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Arts & Culture / Food

How Ketchup Revolutionized How Food Is Grown, Processed and Regulated

The condiment really is the perfect complement to the American diet

Kraft advertisement in the Ladies’ Home Journal, 1948

A Brief History of America’s Appetite for Macaroni and Cheese

Popularized by Thomas Jefferson, this versatile dish fulfills our nation’s quest for the ‘cheapest protein possible’

You’ll Never Guess What State Has 2018’s Top Wine Destination

Your Next Favorite European Wine Region Isn’t in France, Italy or Spain

The wine in this country is so good, they don’t want to export it — keeping 98% for themselves

The lionfish is a maroon-and-white striped creature, but once it’s cleaned, restaurant chefs and home cooks like to grill, bake and fry its firm white flesh.

The Lionfish Have Invaded, But a Ragtag Army of Divers and Chefs Are Fighting Back

Those waging the war against this devastating wave of the venomous species have taken on an ‘eat ‘em to beat ‘em’ approach

Flying Dog plans to release a seasonal beer each year with hops grown from the project.

The East Coast May Be On the Brink of a Hop Renaissance

Can a farmer and a brewer come together to bring hops back to the eastern United States?

The Factory That Oreos Built

A new owner for the New York City landmark offers a tasty opportunity to recap a crème-filled history

A lithograph from printers Currier & Ives depicted swill milk as the root of many vices

The Surprisingly Intolerant History of Milk

A new book provides an udderly fascinating chronicle of the controversial drink

In Yeghvard, Armenia, home bakers offered us a platter of cheese and herbs to eat with the fresh lavash.

Armenia

On the Lavash Trail in Armenia

This past fall, astronauts harvested Mizuna mustard, Waldmann's green lettuce and Outredgeous red romaine lettuce from the Veggie plant growth chamber on the International Space Station.

Future Con

If Humans Want To Colonize Other Planets, We Need To Perfect Space Cuisine

At this year’s Future Con, researchers will describe a future of food in space that is anything but bland

Thanks to its neutral taste, cricket flour hides well in oatmeal and baked goods. But a Canadian grocery chain isn't hiding its unusual ingredient: it's putting a picture of a cricket on its logo.

Why Canada Wants You to Know You’re Eating Crickets

In some countries, insects may finally be getting their due as affordable, nutritious protein sources

How Do You Make Beer in Space?

Strap on your beer goggles and join us on a hops-fueled rocket ride

In a letter of 1770, Benjamin Franklin described tofu ("tau-fu") to his friend John Bartram as a sort of cheese made from "Chinese Garavances"—what we would call soybeans.

Ben Franklin May Be Responsible for Bringing Tofu to America

How a letter of 1770 may have ushered the Chinese staple into the New World

Human evolution is ongoing, and what we eat is a crucial part of the puzzle.

How Cheese, Wheat and Alcohol Shaped Human Evolution

Over time, diet causes dramatic changes to our anatomy, immune systems and maybe skin color

Future of Conservation

Inside the Colorado Vault That Keeps Your Favorite Foods From Going Extinct

From heirloom potatoes to honeybee sperm, this collection works to preserve our invaluable agricultural diversity

Khash

Armenia

A Brief History of Khash, Armenia’s Love-It-or-Hate-It Hangover Cure (Recipe)

Cow foot soup: It’s what’s for breakfast

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A Quest to Find America’s Best Craft Chocolate Makers

“Chocolate Noise” profiles the most original small-batch chocolatiers across the country

Made of fermented vegetables, kimchi was popularized globally during the 1988 Olympics in Seoul, South Korea.

The Paris Olympics

How the 1988 Olympics Helped Spark a Global Kimchi Craze

The Summer Games in Seoul introduced a new international audience to the delicious and stinky staple

The Club in Yerevan serves up Trinifish, a signature dish that marries ingredients from the Armenian Highlands with French cooking techniques.

Armenia

Four Restaurants Bringing Traditional Dishes into Contemporary Cuisine

These chefs are putting modern spins on ancient recipes

The home bioreactor in its intended environment. It also provides light for herbs.

In the Future, Will We Be Growing Fruit in Home Bioreactors?

A team of molecular biologists wants you to forget about strawberries and, instead, take “cell jam” for a whirl

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