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
When Cane Juice Meets Yeast: Brewing in Ecuador
The sugarcane trail takes the author across the Andes, into home liquor distilleries and from juice shack to juice shack as he pursues fermented sugarcane wine
February 14, 2013 |
By Alastair Bland
Korea’s Black Day: When Sad, Single People Get Together And Eat Black Food
Each year on April 14, singles in South Korea drown their sorrows in a bowl of black noodles
February 13, 2013 |
By K. Annabelle Smith
A Restaurant in Japan Is Serving a $110 Tasting Menu Featuring Dirt
Japan's foodies have turned their attention to a new delicacy on Tokyo menus; will dirt turn up next in haute cuisine in New York and London?
February 12, 2013 |
By Rachel Nuwer
What Makes the Trout in Ecuador Look Like Salmon?
Aiming to catch a few trout for dinner, the author decides to try his luck at one of the region's many "sport fishing" sites
February 12, 2013 |
By Alastair Bland
