Cannibals of the Past Had Plenty of Reasons to Eat People
For a long time cannibalism was a survival technique, a cultural practice, and a legitimate source of protein
March 14, 2013 |
By Rose Eveleth
Hey Vegans! There May Be Fish Bladder in Your Guinness
Isinglass, a gelatine collected from the air-bladders of freshwater fish like the sturgeon, is used in the clarification process of some stouts
March 13, 2013 |
By K. Annabelle Smith
These Little Robot Bees Could Pollinate the Fields of the Future
If the bees can't be saved, maybe these little robobees can assume their role
March 12, 2013 |
By Colin Schultz
This Giant Snail Is Giving Australia Terrible Flashbacks to the Last Giant Snail Takeover
The giant African snail is a true nightmare. So when Australian officials found one in a shipping container yard in Brisbane, they destroyed it as quickly as possible
March 12, 2013 |
By Rose Eveleth
Faces From Afar: One American’s Endeavor to Kick Ecuador’s Vegetable Oil Habit
Coconut oil is healthy. It smells and tastes like sweet tropical butter. Yet almost nobody in Ecuador uses it
March 12, 2013 |
By Alastair Bland
How to Make a Sandwich in Space
Canadian Astronaut Chris Hadfield has been described as "the International Space Station's ambassador to the internet." Now, he's showing you how to make a sandwich, in space
March 06, 2013 |
By Rose Eveleth
That’s Some Pig!
An Iowa farmer's quest to breed the perfect pig
March 05, 2013 |
By Angela Serratore
Biking Ecuador’s Spectacular Avenue of the Volcanoes
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
The Fishy History of the McDonald’s Filet-O-Fish Sandwich
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
What Makes These Avocados Different From All Others?
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
10 Vintage Menus That Are a Feast for the Eyes, If Not the Stomach
From the late-19th century to the 1970s, restaurants had one surefire way of standing out
February 26, 2013 |
By Leah Binkovitz
Scientific American in 1875: Eating Horse Meat Would Boost the Economy
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
More than Half of Our ‘Tuna’ Isn’t Really Tuna
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
Meals in a Jar: From Pancakes to Baby Back Ribs, Just Add Water
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
Can Chemistry Make Healthy Foods More Appealing?
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
Robot Vanna, Trashy Presidents and Steak as Health Food: Samsung Sells Tomorrow
Advertisers love to use futurism as a way to position their products as forward-thinking
February 20, 2013 |
By Matt Novak
Vilcabamba: Paradise Going Bad?
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
No Salt, No Problem: One Woman’s Life-or-Death Quest to Make “Bland” Food Delicious
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
Water Never Goes Bad, So Why Does It Need a Expiration Date?
Really, you shouldn't be worried about the water, but about the bottle.
February 15, 2013 |
By Rose Eveleth
How Does McCormick Pick the Top Flavors of the Year?
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
