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
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
Here's the scoop on four cases of criminal behavior involving the local ice cream man
June 07, 2011 | By Jesse Rhodes
A visit to Thailand unfortunately led to a meal of Italian food
June 06, 2011 | By Smithsonian Staff
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
Molecular gastronomist Nathan Myhrvold creates culinary oddities and explores food science in his groundbreaking new anthology
June 2011 | By Jerry Adler
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
How well do beer koozies actually work at keeping your beverage cold?
May 27, 2011 | By Lisa Bramen
Eating bulgogi for three: If we knew little about Korean cuisine, boy, we knew even less about parenting
May 26, 2011 | By admin
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 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
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
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
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
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
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
In no particular order, here are my top five most embarrassing things to order (not including the IHOP dish, the clear winner)
May 13, 2011 | By Lisa Bramen
Approximately 23.5 million Americans are living in food deserts, most of whom live in urban areas
May 12, 2011 | By Jesse Rhodes
Butter or mayonnaise are simple, traditional and perfectly acceptable accompaniments, but why stop there? Here are five other ideas
May 11, 2011 | By Lisa Bramen
Is this the next logical step in our ongoing quest for convenience or does it make accessing foodstuffs more complicated than it should be?
May 10, 2011 | By Jesse Rhodes