Home to a string of high peaks, including 20,564-foot Chimborazo, the area offers some of the finest cycling, hiking and adventuring country anywhere
March 03, 2013 | By Alastair Bland
How a struggling entrepreneur in Ohio saved his burger business during Lent and changed the McDonald's menu for good.
March 01, 2013 | By K. Annabelle Smith
The spectrum of the fruit here is almost as varied as the people who grow them, and for avo advocates, Ecuador is a excellent place to go tasting
February 26, 2013 | By Alastair Bland
From the late-19th century to the 1970s, restaurants had one surefire way of standing out
February 26, 2013 | By Leah Binkovitz
Where did our aversion to horse meat come from, and why did Scientific American think we should eat it anyway?
February 25, 2013 | By Colin Schultz
Around one-third of 1,200 seafood samples from restaurants and grocery stores around the U.S. were not from the fish their label claimed to be
February 22, 2013 | By Rachel Nuwer
Ready-made meals, good for months on a pantry shelf, work for busy nights, camping trips and power outages
February 22, 2013 | By Marina Koren
Making healthy foods like tomatoes more palatable may increase our desire to eat these foods while decreasing our gravitation towards sugary snacks
February 20, 2013 | By Rachel Nuwer
Advertisers love to use futurism as a way to position their products as forward-thinking
February 20, 2013 | By Matt Novak
Life in this legendary town in Ecuador's Valley of Longevity may be too good—and too long—to be true
February 20, 2013 | By Alastair Bland
The more salt we eat, the more we crave. This new approach to less-salty cooking might help you step off the treadmill
February 19, 2013 | By Twilight Greenaway
Really, you shouldn't be worried about the water, but about the bottle.
February 15, 2013 | By Rose Eveleth
Ten years ago, the spice company identified chipotle as a taste on the rise. They're back at it again with new predictions for 2013
February 15, 2013 | By Marina Koren
The sugarcane trail takes the author across the Andes, into home liquor distilleries and from juice shack to juice shack as he pursues fermented sugarcane wine
February 14, 2013 | By Alastair Bland
Each year on April 14, singles in South Korea drown their sorrows in a bowl of black noodles
February 13, 2013 | By K. Annabelle Smith
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
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
What does the taste of coffee actually sound like?
February 12, 2013 | By Rose Eveleth
Dominic Episcopo's red and raw images capture the spirit of Americana.
February 11, 2013 | By K. Annabelle Smith
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