Food
Why Canada Wants You to Know You’re Eating Crickets
In some countries, insects may finally be getting their due as affordable, nutritious protein sources
Ben Franklin May Be Responsible for Bringing Tofu to America
How a letter of 1770 may have ushered the Chinese staple into the New World
How Cheese, Wheat and Alcohol Shaped Human Evolution
Over time, diet causes dramatic changes to our anatomy, immune systems and maybe skin color
Inside the Colorado Vault That Keeps Your Favorite Foods From Going Extinct
From heirloom potatoes to honeybee sperm, this collection works to preserve our invaluable agricultural diversity
Foxes and Coyotes are Natural Enemies. Or Are They?
Urban environments change the behavior of predator species—and that might have big implications for humans
A Brief History of Khash, Armenia’s Love-It-or-Hate-It Hangover Cure (Recipe)
Cow foot soup: It’s what’s for breakfast
A Quest to Find America's Best Craft Chocolate Makers
“Chocolate Noise” profiles the most original small-batch chocolatiers across the country
How the 1988 Olympics Helped Spark a Global Kimchi Craze
The Summer Games in Seoul introduced a new international audience to the delicious and stinky staple
Four Restaurants Bringing Traditional Dishes into Contemporary Cuisine
These chefs are putting modern spins on ancient recipes
In the Future, Will We Be Growing Fruit in Home Bioreactors?
A team of molecular biologists wants you to forget about strawberries and, instead, take "cell jam" for a whirl
How Hawaii Became the North Pole of Cacao
These chocolate makers have set up shop in the only state—and the coldest place—that can sustain cacao plantations
The Epic Fight Over the Enigmatic Eel
The slippery fish is at the center of a Canadian national debate about economics, conservation and Indigenous rights
The Ben Franklin-Inspired Super Bowl Recipes You Never Knew You Needed
We don't know who Ben Franklin would root for, but we do know what he'd eat on Super Bowl Sunday
Long-Forgotten Opera About Tabasco Sauce Heats Up Stage Again After Almost 125 Years
Thanks to some musical sleuthing, George W. Chadwick's ode to the now ubiquitous hot sauce brand has been revitalized by the New Orleans Opera
The Toxic Rise of the California Strawberry
Growing this popular fruit year-round has long relied on harmful chemicals. Is there another way?
How Proteins Helped Scientists Read Between the Lines of a 1630 Plague Death Registry
New tech reveals bacterial contamination, what scribes were eating and how many rats were around
What America's First Cookbook Says About Our Country and Its Cuisine
An 18th-century kitchen guide taught Americans how to eat simply but sumptuously
Runaway Sprinkles from the Museum of Ice Cream Create ‘Environmental Hazard’ in Miami Beach
Here’s the scoop: officials are worried that the museum’s fake sprinkles will get washed into oceans and eaten by marine creatures
America’s First “Food Spy” Traveled the World Hunting for Exotic Crops
A new book details the life of adventurer-botanist David Fairchild
Page 30 of 76