Food

Hosting an Event? Don't Toss Leftover Food, Donate It

With an Uber-like app, Transfernation is reducing food waste while feeding those in need

An Israeli Brewery Recreated a 2,000-Year-Old Beer

Beer brewed as in Biblical times

Marijuana Advocates Want to Establish a Standard Unit of Highness

What’s the weed equivalent to an alcoholic drink?

The ramen shops.

Discover the Real Ramen at a Shrine to Slurpy Noodles

The iconic dish has surprising regional roots

For the first time in hundreds of years, some seders might include rice and beans.

For the First Time in 800 Years, Rice and Beans Are Kosher for Passover

The Jewish Conservative movement relaxes a 13th-century ban on rice, corn and beans during Passover

Boat or floating farm forest? Swale is both.

New York’s Newest Urban Farm Floats

A barge bursting with vegetables takes to the water this summer

Marillenknoedel, or apricot dumplings, are a Wachau Valley specialty.

Ever Tried an Apricot Dumpling? You Need To

The rich soils of Austria's Wachau Walley yield some of the tastiest apricots and apricot products in the world

The village and vineyards of Dürnstein form part of Lower Austria's Wachau Valley.

For a Culinary Scene Steeped in Tradition, Head to Austria's Wachau Valley

A new generation of chefs and vintners is seasoning this sleepy, vineyard-dotted valley with fresh ideas

Goulash began as a humble soup-stew, cooked over an open fire by Hungarian herdsmen. The addition of refined varieties of paprika from ground red chilies made the dish an international staple.

The Humble Beginnings of Goulash

The hearty soup-stew known around the world began as the everything-goes-in meal of Hungarian herdsmen

A spectrometer can determine the nutritional value and caloric content of single piece of fruit.

You May Soon Be Able to Scan a Piece of Fruit to Check Its Nutritional Value

That's one of the ideas Target is testing as it explores how much of a competitive edge it gets from being transparent about food

Is yogurt the elixir of longevity? Not exactly.

A Science Lecture Accidentally Sparked a Global Craze for Yogurt

More than a century ago, a biologist’s remarks set people searching for yogurt as a cure for old age

Cow by Bear. Eat cow... served by a bear.

Eat Dinner Cooked by a Bear

This furry chef serves international cuisine in San Diego—when he isn't hibernating

An Italian Senator Wants Kids to Learn About Wine in School

A bill would add wine classes to elementary school curriculums

Rima Timbaryan collects dough for baking.

Tastes of Memory: How to Bake an Authentic Armenian Lavash

Preserving Armenian culture, memory and identity in the kitchen

I Scream, You Scream: A Vanilla Ice Cream Shortage Is Looming

Just in time for the summer

When quinoa prices rise, do quinoa farmers starve?

Don’t Worry: Eating Quinoa Doesn't Hurt Peruvian Farmers

A new study shows that the grain helps rather than hurts

A Cheese-Lover’s Guide to the Midwest

America's heartland is a cheesy paradise

A box from Zuppardi's in West Haven, Connecticut.

Chicago Is Getting a Pizza Museum

Hold the anchovies: This pop-up is a pizza-lover’s dream

Cacao beans drying in the Dominican Republic

The Secret Behind Your Favorite Coffee Could Be Yeast

Researchers find three unique strains of yeast that help ferment coffee and cacao beans and may give the treats their unique flavors

Coquerel's Sifaka (Propithecus coquereli) trio in trees, Ankarafantsika National Park, Madagascar

Why People Turn to Lemurs and Other Endangered Animals for Dinner in Madagascar

A close look at trade in bushmeat finds that consumption is common and out in the open

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