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A Midsummer Night’s Surströmming
The Baltic herring ferment inside a can thanks to salt-loving, anaerobic bacteria that produce distinctive organic acids found in sweat and rotting butter
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The Damariscotta River was an epicenter of oyster shucking between 2,200 and 1,000 years ago
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For those of you who want to explore chilly desserts beyond ice cream, try these frozen treats
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A Sip from an Ancient Sumerian Drinking Song
A newly analyzed cuneiform hymn accompanied a drinking song dedicated to a female tavern-keeper
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How to Eat Lobster 10 Ways In 24 Hours
These innovative recipes entice the taste buds for every meal of the day
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Globally, it seems that this gendered division of cookery is an American thing
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The Unnatural History of the Dixie Cup
The product was a life-saving technology that avoided the transmission of disease from communal “tin dippers”
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Edible Dictionary: Lean Cuisine Syndrome
Where do Mayor Michael Bloomberg’s statistics come from? People underestimate junk food and overestimate healthy food in dietary surveys
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Elderberries, Liqueurs and Meat Stamps
These elder-containing concoctions, credited with reviving a taste for liqueurs, came about as folk remedies
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Ambergris, the subject of a new book, “is aromatic—both woody and floral. The smell reminds me of leaf litter on a forest floor.”
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The Peas that Smelled the Leaky Pipe
In 1901, a 17-year-old Russian discovered the gas that tells fruits to ripen
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Meat is From Mars, Peaches are From Venus
It might be predictable that hamburger is considered a masculine food, but what about rabbit or orange juice?
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The Birth of Non-Alcoholic Ketchup
One of the first recipes for ketchup published in the United States called for “love apples”
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What Sunken Sandwiches Tell Us About the Future of Food Storage
The sinking of the Alvin was an accident that demonstrated the promise of a novel food preservation method
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Five Quintessential Cajun Foods
If you’ve only had the pleasure of eating a bowl of gumbo, queue up some Beausoleil and prepare some of these specialties
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Curious about the middle ground between fresh and rotten? These four books tell you how to preserve the fleeting tastes of spring
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Mark Kurlansky on the Cultural Importance of Salt
Salt, it may be useful to know, cures a zombie
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Clarence Birdseye, the Man Behind Modern Frozen Food
I spoke with author Mark Kurlansky about the quirky inventor who changed the way we eat
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Eating Invasive Species to Stop Them?
The “if you can’t beat ‘em, eat ‘em” strategy for controlling exotic species could backfire, a new analysis warns
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Edible Dictionary: Microbial Mothers
Why are the lees at the bottom of a wine or cider barrel named for your female parent?
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