Francisco. Soon, the small retail shop will begin carrying sake made in America.

Can You Taste the Difference Between American and Japanese Sake?

Sake has been brewed for thousands of years in Japan. Now, American brewers are starting to make sake—but is it any good?

During World War II, when sugar was rationed to 8 ounces per adult per week, some vegetable alternatives were introduced. These girls don’t seem too happy about the “carrot-on-a-stick” option.

A WWII Propaganda Campaign Popularized the Myth That Carrots Help You See in the Dark

How a ruse to keep German pilots confused gave the Vitamin-A-rich vegetable too much credit

Are test-tube burgers transformative science?

11 Strange Science Lessons We Learned This Summer

In vitro meat? Teeth grown from urine? Screaming rocks and singing bats? It's all real science from the summer of 2013

The panel at Food in the Garden’s August 1 event prepares to delve into the issues surrounding community garden and food education.

Can Gardening Change the World?

The American History Museum celebrates our country's lush food history—and explores its food future—with the Food in the Garden series

This very bottle of beer lies in a shallow grave of redwood duff in Humboldt Redwoods State Park, in northern California. Can you find it?

Find The Beer: A Trail of Stashed Bottles From Alaska to California

Traveling the West Coast? Like beer? Then consider pulling over at these highway locations from Alaska to California and finding the bottles of beer

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What Caused the Death of American Brewing?

American breweries are back on the rise, after a near century long decline almost spelled their doom

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The Science of Champagne, the Bubbling Wine Created By Accident

There's a lot more than meets the eye when it comes to the spirit's trademark fizziness

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Your Guide to Tasting the Many Species of Pacific Salmon

From dogs to humpies to kings, the author tastes and discusses the five main species of Pacific salmon

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Last Meal on Earth: What Astronauts Eat on Launch Day

One NASA instructor's Cubans and empanadas became a Kennedy Space Center tradition

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Sorry, Wolfgang, Fusion Foods Have Been With Us for Centuries

The banh mi, ramen and other foods considered national dishes that actually have cross-cultural beginnings

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Hangovers: The Driving Force Behind Our Favorite Foods

Overimbibing makes some people's brains shut down, for others, it gets the innovative juices flowing

Kalelicious Smoothie Pops: A big hit at the Fancy Food Show

Food Science Brings Us Kale on a Stick and Twinkies That Last Longer

With so much interest in what's in our meals, food innovators are focusing on making the healthy palatable.

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When Lettuce Was a Sacred Sex Symbol

For nearly 3,000 years lettuce was associated with the Egyptian god of fertility, Min, for its resemblance to the phallus

The Perfect Food for Your Outdoor BBQ: Grilled Pizza

Next time you fire up the grill, try making your favorite pizza

Harvey Girls, circa 1926, in evening uniforms at the El Tovar Hotel.

How the West Was Won… By Waitresses

Harvey Girls helped settle the west and advance the stature of women in the workforce

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