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What is the term for a "euphoric sensation upon eating amazingly delicious food"
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The counterculture has long been characterized by a single word: “love.” For some hippie communards, love was also a recipe ingredient
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"I take no man's word for the qualities of a toadstool," said the man who took it upon himself to sample more than 600 species
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Did ancient Romans, Pope Clement II or Ludwig van Beethoven overdose on a sweet salt of lead?
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Would Flopsy, Mopsy and Peter Cottontail have been conceived had it not been for the biases of Victorian era science?
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Was Sally Lunn a 17th-century Huguenot refugee named Solange Luyon? Or just a great tall tale?
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A new book examines how food figured into the major powers' war plans
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Does the noise in a Super Bowl stadium create enough power to fry up a dozen eggs?
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What do you cook for famed chef Alice Waters? Washington's culinary celebrities faced this challenge at the unveiling of her portrait at the Smithsonian
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As we approach one of the biggest snack days of the year, meet the "Tom Edison of snack food" who brought us the "Anglo corn chip"
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What does whale meat taste like, and is it anything like jojoba oil, prosciutto or jellied crustaceans?
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In 1897, S. A. Andree took off for the pole on board his balloon, complete with a tuxedo he intended to wear upon his arrival in San Francisco
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Geoducks are a staple of Chinese New Year. But did one grow to the size of a wheelbarrow?
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If these things were made by Renaissance chefs in the days before electric mixers, surely I could manage to whip some up myself
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Which sites are particularly worth your time this year?
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How do you catch a penguin supper when you're trapped in Antarctic ice? Play music
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"Everything's better with bacon" is the ruling philosophy of the decade. But are we taking it too far?
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A photographer uses a scanning electron microscope to zoom in on everyday foods—and makes art
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What are your favorite varieties, and what do they say about you? And did you sell the cookies as a kid?
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The replication of a historic whisky might reflect merely our fascination with artificial artifacts---but the whisky yielded a surprise
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