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Arts & Culture / Food

Cacao trees with chocolate fruit pods on Kauai, HI.

How Hawaii Became the North Pole of Cacao

These chocolate makers have set up shop in the only state—and the coldest place—that can sustain cacao plantations

Bulgogi is a classic Korean dish of thinly sliced, marinated beef.

A Brief History of Bulgogi, Korea’s Most Delicious Export (Recipe)

And how you can get some of the tender, marinated beef stateside

Eighmey's colonial-style corn cakes (top), forcemeat balls (lower right) and pickled French beans (lower left).

The Ben Franklin-Inspired Super Bowl Recipes You Never Knew You Needed

We don’t know who Ben Franklin would root for, but we do know what he’d eat on Super Bowl Sunday

In Iceland, There’s a Word for an Ice Cream Road Trip. Here’s Where to Ísbíltúr This Winter

The fruit that bursts with contradictions.

The Toxic Rise of the California Strawberry

Growing this popular fruit year-round has long relied on harmful chemicals. Is there another way?

David Fairchild demonstrates a new crop spraying technique in 1889.

America’s First “Food Spy” Traveled the World Hunting for Exotic Crops

A new book details the life of adventurer-botanist David Fairchild

Republic Square in Yerevan decorated for Christmas.

Armenia

It’s Still Christmas in Armenia

The holiday celebrations continue through January 13. Here’s what to cook to keep the festivities going.

Lahmacun served up to the author at Mer Taghe in Yerevan, Armenia.

Armenia

‘Armenian Pizza’ Is the Comfort Food You Didn’t Know You Were Missing (Recipe)

What lahmacun may lack in cheese pulls it makes up for with juicy, spicy ground lamb

To find the roots of an unlikely connection, researchers are untangling lemur microbiomes. Here, ring-tailed lemurs feast at Serengeti Park in Hodenhagen, Germany.

New Research

What Lemur Guts Can Tell Us About Human Bowel Disease

Similarities between us and the cuddly primates could help us understand the origins of human illnesses—and treat them

The proof is in the lack of pudding.

Why You Won’t See Pudding on the Thanksgiving Table

The once-classic American dish has been widely replaced with the casserole—thanks in part to anti-immigrant sentiments

The Ten Best Books About Food of 2017

Hungry minds would enjoy one of these illuminating books about the world of food and drink

The Next Pandemic

What Foods Are Most Likely to Make You Sick?

We put some common myths to rest—and help you tackle your next turkey dinner with confidence

Headed for export?

Why Don’t We Eat Turkey Tails?

The strange story speaks volumes about our globalized food system—you’ll be surprised where the unwanted parts end up

The History of Five Uniquely American Sandwiches

From tuna fish to the lesser-known woodcock, food experts peer under the bread and find the story of a nation

Wine grapes grow in the shadow of Mount Ararat.

Armenia

How Mobile Wine-Tasting Rooms Could Revolutionize Armenian Wine Country

“Wine Cubes” will be popping up on Armenian vineyards—and building up the country’s enotourism industry

This pumpkin is eventually going to hold about 250 gallons of beer.

How Elysian Brewing Company Turns a 1,790-Pound Pumpkin Into a Keg

And is this insane thing really a pumpkin?

None

Austria

How to Eat Like a Local in Vienna, Austria

Instagrammer Sothany Kim dishes on nicotine breakfasts, third-wave coffee houses and enemy bakers in Austria’s capital

KoChix’s signature fried chicken

Winter Olympics

How Korean Fried Chicken, AKA “Candy Chicken” Became a Transnational Comfort Food

A new Smithsonian Folklife Project, Forklife, traces the journeys of immigrant food traditions taking root in the United States

Inside Taiwan’s Craft Beer Renaissance

Once a state-run industry, beer-making in Taiwan is blending globally-minded brewing with local flavors

A succulent spread from Petworth-based Japanese restaurant Himitsu, one of the many D.C. vendors that will be represented at IlluminAsia.

Freer|Sackler: Reopens

You’ve Never Tasted “Street Food” Like This Before

For its grand reopening, a hub of Asian-American culture serves up a culinary wonderland

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