A Restaurant in Japan Is Serving a $110 Tasting Menu Featuring Dirt
Japan's foodies have turned their attention to a new delicacy on Tokyo menus; will dirt turn up next in haute cuisine in New York and London?
February 12, 2013 |
By Rachel Nuwer
What Makes the Trout in Ecuador Look Like Salmon?
Aiming to catch a few trout for dinner, the author decides to try his luck at one of the region's many "sport fishing" sites
February 12, 2013 |
By Alastair Bland
To Measure the Taste of Food, Listen to Your Taste Buds
What does the taste of coffee actually sound like?
February 12, 2013 |
By Rose Eveleth
This Artist Uses Meat As His Medium
Dominic Episcopo's red and raw images capture the spirit of Americana.
February 11, 2013 |
By K. Annabelle Smith
Don’t Get Duped: Six Foods That Might Not Be The Real Deal
Colored sawdust instead of saffron? Corn syrup instead of honey? It's all in the newly updated USP Food Fraud Database
February 04, 2013 |
By Leah Binkovitz
Strange Ball in a Strange Place: Watching the Super Bowl in Ecuador
America's Biggest Game brings excitement, curiosity and some boredom to Ecuador
February 04, 2013 |
By Alastair Bland
A Brief History of the Buffalo Chicken Wing
How the wing went from a throwaway to a delicacy in 50 years
February 01, 2013 |
By Joseph Stromberg
Faces From Afar: Two Canadian Travelers Bring Love, Goodwill and Water Filters to the Needy
Give a man a glass of water, and you may quench his thirst. But teach him to build a water filter, as Rod and Ingrid McCarroll are doing, and he'll have clean water for life
February 01, 2013 |
By Alastair Bland
How Long Can Turtles Stay Underwater and Other Questions From Our Readers
You asked? We answered
February 2013 |
By Smithsonian magazine
Just a Nibble of Chocolate Is Enough to Satiate Cravings
Larger portions lead to increased grazing, but there's no benefit when it comes to banishing cravings.
January 31, 2013 |
By Rachel Nuwer
Americans Buy So Many Wings, They’re Now the Most Expensive Part of the Chicken
Each February, the nation's thirst for chicken wings hits the roof, making the delicate wing the most expensive bit of the bird
January 31, 2013 |
By Rose Eveleth
People Have Been Eating Curry for 4,500 Years
Thanks to new research methods and a pile of (very old) dirty dishes, archaeologists have discovered the very ancient origins of a globally popular cuisine.
January 30, 2013 |
By Lauren Kirchner
Citrus Greening Will Ruin Morning OJ, No Matter How You Slice It
A recent study from the USDA looked into whether the juice from plants with citrus greening - who produce small, shriveled and green fruits -- can still be used for orange juice
January 30, 2013 |
By Rose Eveleth
How Did Avocados Become the Official Super Bowl Food?
Did you know this off-season penchant for guacamole is an industry creation?
January 30, 2013 |
By Twilight Greenaway
Never Listen to a Wine Critic Babble About Tannins Again
Turns out, a lot of what wine experts "know" isn't really based on fact
January 29, 2013 |
By Rose Eveleth
3D-TV, Automated Cooking and Robot Housemaids: Walter Cronkite Tours the Home of 2001
In 1967, the most trusted man in America investigated the home of the 21st century
January 29, 2013 |
By Matt Novak
Falernum: The Elusive Cocktail Syrup to Name Drop At Your Next Party
This tiki-era mixer, best served with rum, has a hazy past and an island-y bite
January 29, 2013 |
By K. Annabelle Smith
The Berger Cookie is Baltimore’s Gift to the Chocolate World
For nearly 200 years, the true black-and-white cookie has been delighting residents of Charm City
January 28, 2013 |
By Bonny Wolf
The First Canned Beer Went on Sale 78 Years Ago Today
If you've ever drank beer out of a can, you can thank Gottfried Krueger Brewery. They were the first ones, 78 years ago today, to put the tasty beverage in a can and offer it up to consumers
January 24, 2013 |
By Rose Eveleth
