Culture
Shared traditions, belief systems and values among a social group
How to Cook Meals for the 2000 Animals at the National Zoo
Secretary Clough explains how the Zoo’s chefs prepare food for 400 different species
June 2013 |
By G. Wayne Clough, Secretary of the Smithsonian Institution
Would You Eat Something Wrapped in a WikiCell?
Harvard bioengineer David Edwards believes he’s found a way to cut down on packaging waste
June 2013 |
By Mark Strauss
Unpack a Meal of Astronaut Space Food
Space-age spaghetti and meatballs, along with other tastes of home, gave Apollo astronaut crews a boost
June 2013 |
By Brett Martin
Mimi Sheraton’s 10 Most Memorable Meals
From dinner by candlelight in Denmark to Peking duck in China, the celebrated food critic reveals her most memorable culinary experiences
June 2013 |
By Mimi Sheraton
Yeasts of the Southern Wild
Maker of the “world famous buttermilk drop,” New Orleans actor Dwight Henry is expanding his baking empire
June 2013 |
By Roy Blount Jr.
Michael Pollan and Ruth Reichl Hash out the Food Revolution
Be a fly in the soup at the dinner table with two of America’s most iconic food writers
June 2013 |
By Ruth Reichl
The Gut-Wrenching Science Behind the World’s Hottest Peppers
Chiliheads crave the heat that hurts so good, but nothing compares to the legendary superhot that spices life in remote India
June 2013 |
By Mary Roach
Why Fire Makes Us Human
Cooking may be more than just a part of your daily routine, it may be what made your brain as powerful as it is
June 2013 |
By Jerry Adler
Look, But Don’t Eat: Delicious Crocheted Dishes
This British designer crochets pizzas, veggies and cakes that look almost realistic enough to eat
May 22, 2013 |
By Marina Koren
Once in a Blue Moon and Other Idioms That Don’t Make Scientific Sense
From "where there's smoke, there's fire" to "hard as nails," several sayings just don't pass scientific scrutiny
May 22, 2013 |
By Mohi Kumar
3D-Printed Pizza Brings Us One Step Closer to Meal-in-a-Pill
Laid down layer by layer using protein powders and other things, this 3D food printer could be the way of our culinary future
May 21, 2013 |
By Colin Schultz
Why You Like What You Like
Researchers are cooking up experiments to learn what might explain which foods we love and which foods we hate
May 2013 |
By Tom Vanderbilt
Subway Is Just as Bad For You as McDonald’s
This ad for Subway sandwiches reminds you that, unlike their fast food competitors that sell burgers and fries and shakes, Subway is healthy. That seems obvious, since they’re selling sandwiches with lettuce on them while other places sell fattening burgers. But a new study suggests that in fact eating at Subway might be less healthy [...]
May 16, 2013 |
By Rose Eveleth
E. Coli Can Survive the Freezing Cold Winter Hidden in Manure
Even the harsh Canadian winter can't kill these hardy bacteria
May 15, 2013 |
By Colin Schultz
When Heineken Bottles Were Square
In 1963, Alfred Heineken created a beer bottle that could also function as a brick to build houses in impoverished countries.
May 15, 2013 |
By K. Annabelle Smith
Five Ways to Enjoy a Walnut
In France's Périgord region, never mind the truffles, foie gras and wine--at least for a day--because this country is ground zero of the noble walnut
May 13, 2013 |
By Alastair Bland
$18 for a Dozen Eggs by 2010? Inflation Fears in 1982
The Omni Future Almanac predicted that a gallon of gas would be cheaper than a quart of milk
May 10, 2013 |
By Matt Novak
