Bayonne, the capital of France's Basque country, is known for its ham, Espelette peppers and chocolate
July 05, 2011 | By admin
Pairing beer with savory foods is what most of us traditionally do. But who's to say you can't find beers fit for a dessert course?
June 29, 2011 | By Jesse Rhodes
From drunk driving to acts of Cold War espionage, here's a look at how Jell-O has sprung up in our criminal justice system
June 23, 2011 | By Jesse Rhodes
For my husband's birthday, I prepared a dinner of recipes from the year he was born. I immediately noticed a few differences from the way we eat today
June 15, 2011 | By Lisa Bramen
Jailbirds really have tried to fly the coop by way of contraband—files, handsaws and even guns—hidden inside baked goods
June 14, 2011 | By Jesse Rhodes
If you're feeling creative and adventurous and want to mount a Jell-O-based art project, you need to know a few things about how the stuff works
June 09, 2011 | By Jesse Rhodes
Here's the scoop on four cases of criminal behavior involving the local ice cream man
June 07, 2011 | By Jesse Rhodes
The one food I had thought to stock was a half-gallon of ice cream—mint chocolate chip—and once the nausea passed it became my main sustenance for the next week
May 31, 2011 | By Lisa Bramen
In fact, I rarely drink soda at all anymore, since I try to avoid its empty calories. Such sugary beverages should really be considered dessert—so putting them in dessert makes sense
May 20, 2011 | By Lisa Bramen
Is this the next logical step in our ongoing quest for convenience or does it make accessing foodstuffs more complicated than it should be?
May 10, 2011 | By Jesse Rhodes
For this month’s Inviting Writing, we asked you to share stories of lost foods—cereal no longer on the market, hard-to-find diet sodas, dishes you remember from another place or time that you yearn to taste again. Carole Baldwin is a marine biologist at Smithsonian’s National Museum of Natural History, and she’s also an expert on [...]
May 09, 2011 | By Smithsonian Staff
For last month's Inviting Writing series, we asked you to recall the most memorable meal of your life. For this go 'round, dig into your memory banks once again for traces of lost foods—products that are no longer on the market, perhaps, or foods that you once loved but can't seem to enjoy anymore....
April 25, 2011 | By Jesse Rhodes
The crème de la crème of Easter sweets prepared in five unique ways
April 21, 2011 | By Jesse Rhodes
In spring a Northerner's fancy turns lightly to... anything other than the same old starchy winter vegetables I've been eating for months. I don't remember if this used to happen to me when I lived in a snow-free climate, but now that I live up north the only things I'm craving more than balmy bree...
March 25, 2011 | By Lisa Bramen
The Catholic calendar is chock-a-block with saints' days, though some are observed with more gusto than others. A few become crossover holidays (pun not intended) celebrated even by people who don't know their "Hail Mary" from their "Our Father." For instance, yesterday, March 17, was St. Gertrude'...
March 18, 2011 | By Lisa Bramen
One can’t truly celebrate a New Orleans Mardi Gras without the doughy delicacy
March 07, 2011 | By Maria Keehan
The common incandescent light bulb will soon become a lot less common. In an effort to reduce energy waste and greenhouse gas emissions, the provisions laid out in the Energy Independence and Security Act of 2007 (pdf) stipulate that manufacture of the classic 100 watt bulb will cease in 2012, with...
March 03, 2011 | By Jesse Rhodes
It's that time once again when people do last-minute shopping for their Oscar parties, which leads to the agonizing task of meal planning. For those of you who really want to work the themed party angle, check out Cooking with the Movies: Meals on Reels. The book draws inspiration from 14 films fro...
February 25, 2011 | By Jesse Rhodes
Last Friday a friend and I decided to grab dinner at a Chinese restaurant down by the D.C. waterfront. We indulged in the hot and sour soup and plates of steak sauteed with scallions and red onion and dark chicken meat marinated in garlicky soy sauce and served with a medley of nuts. And when all t...
February 02, 2011 | By Jesse Rhodes
I'm a chocolate snob. I generally avoid the cheap American stuff—Snickers, peanut butter cups and the like—preferring to spend my money on expensive, foreign dark chocolate or, my new favorite, a bread and chocolate bar from the Seattle-based Theo Chocolate.The one exception is the Kit Kat bar. A f...
January 27, 2011 | By Sarah Zielinski