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Smart News - Keeping You Current

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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

The History of Baseball Stadium Nachos

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

What to Really Eat on Cinco de Mayo

Put down the margarita and tacos and pick up a chalupa
May 03, 2013 | By Shaylyn Esposito

From the Civil War to Civil Rights: The Many Ways Asian Americans Have Shaped the Country

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

What’s Better at the New Orleans Jazz Fest: The Food or the Music?

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

Green strawberries

Strawberries Still Green? You’re on Trend!

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

What Modern Art Looks Like As Yummy Dessert

Pastry chef Caitlin Freeman uses inspiration from modern art to whip up cakes, cookies and other desserts
April 19, 2013 | By Marina Koren

How One Family Helped Change the Way We Eat Ham

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

The Best Way to Handle the Coming Cicada Invasion? Heat Up the Deep Fryer

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

Five Ways to Cook With Chia Seeds

The nutty-flavored seeds responsible for Chia Pets provide a nutrient boost to smoothies, burgers and soups
April 08, 2013 | By Marina Koren

Kolaches: The Next Big Thing in Pastries and The Tex-Czech Community Behind Them

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

10 New Things We Know About Food and Diets

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

Five Ways to Cook with Peeps

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

On the Menu This Easter in Newfoundland: Seal Flipper Pie

This breaded pie made from seals has been consumed during the Lenten season since 1555
March 27, 2013 | By K. Annabelle Smith

Tip of the Iceberg: Our Love-Hate Relationship With the Nation’s Blandest Vegetable

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

A Gentile’s Guide to Keeping Kosher for Passover

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

It’s Pineapple Season, But Does Your Fruit Come From Hawaii?

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 Here, and Coffee There: How Different People Serve the World’s Favorite Hot Drink

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

Is Corned Beef Really Irish?

The rise and fall and rise of the traditional St. Patrick's Day meal
March 15, 2013 | By Shaylyn Esposito

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

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

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

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