Hobbies
Leisure activities and interests, including gardening, cooking and collecting
Cooking May Have Driven Human Evolution
Why have humans and our ancestors been cooking for all this time? A first-of-its-kind study suggests cooked food gives the body a "pick-me-up"
December 01, 2011 |
By Jesse Rhodes
Cooking Through the Ages: A Timeline of Oven Inventions
How much has technology really changed since the first ovens, wood-fired hearths?
November 18, 2011 |
By Lisa Bramen
Into a Desert Place: A Talk With Graham Mackintosh
In remote fishing camps along the shoreline, a few older fishermen remember a red-haired Englishman who tramped through 30 years ago, disappearing around the next point.
November 17, 2011 |
By Alastair Bland
Brewing Beer is More Fun With Company
There has probably never been a better time to take up home brewing; supplies and information are readily available at bricks-and-mortar stores and online
November 16, 2011 |
By Lisa Bramen
Paella: Rice With Everything
To the uninitiated, a paella is a paella is a paella, but the subtleties of its preparation, the exact timing of when to add the water and for how long it should lie before being served are the subject of fierce debate
November 15, 2011 |
By Guest Blogger
The Other Autobiography of Alice B. Toklas
In her cookbook, the author pairs food with the people and events that highlight her life
November 03, 2011 |
By Jesse Rhodes
Deviled Eggs and Other Foods from Hell
What, exactly, is so wicked about mixing hard-boiled egg yolk with mayonnaise and mustard?
October 26, 2011 |
By Lisa Bramen
What the Heck Do I Do with Star Anise?
The pod from an evergreen seed is one of the signature flavors in Chinese five-spice blends and Vietnamese pho
October 19, 2011 |
By Lisa Bramen
Is it Safe to Eat Roadkill?
Enough with the jokes already. Some people are serious about looking to the roadside for an alternative to mass-market meats
October 18, 2011 |
By Jesse Rhodes
Inviting Writing: Sorry I Took Your Son
I was up to my elbows in raw ground beef, anchovy paste, capers and onions, and completely panicked
October 17, 2011 |
By Smithsonian Staff
Toast, A Coming of Age Story Told Through Food
Based on the memoir by English food writer Nigel Slater that explores his coming of age by way of the foods that marked his childhood for better and for worse
October 13, 2011 |
By Jesse Rhodes
Five Ways to Cook With Pumpkin
It's time to think outside the pie crust and consider other ways you can put pumpkin on your table
October 04, 2011 |
By Jesse Rhodes
Inviting Writing: Independence Won By Blood
My first meal alone in a new city was delayed due to an unexpected test of survival skills
October 03, 2011 |
By Smithsonian Staff
The Great Pumpkin
Competitive vegetable growers are closing in on an elusive goal—the one ton squash
October 2011 |
By Brendan Borrell
An Online Food Education
Sharpen your cooking skills, get a culinary degree, learn to write about food or feed your inner geek with these courses
September 30, 2011 |
By Lisa Bramen
Eating Breakfast for Dinner
There are all kinds of breakfast foods and some translate to dinner more easily than others
September 14, 2011 |
By Lisa Bramen
Five Funky Ways to Make a Peanut Butter Sandwich
Although peanut butter and jelly is the classic combination, there are plenty of other, very strange permutations for your lunchbox
September 08, 2011 |
By Jesse Rhodes
Is Home Economics Class Still Relevant?
"Too many Americans simply don't know how to cook," says a historian, and that has contributed to a health crisis
September 07, 2011 |
By Jesse Rhodes
Food For Emergency Situations
While it's hard to be the consummate kitchen maven in the face of disaster, it's still possible to manage food prep without a fully functional kitchen
August 25, 2011 |
By Jesse Rhodes
The Sweet and Sour of Pickling
There is a reason, I discovered, that households of yore required at least one full-time homemaker to keep things running smoothly
August 24, 2011 |
By Lisa Bramen
