Food and Think

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

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

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

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

Is Corned Beef Really Irish?

The rise and fall and rise of the traditional St. Patrick’s Day meal

March 15, 2013

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

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 1, 2013

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

Meals in a Jar: From Pancakes to Baby Back Ribs, Just Add Water

Ready-made meals, good for months on a pantry shelf, work for busy nights, camping trips and power outages

February 22, 2013

Can Chemistry Make Healthy Foods More Appealing?

Making healthy foods like tomatoes more palatable may increase our desire to eat these foods while decreasing our gravitation towards sugary snacks

February 20, 2013

No Salt, No Problem: One Woman’s Life-or-Death Quest to Make “Bland” Food Delicious

The more salt we eat, the more we crave. This new approach to less-salty cooking might help you step off the treadmill

February 19, 2013

How Does McCormick Pick the Top Flavors of the Year?

Ten years ago, the spice company identified chipotle as a taste on the rise. They’re back at it again with new predictions for 2013

February 15, 2013

Korea’s Black Day: When Sad, Single People Get Together And Eat Black Food

Each year on April 14, singles in South Korea drown their sorrows in a bowl of black noodles

February 13, 2013

This Artist Uses Meat As His Medium

Dominic Episcopo’s red and raw images capture the spirit of Americana.

February 11, 2013

Don’t Get Duped: Six Foods That Might Not Be The Real Deal

Colored sawdust instead of saffron? Corn syrup instead of honey? It’s all in the newly updated USP Food Fraud Database

February 4, 2013

A Brief History of the Buffalo Chicken Wing

How the wing went from a throwaway to a delicacy in 50 years

February 1, 2013

How Did Avocados Become the Official Super Bowl Food?

Did you know this off-season penchant for guacamole is an industry creation?

January 30, 2013

Falernum: The Elusive Cocktail Syrup to Name Drop At Your Next Party

This tiki-era mixer, best served with rum, has a hazy past and an island-y bite

January 29, 2013

The Berger Cookie is Baltimore’s Gift to the Chocolate World

For nearly 200 years, the true black-and-white cookie has been delighting residents of Charm City

January 28, 2013

Stocking Up: Uncovering the Secrets to the Best Broth

What do the experts recommend you do to get the most flavorful soup possible?

January 22, 2013