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Arts & Culture / Food

A Journey to One of the Country’s Most Remote Distilleries

Minnesota’s north country serves up cold nights and warming whiskeys

Inside the Enoteca Regionale Emilia Romagna.

Taste Your Way Through Italy, One Ingredient-Specific Museum at a Time

The Emilia Romagna region has 25 food museums, each dedicated to a beloved food item – ranging from balsamic vinegar to Parmesan cheese

Bompas & Parr say the prototype pops last “hours longer” than regular popsicles under the same temperature.

Inventing a Longer-Lasting Popsicle

A British design firm has used a half-forgotten World War II technique to create ice pops that don’t melt as fast as the ordinary ones

The Viet-Cajun seafood boil at Grand Catch, in St. Paul.

Why Every Food Lover Should Visit the Twin Cities

Minnesota’s Twin Cities are forging a new identity, one that celebrates the region’s Nordic past while embracing its multicultural present

These electrode-embedded chopsticks can simulate saltiness.

Using Electric Currents to Fool Ourselves Into Tasting Something We’re Not

Nimesha Ranasinghe is bringing a new dimension to virtual reality, embedding electric taste simulation technology into utensils

The dairy aisle

Nut Milks Are Milk, Says Almost Every Culture Across the Globe

Even though the dairy industry may not like it, labeling the juice from almonds and soy beans ‘milk’ follows centuries of history

A photograph of Yamei Kin in 1912

The Chinese-Born Doctor Who Brought Tofu to America

Yamei Kin was a scientific prodigy who promoted the Chinese art of living to U.S. audiences

A cook works on khorovats skewers at Taron Restaurant in Yerevan.

Armenia

Get to Know Khorovats, Armenia’s Favorite Grilling Pastime

Heinz is why ketchup seemed to become distinctly American.

A Brief (But Global) History of Ketchup

Canada recently slapped a tariff on U.S. exports of ketchup, and the EU plans to do the same. But is the condiment all that American?

The Gilbert Stuart painting “Portrait of George Washington’s Cook” may depict Hercules, the first president’s famous chef.

How Enslaved Chefs Helped Shape American Cuisine

Black cooks created the feasts that gave the South its reputation for hospitality

Emirates Flight Catering and Crop One Holdings announced plans this week for what would be the world’s largest vertical farm, to be based in Dubai. This is another one of Crop One’s vertical farms, which don’t use pesticides and are more water-efficient than their soil counterparts.

Dubai Will Be Home To the World’s Biggest Vertical Farm

An indoor megafarm might be the best way for the United Arab Emirates—a country that imports an estimated 85 percent of its food—to attempt to feed itself

Armenia

Raising a Glass to Armenia’s Elaborate Toasting Tradition

In the backyard of the world’s oldest-known winery, a cherished national tradition evolved

Thermodynamics holds the answers to your wildest campfire dreams.

The Scientific Quest For the Perfect S’more

A trial by fire

Optimizing cows

This Connecticut Farm Is Milking Cows for Data

Robotic milkers, video cameras and even sensors hidden inside cows will help the facility get the most milk from a healthy herd

Forget Baguettes — Why In-the-Know Bread Lovers Should be Heading to the Caucasus (Recipe)

During a culinary research trip to the Republic of Georgia, a team of chefs tour backyard bakeries — and return with inspiration for their flatbread

Sea Captains Carousing in Surinam

What Did the Founding Fathers Eat and Drink as They Started a Revolution?

They may not have been hosting a cookout, but they did know how to imbibe and celebrate

So gooey, so good.

Let Us Tell You S’more About America’s Favorite Campfire Treat

The gooey snack became popular thanks to technological advances of the Industrial Revolution, which brought cheap sweets to the masses

The first frozen margarita machine is in the collections of the Smithsonian's National Museum of American History.

American South

The Uniquely Texan Origins of the Frozen Margarita

A Dallas restaurant owner blended tequila, ice and automation. America has been hungover ever since

Anderson Valley Vineyards

This Secret Corner of California Is a Paradise for Lovers of Great Food and Top-Notch Wines

Jody Rosen meets the free spirits giving shape to this flourishing wine region with a soon-to-be-legendary culinary scene, California’s Mendocino County

Grape breeding PhD student Laise Moreira collects flower tissue for analyzing sex trait in grapevine as part of the VitisGen2 project at the University of Minnesota Horticultural Research Center in Excelsior, MN.

The Quest to Grow the First Great American Wine Grape

Genetics might be the key to creating vineyards that both resist disease and don’t taste like skunk

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