Smart News - Keeping You Current

Cool Finds

Bullies are Now Using Their Victims’ Allergies Against Them

Cool Finds

Working In a Creative Field? Despite What You May Think, Coffee Is Not Your Best Friend

Cool Finds

Unless You Like Toxic Chemicals, Skip This Chinese Delicacy

See more  

Editors' Picks

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.

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

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

Page 4 of 5

In downtown Los Angeles, a 95-year-old winery weathered hard times by making wine for church services. Now connoisseurs are devoted to it
June 2012 | By Amy Scattergood

Abalone divers die of exhaustion, heart attacks, or becoming entangled in kelp. The fear of being eaten by a great white shark is persistent and haunting
April 11, 2012 | By Alastair Bland

Pawpaws are scarcely cultivated and even more rarely sold in markets, so pack a machete and a fruit bowl and get thee to the backwoods of Kentucky
April 10, 2012 | By Alastair Bland

The crimson fruits occur by the millions, and fishermen, tequila-sipping cowboys, families from the city and even a few tourists take to the desert to pursue the pitahaya
April 06, 2012 | By Alastair Bland

On the Italian island, marzipan figures—pears, plums, Paschal lambs—are a favorite holiday treat
April 05, 2012 | By Susan Spano

Stick to the road, ignore everyone and beware of liquid that looks like water—because it's probably chacha, and in the Republic of Georgia, locals will make you drink it
March 30, 2012 | By Alastair Bland

Unmixed feelings about mixed drinks, from the Singapore Sling to the Spritz con Aperol, courtesy of a thirsty traveler
April 04, 2012 | By Susan Spano

What are the best restaurants for authentic Basque cuisine?
March 22, 2012 | By Aviva Shen

The Basques followed the sheep from Europe to the western United States and they brought with them their boardinghouse cuisine
April 2012 | By Jonathan Gold

Cyclists in New Zealand see these handmade, unguarded food stalls in the distance, usually first as a cardboard sign advertising some product of the homestead
February 16, 2012 | By Alastair Bland

Daydreaming of food is a tradition as old as the saga of man versus wild. What would you wish to eat if you were starving in a tent or a dinghy at sea?
November 28, 2012 | By Alastair Bland

Add some global flair to your banquet with these savory variations on your favorite "Turkey Day" fare
November 20, 2012 | By Alastair Bland

There's no better time to try this fruity red wine than today, the third Thursday in November, when the French celebrate the release of the new vintage
November 15, 2012 | By Alastair Bland

Good, locally made wines can now be found in such unlikely locales as equatorial Kenya, the Texas Hill Country, and temperate and rainy Japan
October 17, 2012 | By Alastair Bland

Almost everywhere European explorers went, vineyards grew behind them. Here are a few places tourists might never have known there was wine to taste
October 11, 2012 | By Alastair Bland

Few beers may so strongly evoke the image of dark winters and frozen European landscapes as Imperial Stout—and a bottle fits nicely in a Christmas stocking
December 17, 2012 | By Alastair Bland

Thanks to the insanely successful “Kurisumasu ni wa kentakkii!” (Kentucky for Christmas!) marketing campaign in 1974, Japan can't get enough KFC on Christmas Day
December 14, 2012 | By K. Annabelle Smith

Starbucks most expensive cup of coffee to date raises the question, how high can we go?
December 10, 2012 | By Leah Binkovitz

There are lots of ways to use goods in the pantry to make your digs a little merrier
December 04, 2012 | By Jesse Rhodes

A food safety expert explains the scientific reasons why salmonella outbreaks in peanut butter—like the one earlier this week—are so common
November 30, 2012 | By K. Annabelle Smith

From E-Z Bake to national champ, Jennifer Nystrom knows pies
November 21, 2012 | By Leah Binkovitz

Take a closer look at where the staples of the holiday dinner originate -- from farms across the country, both large and small
November 20, 2012 | By K. Annabelle Smith

Hostess, the bakery responsible for Twinkies, is declaring bankruptcy and liquidating its assets
November 16, 2012 | By Jesse Rhodes

It may not be the biggest or brightest of southeast Asian fruits, but the snakefruit is the locals snack of choice
November 09, 2012 | By Rachel Nuwer

Roasted, grilled or pureed, the versatile vegetable can be served many ways beyond one mother's love of deep-frying it
November 07, 2012 | By Jesse Rhodes

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