Celebrate the Kentucky Derby With Henry Clay’s Mint Julep Recipe
It’s Fine to Eat Standing Up
Meet the Woman Who Taste-Tested Hitler’s Dinner
See more |
 |
Editors' Picks
How Hot is That Pepper? How Scientists Measure Spiciness
How does the Scoville Scale rate the relative spiciness of a chili pepper?
There’s No Place Like Naples for Pizza
Forget Chicago deep-dish, Roman pizza bianca and Domino's. For the best, most authentic pizza, go to Napoli
The Hot Condiment of 2013? Barrel-Aged Hot Sauce
Restauranteurs across the nation are feeding a new trend by feeding hot sauce into whiskey oak barrels
Five Ways to Enjoy a Walnut
In France's Périgord region, never mind the truffles, foie gras and wine--at least for a day--because this country is ground zero of the noble walnut
May 13, 2013
| By Alastair Bland
Page 1 of 4
From a Mexican maitre 'd's mishap in 1943 to the gooey, orange stuff you put on your chips at the baseball game today.
May 07, 2013
| By K. Annabelle Smith
Put down the margarita and tacos and pick up a chalupa
May 03, 2013
| By Shaylyn Esposito
A new exhibit in time for Asian Pacific American Heritage Month highlights the long, diverse history of Asian Americans
May 03, 2013
| By Leah Binkovitz
From oyster patties to po'boys, crawfish to étouffée, the caterers and restaurants offer strong competition to the legends on the big stage
May 02, 2013
| By Leah Binkovitz
Chefs around the country are experimenting with the springy, tart version of this favorite berry. Try pickling them yourself
April 30, 2013
| By Twilight Greenaway
Pastry chef Caitlin Freeman uses inspiration from modern art to whip up cakes, cookies and other desserts
April 19, 2013
| By Marina Koren
The Harris family struck gold when they introduced the ice house to England in 1856, but what were the costs of their innovation?
April 15, 2013
| By Rachel Nuwer
For 17 years, these insects have been lurking, waiting to return, so here are some suggestions to eat your way through the infestation
April 11, 2013
| By Twilight Greenaway
The nutty-flavored seeds responsible for Chia Pets provide a nutrient boost to smoothies, burgers and soups
April 08, 2013
| By Marina Koren
Rural Czech communities in Texas have been enjoying the buttery pastry for more than a century, now homesick Texans bring kolaches to the rest of us
April 05, 2013
| By Leah Binkovitz
Scientists keep learning new things about food all the time, from the diet power of olive oil's aroma to how chewing gum can keep you away from healthy foods.
April 02, 2013
| By Randy Rieland
From brownies and milkshakes to casseroles and salads, Easter's favorite marshmallow can go a long way in the kitchen
March 29, 2013
| By Marina Koren
This breaded pie made from seals has been consumed during the Lenten season since 1555
March 27, 2013
| By K. Annabelle Smith
It's never been the most nutritious green at the grocers, but the versatile lettuce has a knack for sticking around on the dinner table
March 26, 2013
| By Twilight Greenaway
Updated on March 25, 2013 for the latest in Kosher for Passover news The Torah couldn’t make things any clearer. From Exodus 12:14 and 15: “This day shall be for you a memorial day, and you shall keep it as a feast to the LORD; throughout your generations, as statute forever, you shall keep it as [...]
March 25, 2013
| By Brian Wolly
While Hawaii was once the big kahuna in pineapple production, it's since been overtaken by other global powers
March 20, 2013
| By Jesse Rhodes
Coffee is black and bitter—but global travelers find a surprisingly wide range of forms of the world's favorite hot beverage
March 15, 2013
| By Alastair Bland
The rise and fall and rise of the traditional St. Patrick's Day meal
March 15, 2013
| By Shaylyn Esposito
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
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
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
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
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
From the late-19th century to the 1970s, restaurants had one surefire way of standing out
February 26, 2013
| By Leah Binkovitz
Advertisement
One Ingredient, Five Ways
Five Ways to Cook With Cauliflower
Five Ways to Cook With Lentils
Five Ways to Cook With Buttermilk
Five Ways to Cook With Persimmons
Five Ways to Cook With Pumpkin
Five Ways to Cook With Cabbage
Five Funky Ways to Make a Peanut Butter Sandwich
Follow Us
 |
|||||||
|
|
|
|
|
|
||
Travel with Smithsonian
Smithsonian Magazine for iPad
Get the full content of Smithsonian magazine, plus exclusive extras on our iPad edition.
