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Arts & Culture / Food

In all its simplicity, the maritozzo is a soft bun filled with a hefty dollop of whipped cream, or panna as it is referred to in Italian.

Since Ancient Times, Romans Have Gifted These Cream-Filled Treats to Their Sweethearts

Once a part of marriage proposals, maritozzi are making a comeback in Italy and around the world

SATED can cook a perfectly crisp pizza in a low- to no-gravity environment.

Could This Space Oven Allow Astronauts to Finally Cook in Space?

An aerospace engineer has invented an appliance that can whip up quiches, pizzas and more in a zero-gravity environment

In Still Life With Brioche, c. 1890, Victoria Dubourg Fantin-Latour captures the buttery crust of a signature pastry. Known for her tablescapes, she met her artist husband Henri when both were copying the same painting at the Louvre.

Feast Your Eyes on These Paintings From the Impressionist Era

A new exhibition at the Frist Art Museum in Nashville will bring the food world of the late 19th century to its gallery walls

A 1951 ad. The FDA informed Kraft in 2002 it could no longer market Velveeta as a cheese. 

The Gooey Goodness of Velveeta Was a Smash Hit From Its Very Cheesy Start

How Emil Frey whipped up a smooth dairy sensation after two years of tinkering

Food has an undeniable way of breaking down barriers, whether it’s through learning about another culture’s culinary traditions or simply talking with others over a meal. 

How to Build Cross-Cultural Connections Over Food This Holiday Season

Supper clubs and immigrant-led cooking classes across the country bring people together, teaching diners to embrace their neighbors from around the world

The plant-based egg substitutes available today are less than perfect. Food scientists are working hard to improve them — and, maybe, make them better tasting and more nutritious than the real thing.

Scientists Are Trying to Crack the Recipe for the Perfect Plant-Based Eggs

With new ingredients and processes, the next generation of substitutes will be not just more egg-like, but potentially more nutritious

Smithsonian's picks for the best books about food of 2024 include McAtlas, A Call to Farms, Slow Noodles and more.

The Ten Best Books About Food of 2024

Travel to the American South, Vietnam and beyond with this year’s best cookbooks, memoirs and historic deep dives

Today’s traditional Thanksgiving dinner includes turkey, stuffing and mashed potatoes. However, the very first Thanksgiving most likely included wildfowl, corn, porridge and venison.

What Food Was Served at the First Thanksgiving in 1621?

Turkey may have been part of the holiday meal, along with venison, shellfish and corn, but pies and potatoes were decidedly not on the menu

A potato baked in a hay crust at Hisa Franko.

Discover the Fresh and Unexpected Flavors of Slovenia, a Secret European Delight

In the young, tiny nation, inventive chefs are putting their own twists on classic regional dishes, using river trout, berries and other locally sourced delicacies to create some of the hautest cuisine around

Julia Child in her kitchen with husband Paul behind her

See the Tools and Gadgets From Julia Child’s Kitchen That Reveal How the Beloved Chef Cooked

From the microwave to the food processor, the book author and television personality tried many appliances and devices to figure out the best ways to use them for her audience

The miniature cakes, which fit in the palm of a hand, are most commonly made with a thin pastry layer encasing a dense filling of sweetened red beans, melon purée or mixed nuts.

The Rebellious History of Mooncakes, the Note-Passing Dessert That Liberated China

During Mid-Autumn Festival, Chinese around the world eat the miniature molded and filled cakes to wish their families wealth and happiness

Robotic kitchens aren’t on homemakers’ must-have lists yet, but they are starting to gain traction in restaurants.

Robots Are Coming to the Kitchen. What Does This Mean for Everyday Life?

Can automated restaurants still be community and cultural spaces, or will they become feeding stations for humans? These and other questions loom as new food tech reaches the market

José Santiago of Palenque Don Lencho, in San Pablo Guilá village, with wooden vats of fermenting agave prior to distillation

The Race to Save Mezcal From the World

Climate change, corporate money, soaring demand—can Mexico’s local agave growers find a viable path for a beloved beverage?

Germany’s Schwarzwald, or Black Forest, has been the backdrop for myths and fairy tales for centuries.

From Sprites to Schnapps, Take a Spirited Trip Through Germany’s Black Forest

On the scenic Oberkircher Brennersteig trail, home of Snow White and the Seven Dwarfs, travelers won’t go thirsty

In Sweden, a popular pie is topped with bananas, cheese, curry and salty ham.

Bananas and Curry on Pizza? That’s How the Swedish Do It

Before you turn your nose up at the sweet and spicy combination, consider its roots in the country’s post-World War II food culture

Percebes are generally under two inches long, with a fleshy body and pieces of shell that lead to a point on one end. Let's be honest, they look like dinosaur toes.

Why Are Fishermen Braving Dangerous Waters to Harvest Bizarre-Looking Sea Creatures? They’re Delicious

Gooseneck barnacles are tasty, but expensive, given the skill and guts it takes to gather them from slick rocks slammed by waves

The baba au rhum is forgiving and achievable for the average home cook.

The Paris Olympics

The Boozy History of Baba au Rhum

The French are known for their pastries, but few desserts garner as much attention as this dried-out cake resuscitated with rum

Pad thai is made by stir frying thin flat rice noodles in garlic, chai poh (Chinese sweet-salty preserved radish), dried shrimp and tofu, with a sauce made of ​fish sauce, tamarind paste and palm sugar.

The Surprising History of Pad Thai

The national dish of Thailand is actually a fusion of Thai and Chinese food cultures

More than 30 different varieties of cherry tomatoes are grown at this farm in Hillsborough.

Savor the Bountiful Flavors of Summer

These 15 images from the Smithsonian Magazine Photo Contest offer a taste of the season

For Union soldiers, a cup of coffee made hardtack biscuits more palatable. 

How Coffee Helped the Union Caffeinate Their Way to Victory in the Civil War

The North’s fruitful partnership with Liberian farmers fueled a steady supply of an essential beverage

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