The inventor of one of the first ready-to-eat breakfast cereals was also an accidental historian
March 14, 2012 | By Peter Smith
How a disappointing dessert becomes an object lesson on simplicity and pleasure
March 14, 2012 | By Sarah C. Rich
Video games may be the art medium of the 21st century, but they're also an advertising medium. Here are five notable games that promoted foods
March 13, 2012 | By Jesse Rhodes
Have you heard the one about the crowd of hungry miners looking for a meal in Chinatown?
March 12, 2012 | By Peter Smith
What is it we look for over mountains and across oceans? What do we find, or hope to find? Answer our survey and we'll publish responses in the May issue of Smithsonian
March 12, 2012 | By Alastair Bland
In the future, farmers will use unmanned drones to improve the appearance of their crops
March 09, 2012 | By Sarah C. Rich
How do you eat an eight-foot-long ear of corn?
March 09, 2012 | By Matt Novak
The 1870 trademark was for "Deviled Entremets"—"Intended for Sandwiches, Luncheons, and Traveler's Repasts"
March 09, 2012 | By Peter Smith
The canning innovation left another lasting impression: Foods are safe only when sterilized
March 08, 2012 | By Peter Smith
"Here is a refinement that will receive a hearty and permanent welcome," a reporter wrote of the best thing to hit grocery store shelves
March 07, 2012 | By Jesse Rhodes
If flashy package design can lure people into eating factory-extruded chemical slurries, why shouldn’t it work to trick junk food addicts into eating a vegetable?
March 06, 2012 | By Sarah C. Rich
While disgust originally protected us from potential poisons, it eventually gave rise to culturally defining flavors and odors, all perhaps tied to local microbes
March 05, 2012 | By Peter Smith
From Stewart Island in the far south to the Surville Cliffs in the far north, New Zealand is a country almost as geographically diverse as the United States
March 01, 2012 | By Alastair Bland
How citrus crate label design fueled a boom that caused the art form's own demise.
March 01, 2012 | By Sarah C. Rich
A 2,000-year-old shipwreck held ceramic vessels full of fish sauce, as well as a giant tank for transporting live fish
March 01, 2012 | By Peter Smith
Tired of soup? Use them in cookies, pies or puddings—no, really
February 29, 2012 | By Jesse Rhodes
The secret formula for predicting a fantastical yet credible future
February 29, 2012 | By Matt Novak
Fermented fish sauce has been a culinary staple since at least the 7th century B.C. What makes this seemingly disgusting condiment so popular?
February 28, 2012 | By Peter Smith
How plant geneticists are growing convenience food on trees
February 27, 2012 | By Sarah C. Rich
What do ham banana rolls with cheese sauce and salmon salad tropical have to say about politics?
February 24, 2012 | By Peter Smith