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Food and Think

Who hasn’t imagined the things she could do with a larger kitchen and more storage and then imagined taunting her friends about it?

Designer Kitchens and the People Who Don’t Cook in Them

From designer appliances to bigger floorplans, Americans love kitchens, just not cooking in them

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The Michelin Guide: Why We Look to Automotive Experts for Dining Advice

How did a tire company get in the restaurant reviewing business?

The Black Sapote fruit develops a distinct “chocolate pudding” flavor after it has softened on the ground for a week or two.

All the Insane Australian Fruit You Can Eat

What the heck are black sapotes, carambolas and pomelo fruits?

This enticing hunk of casu marzu cheese is rich with fly larvae, but sadly, illegal in the United States.

Five Banned Foods and One That Maybe Should Be

From maggoty cheese to My Little Ponies to roadkill, some illegal and one legal food items in the United States

Homemade wheat bread

How Well Have You Kept Your 2012 Resolutions?

As 2012 comes to a close, our food writer takes stock of his progress on fulfilling his personal promises

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Why Do Students Give Teachers Apples and More from the Fruit’s Juicy Past

The perfect back-to-school treat has a colorful past that once brought the wrath of an axe-wielding reformer

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The History of the Lunch Box

From a working man’s utility product to a back-to-school fashion statement, lunch boxes have evolved with technology and pop culture

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Today Was the World’s Biggest Food Fight, Welcome to La Tomatina

What does it look like when 40,000 people start throwing 100 metric tons of tomatoes at each other?

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Your Mouth-Watering Roundup of the Best State Fair Foods

The top five foods from this year’s state fair season are so bad they’re good

Literary food bloggers draw inspiration from favorite books.

From the Page to the Plate: Bringing Literary Dishes to Life

Authors like Roald Dahl or James Joyce never could have predicted that their words could be spun into these tantalizing meals

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What 9 Famous Chefs and Food Writers Are Cooking to Honor Julia Child’s 100th Birthday

As these luminaries will attest, there’s a lot more to Julia than Beef Bourguignon

Would you eat dinner, “in the dark?”

Dining in the Dark?

You’ve heard of mood lighting, try no lighting with the latest trend

Can a city’s pride in its tap water lead to pride in its most beloved delicacies?

Confidence in Water Leads to Confidence in Bagels

The latest look into the impact of New York’s water supply on its bagels yields a new potential factor: pride

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Julia Child’s Italian Tour: Angering Chefs and Riding on Motorcycles

Author Bob Spitz recounts his trip traveling through Italy with the culinary legend

I Put Ice in My Wine Because You Don’t Serve it at the Right Temperature

Is there one perfect temperature to serve red or white wine? Perhaps not, but here are some good guidelines

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What the Heck is a Chork?

The new trend of modifying cutlery has a new look with the Chork, which combines the scandalous fork with age-old chopsticks

What puts the buzz in energy drinks?

Energy Drinks: Wassup With Supplements?

The effects of energy drink supplements like taurine, guarana and ginseng have been studied prolifically, and some of their benefits are rather surprising

Jennifer Griffin on Managing a Kitchen as an Amputee

Monticello’s kitchen

Meet Edith and Fanny, Thomas Jefferson’s Enslaved Master Chefs

Monticello research historian Leni Sorensen offers an impression of what life was like for these early White House chefs

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The Stunt that Launched Nathan’s Famous Stand on Coney Island

Back in 1916, the now-famous Nathan’s hot-dogs of New York City did not sell on name alone

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