Books for Dads Who Love to Cook (Or Want to Learn)
Our 21st century culture is encouraging men to dispense with old gender roles and crack out the pots and pans
June 17, 2011 |
By Jesse Rhodes
Tastes Like Disco: A Meal from 1978
For my husband's birthday, I prepared a dinner of recipes from the year he was born. I immediately noticed a few differences from the way we eat today
June 15, 2011 |
By Lisa Bramen
The File Inside the Cake: True Tales of Prison Escapes
Jailbirds really have tried to fly the coop by way of contraband—files, handsaws and even guns—hidden inside baked goods
June 14, 2011 |
By Jesse Rhodes
Seven Snarfable Showtunes
In anticipation of Sunday's Tony Awards ceremony, here are some of Broadway's tastiest food-related songs
June 10, 2011 |
By Jesse Rhodes
The Joys of Jell-O
If you're feeling creative and adventurous and want to mount a Jell-O-based art project, you need to know a few things about how the stuff works
June 09, 2011 |
By Jesse Rhodes
Five Ways to Eat Watermelon
The best way to eat watermelon? By the wedge, bare feet dangling into a pool or lake. But here are five other pretty good ideas
June 08, 2011 |
By Lisa Bramen
Law and Order: Ice Cream Truck Unit
Here's the scoop on four cases of criminal behavior involving the local ice cream man
June 07, 2011 |
By Jesse Rhodes
Inviting Writing: Thai Spaghetti
A visit to Thailand unfortunately led to a meal of Italian food
June 06, 2011 |
By Smithsonian Staff
USDA Demolishing the Food Pyramid
The USDA began offering nutritional advice in 1894. We had 12 food groups in the 1930s, seven in the 1940s, four in the 1950s, then a pyramid and now a plate
June 01, 2011 |
By Jesse Rhodes
Food Like You've Never Seen Before
Molecular gastronomist Nathan Myhrvold creates culinary oddities and explores food science in his groundbreaking new anthology
June 2011 |
By Jerry Adler
Inviting Writing: Food and Sickness
The one food I had thought to stock was a half-gallon of ice cream—mint chocolate chip—and once the nausea passed it became my main sustenance for the next week
May 31, 2011 |
By Lisa Bramen
Science in the Public Interest: The Beer Koozie Test
How well do beer koozies actually work at keeping your beverage cold?
May 27, 2011 |
By Lisa Bramen
What to Eat When You’re Adopting
Eating bulgogi for three: If we knew little about Korean cuisine, boy, we knew even less about parenting
May 26, 2011 |
By admin
Music to Eat By
The sense of smell has at least as much to do with enjoyment of food as taste buds do. Texture and appearance are nearly as important. But what about the remaining sense—hearing?
May 25, 2011 |
By Lisa Bramen
The Hamburger: A Quintessential American Meal
The hamburger is a part of our national identity. But how did the U.S. come to "own" the little beef cake sandwiches?
May 24, 2011 |
By Jesse Rhodes
7-Up Cake and Other Bubbly Baking
In fact, I rarely drink soda at all anymore, since I try to avoid its empty calories. Such sugary beverages should really be considered dessert—so putting them in dessert makes sense
May 20, 2011 |
By Lisa Bramen
Five Funky Food Museums
Here's a quick look at five funky food museums worth visiting, including ones devoted to SPAM, mustard and Pez
May 19, 2011 |
By Jesse Rhodes
Beyond Grapes: It’s Wine, But Not From the Vine
The first thing that comes to mind at the mention of wine is "yes, please." The second is "grapes." And the last thing might have been pumpkins—until this week, when I tasted pumpkin wine
May 18, 2011 |
By Lisa Bramen
The Wood in Your Food
Ardent label readers out there know to scan nutritional labels for ingredients that they don't want in their diet. But most people probably don't keep an eye out for "wood pulp"
May 17, 2011 |
By Jesse Rhodes
Inviting Writing: Aunt Molly’s Mysterious Greens
Today's memory about cardoons comes from Susie Petitti Tilton, who works at Williams-Sonoma and has a small business baking decorated sugar cookies
May 16, 2011 |
By Smithsonian Staff
