Ordering Pizza Online in the Retrofuture
In the 1980s and 90s, there we some really cheesy depictions of ordering food online
January 24, 2013 |
By Matt Novak
Things to Do in Quito While Nursing Achilles Tendonitis
With its clean public parks, brewpubs, museums and tapas bars, Quito is a fine place to spend a week recovering from an injury
January 24, 2013 |
By Alastair Bland
Sweet Potato Genes Say Polynesians, Not Europeans, Spread the Tubers Across the Pacific
Sweet potato samples preserved in centuries-old herbariums indicate that Polynesian sailors, rather than Spanish or Portuguese explorers, introduced the now-ubiquitous yam across Southeast Asia and the Pacific
January 23, 2013 |
By Rachel Nuwer
Ecuador, Land of Malaria, Iguanas, Mangoes and Mountains
The author leaves Peru behind and crosses into Ecuador, where he encounters his first sign of a mosquito
January 23, 2013 |
By Alastair Bland
Bag Full of Otters Recovered at Thai Airport
Eleven live otters turned up in a scanned bagged that someone had abandoned at the oversized luggage area of Bangkok's airport
January 23, 2013 |
By Rachel Nuwer
In 1974, Someone Ordered a Pizza With a Computer for the First Time
Here, witness a key moment in digital delivery: the first pizza ever ordered with a computer
January 22, 2013 |
By Rose Eveleth
Raw Meat Meets 3D Printing
A bio-cartridge "prints" living cells, one on top of the next, and they naturally fuse to form muscle tissue
January 22, 2013 |
By Rachel Nuwer
Stocking Up: Uncovering the Secrets to the Best Broth
What do the experts recommend you do to get the most flavorful soup possible?
January 22, 2013 |
By Twilight Greenaway
What to Eat—or Not—in Peru
The roving ceviche carts and meat grills are colorful pieces of street scenery, but eating a creamy cherimoya or a sweet and starchy lucuma could be the truest taste of Peru
January 17, 2013 |
By Alastair Bland
Horse Meat Turned Up in Irish And British Burger Meat
Hamburger meat is never the healthiest option, but it does come with a few basic assumption—like that it's made from cows
January 16, 2013 |
By Rachel Nuwer
How Kraft Uses Patents to Dominate the Mac and Cheese Wars
A tour through the patent files reveals a wide range of odd shapes, which collectively are a far cry from the elbow-shaped pasta of your youth
January 15, 2013 |
By Dan Lewis
The Hot Condiment of 2013? Barrel-Aged Hot Sauce
Restauranteurs across the nation are feeding a new trend by feeding hot sauce into whiskey oak barrels
January 15, 2013 |
By Marina Koren
Document Deep Dive: The Menu From President Lincoln’s Second Inaugural Ball
What delicacies and confectionaries were found on the 250-foot-long buffet table?
January 15, 2013 |
By Megan Gambino
Romans Did All Sorts of Weird Things in The Public Baths—Like Getting Their Teeth Cleaned
For ancient Romans enjoying a day at the bathhouse, the list of items lost to drains includes jewelry, scalpels, teeth, needles and plates
January 14, 2013 |
By Rachel Nuwer
Is America a Nation of Soul Food Junkies?
Filmmaker Bryan Hurt explores what makes soul food so personal, starting with his own father's health struggle, in a PBS film premiering tonight
January 14, 2013 |
By Leah Binkovitz
Can You Make Tea Out of Coffee?
Coffee might not be your cup of tea, or vice versa, but those who love both might be in luck. Researchers have just brewed a new tea made from leaves of the coffee plant
January 14, 2013 |
By Rose Eveleth
Americans Are Drinking More Booze And Less Milk And Juice
Maybe it's the economy, or the current state of politics, or the recent boy band resurgence - but for whatever reason, Americans are putting down the milk and picking up the wine glass
January 10, 2013 |
By Rose Eveleth
How Hot is That Pepper? How Scientists Measure Spiciness
How does the Scoville Scale rate the relative spiciness of a chili pepper?
January 10, 2013 |
By Twilight Greenaway
No Place Compares to the Unrelenting Lifelessness of Peru’s Sechura Desert
From the lush, tropical mountains, we descended into a landscape of flailing-armed cacti, spiny succulents like giant artichokes and sand dunes as high as mountains
January 10, 2013 |
By Alastair Bland
The Novice’s Guide to Venturing Into the World of Craft Beer
From food pairings to the best brews for beginners, Dan Koester presents a comprehensive guide to craft beer
January 09, 2013 |
By Leah Binkovitz
