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Arts & Culture / Food

The Crock Pot’s legacy is that it encourages cooks of all experience levels to get into the kitchen.

A Brief History of the Crock Pot

More than eighty years after it was patented, the Crock Pot remains a comforting presence in American kitchens

The Ten Best Books About Food of 2019

These titles are bound to satisfy your cravings for delicious dishes and food knowledge

A chocolate model fo the African Bush elephant in the rotunda of the Smithsonian's National Museum of Natural History on top of a festive holiday cake.

Smithsonian Archaeologist Crafts Science-Themed Cakes; This One Is an Elephantine Treat

Confectionary artworks span everything from an Aztec calendar stone to King Tut’s tomb

"It was hot, sweaty, exhausting work. But it was also life-changing and inspiring, channeling our love to do something as simple as this: to feed the people," chef José Andrés writes in We Fed an Island, recounting his nonprofit's effort to feed Puerto Ricans after Hurricane Maria.

American Ingenuity Awards

José Andrés’ Generous Helping of Humanity

Braving storms, floods and earthquakes, the renowned chef is forging a new way to feed the needy

"Deep Roots," a section in the Smithsonian's new "Food" exhibition, reflects on the men and women of Mexican heritage, who have long provided the labor and backbone of the production of wine and are now reshaping it as professionals in the industry.

Food, Glorious Food

Three Mexican-American Vintners Tell Their Stories

Alex Llamas, Gustavo Brambila and Amelia Ceja arrived as migrant workers and today thrive as entrepreneurs in the California wine industry

The Texas trinity of sausage, ribs and brisket, with a house blend of spices added to the crust.

Food, Glorious Food

How Three Guys From Houston Are Cooking Up a Revolution in Texas Barbecue

A tiny suburban eatery is breaking all the rules to create some of the freshest-tasting grub on the horizon

The Smithsonian's American Food History Project seeks to understand the history of the U.S. through the multi-faceted lens of food.

Food, Glorious Food

How Food Brought Success to a Chef, a Cookbook Author and a Restaurateur

Historian Ashley Rose Young shares research from the Smithsonian’s 23-year-long ‘American Food History Project’

In Northern California, purple sea urchins are decimating kelp forests. Though the species of urchin causing problems may vary by region, the damage is the same.

Could Eating Sea Urchins Help Revive Kelp Forests?

A Norwegian ‘urchin ranching’ company wants to take the echinoderms from the wild, fatten them up and sell them to restaurants

Sochan, a relative of the sunflower, can grow up to ten feet tall. Packed with vitamins and minerals, it rivals kale as a nutritional powerhouse.

Cherokee Indians Can Now Harvest Sochan Within a National Park

For the first time, the indigenous community is allowed to gather the cherished plant on protected land

Fishless filets are on the rise.

Move Over Fake Meat, It’s Time for Veggie Seafood

Here are six companies bringing you animal-free fish products, from tomato-based sushi to “Fysh Sauce”

A vintage illustration of a wide-eyed housewife with a waffle in a waffle iron, 1946.

A Brief History of the Waffle Iron

Cornelius Swartwout’s invention, patented more than 150 years ago, helped feed America’s passion for waffles

The phrase "American as apple pie" came to fruition for a reason.

Why Americans Love Their Apple Pie

How did a humble dessert become a recipe for democracy?

Julia Child and her husband Paul Child at their home in Cambridge, Massachusetts.

Food, Glorious Food

Remembering Julia Child

Smithsonian curator Paula Johnson addresses many of the questions visitors ask about America’s beloved cooking teacher and her kitchen

Bureau of Home Economics employees blindfold their taste testers so the sight of the turkey doesn't bias any responses, 1930s.

The Government Taste Testers Who Reshaped America’s Diet

In the 1930s, a forgotten federal bureau experimented with ways to make soy and other products more popular in the U.S.

To celebrate its centennial, KitchenAid released a passion red limited edition stand mixer.

For 100 Years, KitchenAid Has Been the Stand-Up Brand of Stand Mixers

Even celebrity chef Julia Child said that the sleek appliance made mixing ‘marvelous’

Kraft Heinz, Cool Whip’s current owner, still sells 200 million tubs of the stuff a year.

The Scientist Behind Some of Our Favorite Junk Foods

William A. Mitchell invented Cool Whip, Pop Rocks, Tang and other 20th-century treats

The arena for the Fête des Vignerons

This Wine Festival in Switzerland Only Happens Once a Generation—and It’s Taking Place Right Now

The renowned wine festival only takes places once every 20 to 25 years

In Asia, many jellyfish species find their way into cuisine. The largely tasteless animals are used predominately for their texture.

To Make Jellyfish More Appetizing, Add Light and Sound Effects to the Dining Experience

Gastrophysicists are going to great lengths to convince Westerners to indulge in the tasteless sustainable seafood

Vanilla beans begin as the seedpods of a tropical orchid (left); Chocolate is made from the seeds hidden inside the fruit of the cacao tree (right).

The Delicious, Ancient History of Chocolate and Vanilla

Archaeologists are discovering that two of the world’s most prized flavors have a much richer history than we thought

Drivers wait in the drive-thru line at an In-N-Out Burger restaurant in Alhambra, California, on August 30, 2018.

A Crispy, Salty, American History of Fast Food

Adam Chandler’s new book explores the intersection between fast food and U.S. history

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