Food

Farmer Robert Tomlinson harvests forced rhubarb by candlelight on his farm in Pudsey, near Leeds in northern England, in January 2022. 

Northern Europe and the British Isles

The English Farmers Who Harvest Rhubarb by Candlelight

The secret to the world’s sweetest rhubarb? Sealed sheds, total darkness and a little old-fashioned flair

A bright spot for sake is in America. In 2022, according to the Japan Sake and Shochu Makers Association, the U.S. was the No. 1 export market in terms of volume and second market in value for sake. 

An American-Made Sake Movement Is Underway

In the last decade, a truly homegrown effort has bubbled up in the United States

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How Kids Cornered the Market on Lemonade

The tangy tale of how America’s children learned to squeeze life for all it’s worth

Not many home cooks are aware that pasta’s nutritional value is affected by its preparation.

Your Ten-Step Guide to Cooking the Perfect Pasta, Including How to Salt the Water

Following these pieces of advice from chefs will ensure tastier, more nutritional noodles for all

Minerals and algae form patterns in the scalding hot water at Grand Prismatic Spring in Yellowstone National Park's Midway Geyser Basin. Yellowstone National Park has more than 10,000 thermal features, making it the largest concentration of active geysers in the world.

How a Microbe From Yellowstone's Hot Springs Could Help Feed the World

A Chicago startup has turned a fungus found by NASA into a protein-packed food

The “Studentenkuss,” or Student Kiss, is a praline nougat on a waffle wafer covered in dark chocolate, about the size of a Reese’s Peanut Butter Cup.

How This German Chocolate Shop Created a Sweet Way for Young Admirers to Pass Love Notes

For more than 150 years, Heidelberg locals and tourists have enjoyed the "Studentenkuss," or Student Kiss—a praline nougat on a waffle wafer covered in dark chocolate

Tang yuan fill the bowls of Asian households worldwide during Lunar New Year celebrations, the white, spherical desserts serving as edible representations of the moon shining overhead.  

A Lunar New Year Staple, Tang Yuan Are a 'Dose of Luck and Sweetness'

The chewy rice balls ooze with indulgent filling and layers of symbolism

This plate, depicting a banquet being prepared for Babur and his relatives, is one of 143 miniatures in a 1590 illustrated version of The Babur-nama.

Feast Your Eyes on the Stunning Islamic Art in This New Exhibition

A sumptuous new show in Los Angeles aims to leave museumgoers hungry for more

Born in Cameroon, Ada Anagho Brown moved to the United States as a child and now plans trips to Central and West African countries based on her clients’ DNA.

Tracing a Lost Ancestry

A Journey to Discover an African Homeland

New generations of Black Americans are taking intimate tours that connect them with the lands and cultures their ancestors were forced to leave behind

Plov is a dish made of rice, beef or lamb, oil or animal fat, carrots (usually cut into matchsticks), and onions, cooked with cumin and salt in a large pot.

Rich or Poor, Uzbeks Eat Plov

The beloved medley of rice and meat is the national dish of Uzbekistan

Stark-Star grapes—native to North America, and considered a “champion cultivar” by Jerry Eisterhold, founder of TerraVox Winery.

The Man Who’s Saving America’s Forgotten Grapes

Bordeaux. Napa Valley. Missouri? This vintner wants to put this once-booming wine region back on the map

A glass of homemade eggnog dusted with cinnamon is a mouthwatering prospect to some—and an abomination to others.

The Uniquely American History of Eggnog, Everyone's Favorite—or Least Favorite—Holiday Quaff

This Yuletide mainstay continues to warm cockles and ventricles everywhere

Smithsonian's picks for the best books about food of 2023 include Invitation to a Banquet, For the Culture: Black Women and Femmes in Food and More Than Cake.

The Best Books of 2023

The Ten Best Books About Food of 2023

Travel to Rome, Alaska, West Africa and beyond with this year’s best cookbooks, memoirs and historic deep dives

A pod of ancient Nacional cacao offers hope for reforesting Ecuador’s Pacific coast, which by some estimates has lost 98 percent of its original forest cover over the past century.

Planet Positive

The Quest to Save the World’s Most Coveted Chocolate

For these ambitious scientists in the rainforests of Ecuador, helping the environment has never tasted so sweet

Left, a few of the ingredients used to build flavor throughout the mead making process at Charm City Meadworks in Baltimore, including honey, hops, comapeño peppers, oak chips, cinnamon sticks and juniper berries. Right, Lynn Pronobis, head mead maker at Charm City, must carefully oversee every step of the production process.

The Nectar of the Gods Is Coming to a Bar Near You

How mead, one of the world’s oldest alcoholic beverages, could become the drink of the future

Baklava consists of fine layers of pastry dough, often filled with nuts and sweetened with syrup or honey.

The Sticky History of Baklava

The sweet dessert is an important part of the culinary identity of so many places that people sometimes dispute claims to its origins

Some 30 million cups of spaghettieis are sold in Germany each year.

How Germany's Spaghetti Ice Cream Came to Be

Italian German ice cream maker Dario Fontanella invented "spaghettieis," a clever dish that has captured the hearts of many

Rüdesheim am Rhein in Germany

Eight Delicious Wine Regions You May Have Never Heard Of

With less tourist traffic, these UNESCO World Heritage Sites include vineyards that rival France’s Champagne or Burgundy

Kakadu peaches, like these harvested in Murdudjurl country in Kakadu National Park, are earthy with botanical notes.

The Next Superfoods May Come From Australia

But Indigenous people—who stand to benefit the most from the commercialization of “bush tucker”—represent only 1 percent of the industry

The curious snack has definitely joined the ranks of food-on-a-stick favorites, including corn dogs, candied apples and deep-fried Snickers.

The Most Surprising Carnival Treat Might Just Be Pickle on a Stick

Pickles are having a moment, even at small-town fairs, where vendors are serving them up like popsicles

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