Food
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
The Corn of the Future Is Hundreds of Years Old and Makes Its Own Mucus
This rare variety of corn has evolved a way to make its own nitrogen, which could revolutionize farming
Joël Robuchon, the World's Most Michelin-Starred Chef Who Transformed the Mashed Potato
The French chef turned the focus of fine cuisine toward simplicity and flavor
The Botulism Outbreak That Gave Rise to America’s Food Safety System
In late 1919 and early 1920, scientists and canners worked with the government to protect the public from the deadly toxin
Will China's Growing Appetite for Meat Undermine Its Efforts to Fight Climate Change?
The country consumes 28 percent of the world's meat—twice as much as the United States. And that figure is only set to increase.
Europe Applies Strict Regulations to CRISPR Crops
A court has ruled that plants modified with CRISPR technology are subject to the restrictions of the 2001 GMO Directive
A Brief (But Global) History of Ketchup
Canada recently slapped a tariff on U.S. exports of ketchup, and the EU plans to do the same. But is the condiment all that American?
Study Suggests Neanderthals Sparked Their Own Fire
Hand-axe wear suggests our hominid cousins used flint and pyrite to unleash Prometheus' gift
How Enslaved Chefs Helped Shape American Cuisine
Black cooks created the feasts that gave the South its reputation for hospitality
Tree Shrews Love Hot Peppers Because They Don't Feel the Burn
A genetic mutation prevents Chinese tree shrews from feeling the heat of capsaicin, making them the only other mammal besides humans that enjoys hot foods
Dubai Will Be Home To the World’s Biggest Vertical Farm
An indoor megafarm might be the best way for the United Arab Emirates—a country that imports an estimated 85 percent of its food—to attempt to feed itself
Before He Died, Ötzi the Iceman Ate a Greasy, Fatty Meal
A detailed analysis of the mummy’s stomach contents suggests he knew precisely what to eat to survive in harsh Alpine conditions
The Scientific Quest For the Perfect S’more
A trial by fire
The Parisian Bistro Is Disappearing
And one bistro owner is on a mission to save them
Forget Baguettes — Why In-the-Know Bread Lovers Should be Heading to the Caucasus (Recipe)
During a culinary research trip to the Republic of Georgia, a team of chefs tour backyard bakeries — and return with inspiration for their flatbread
How Feasting Rituals Help Shape Human Civilization
These transformative practices—and the cooperation they require—are a cornerstone of societies the world over
What Did the Founding Fathers Eat and Drink as They Started a Revolution?
They may not have been hosting a cookout, but they did know how to imbibe and celebrate
A Carbon Dioxide Shortage Is Threatening the U.K.'s Supply of Beer and Crumpets
The food industry uses carbon dioxide in several ways, including packaging and meat processing
How Soup Nourishes Barcelona's Tradition of Welcoming Immigrants
In the town plaza of Nou Barris, a festival feast mixes together the spices and flavorings of the world’s cuisines
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