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
How a tiny, seedless fruit becomes the iPhone of the produce aisle.
February 23, 2012 | By Sarah C. Rich
Kids predict the darndest things
February 23, 2012 | By Matt Novak
To see this place on a globe, home of the world's southernmost tapas reastaurant, one must lift it upward to expose the underbelly of the planet
February 23, 2012 | By Alastair Bland
Microscopy artist Robert Rock Belliveau says, "I couldn't believe the things I found on the things we eat every day"
February 22, 2012 | By Peter Smith
There are two delicacies unique to the Canary Islands that every visitor should try at least once—and in the case of one of them, once is quite enough
February 16, 2012 | By Guest Blogger
Cyclists in New Zealand see these handmade, unguarded food stalls in the distance, usually first as a cardboard sign advertising some product of the homestead
February 16, 2012 | By Alastair Bland
A collection of old community cookbooks reflects a changing ecology and a cultural shift: the decline of hunting, chitlins and pig's feet
February 15, 2012 | By Peter Smith
What is the term for a "euphoric sensation upon eating amazingly delicious food"
February 14, 2012 | By Jesse Rhodes
The counterculture has long been characterized by a single word: “love.” For some hippie communards, love was also a recipe ingredient
February 13, 2012 | By Peter Smith
The abandoned boulevards and blocks of condemned buildings look like a scene from an unhappy future in which the world's cities are only inhabited by ruins, ghosts and silence
February 09, 2012 | By Alastair Bland
"I take no man's word for the qualities of a toadstool," said the man who took it upon himself to sample more than 600 species
February 08, 2012 | By Peter Smith
Did ancient Romans, Pope Clement II or Ludwig van Beethoven overdose on a sweet salt of lead?
February 07, 2012 | By Jesse Rhodes
Would Flopsy, Mopsy and Peter Cottontail have been conceived had it not been for the biases of Victorian era science?
February 06, 2012 | By Peter Smith
Was Sally Lunn a 17th-century Huguenot refugee named Solange Luyon? Or just a great tall tale?
February 03, 2012 | By Guest Blogger
There is something liberating in running out of food. Concerns about rationing are out the window and the world is simplified into a playground for foraging
February 02, 2012 | By Alastair Bland
A new book examines how food figured into the major powers' war plans
February 02, 2012 | By Jesse Rhodes
When Felicity Aston, on skis, caught sight of Antarctica's coastal mountains, she told me, "they were like a neon sign flashing at me saying, 'You have finished!' "
February 01, 2012 | By Alastair Bland