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Big Brew-ha-ha: Scientists Discover Lager’s Wild Yeast
Beer, a cornerstone of human civilization, owes its alcohol and flavor to yeast; one important variety made a long trans-Atlantic journey
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The Whoop-De-Do Over Whoopie Pies
The cakey chocolate cookie-and-frosting sandwich is now the official treat of Maine, as of an April act of the state legislature
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Four Deadly Disasters Caused by Food
There are things you can do to prepare for a hurricane, but what about the London Beer Flood or the Boston Molasses Disaster?
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Inviting Writing: Cafeteria Eating, Kolkata-style
If I had to advertise this facility, I would have touted it as “lunching amid nature and wildlife”
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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
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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
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Law and Order: More Culinary Crimes
Those who live outside the law sometimes meet their downfall through their relationship with food
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Inviting Writing: Mastering the School Cafeteria
Over the course of 12 years of eating with fellow classmates, any student can learn a set of new life skills
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Benevolent Maize and Ogre-Fart Chilis: Food Origin Myths
According to the Peruvian Yanesha people, plants originally had human forms that went through either “sublime” or “grotesque” transformations
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Lack of space and college rules don’t have to put the kibosh on your first adventures in cooking as an independent young adult
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Eating it only buttered and salted would be like limiting Ben Franklin to a single pursuit of inquiry. Why squelch such potential greatness?
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What Ever Happened to Homemade Ketchup?
By the mid-1800s, some cookbooks listed as many as 20 recipes. Today the homogenized condiment is due for a paradigm shift
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Why Don’t Other Countries Use Ice Cubes?
A better question might be, why do Americans love ice so much?
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The Ecological Effects of Eating Frog Legs
As Kermit said, “All I can see are millions of frogs with tiny crutches”
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To Grill or Not to Grill: Commemorating a Saint’s Martyrdom
If the stories about him are true, St. Lawrence would probably appreciate this bit of perverse humor
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When Bad Things Happen to Good Food
It may be no use crying over spilled milk, but the loss of certain other foods might merit a handkerchief
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Inviting Writing: Can a Kitchen Forgive?
We’ve grown apart, I know. But it’s me, really, not you. I’ve been cheating on you with easy catches and have brought home some unsavory characters
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Saving the Flavor of Fresh Herbs
Whether homegrown or store-bought, there are ways to preserve the flavor of fresh herbs for later
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