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Arts & Culture / Food

Sam Kass explains the brewing process.

How Barack Obama Became the First President to Brew Beer at the White House

The former president and his staff crafted ales featuring honey from the White House garden

Brewing beer and other fermented beverages was a crucial activity for humans throughout history.

Ancient Humans Liked Getting Tipsy, Too

In a new book on the archaeology and chemistry of alcoholic beverages, Patrick McGovern unravels the history of boozing

Hamm’s Draft Beer Can

Raise a Glass to the Smithsonian’s First Beer Scholar

Theresa McCulla is ready to start the “best job ever” chronicling the history of American brewing

Eight billion cans sold, and counting.

How Spam Went from Canned Necessity to American Icon

Out-of-the-can branding helped transform World War II’s rations into a beloved household staple

Crispy squares with whole crickets and falafel with ground crickets are two of the inventive offerings being served at Canada's Insectarium this summer.

Canada

This Summer, Try Termite Chocolate Sprinkles on Your Ice Cream

Canada’s Insectarium invites visitors to dine on insects as part of a special menu

A 50-pound batch at Shriver’s makes about 2,000 pieces.

What Makes Salt Water Taffy the Perfect Summer Candy?

The first families of the sugary treat stir up another season of making history by the bite

For 19th-century American bakers—who slaved for hours trying to make their doughs rise and their cakes puff up—the advent of baking powder was a revolution in a can.

The Great Uprising: How a Powder Revolutionized Baking

Before baking powder hit the scene in 1856, making cake was not a piece of cake

“The Southern BBQ Trail” episode.

Come for the Bug Eating and Get a Lesson in Humanity from Andrew Zimmern

A Q&A with the Travel Channel’s ‘Bizarre Foods’ Chef

When it comes to a crowdsourcing campaign, food might be an easier sell than feces. “Food is this amazing platform because we all have a connection to it, we all can relate,” says microbiologist Rachel Dutton. Not that poop isn't relatable, but, you know.

New Research

You Are What You Eat, And What You Eat Is Millions of Microbes

Now that they’ve tallied up American feces, researchers are turning to the other half of the microbial equation: food

Colorful St. Croix, U.S. Virgin Islands.

Explore Crucian Cuisine on a New U.S. Virgin Islands Food Tour

Get a taste of St. Croix’s culinary traditions

Chocolate, coffee and tea all played a role in overturning a medical theory that had dominated the Western world for more than a millennium.

How Coffee, Chocolate and Tea Overturned a 1,500-Year-Old Medical Mindset

The humoral system dominated medicine since the Ancient Greeks—but it was no match for these New World beverages

Krunan Lusikka

Europe

On Restaurant Day in Helsinki, Unofficial Pop-up Eateries Take Over Everything from Home Kitchens to Tattoo Shops

Bowery's indoor farm

Bespoke Produce? A New Farming Venture Tweaks Veggies To Suit Consumers’ Needs

Bowery, a new indoor farming company, offers “customized” greens and herbs

A Culinary Renaissance in the Israeli Countryside

Beyond Tel Aviv, towns are adopting enticing new approaches to cuisine that celebrate the history of the region and and the diversity of its people

Is Champagne Still Champagne Without Bubbles?

In a storied part of France, a group of artisan producers is making this beloved wine the old fashioned way—sans fizz

The Unsavory History of Sugar, the Insatiable American Craving

How the nation got hooked on sweets

A new study recommends that the peanut-allergic try consuming other nuts—but only under the supervision of a licensed allergist.

New Research

Tree Nut Allergies May Be Massively Overdiagnosed

But don’t go for the jar of almond butter just yet

To develop the next big mass-market wine, winemakers first hone flavor using focus groups, then add approved flavoring and coloring additives to make the drink match up with what consumers want.

The Science Behind Your Cheap Wine

How advances in bottling, fermenting and taste-testing are democratizing a once-opaque liquid

Vanilla has risen to become one the most popular and costly spices in existence.

The Bittersweet Story of Vanilla

Today, less than 1 percent of vanilla flavoring comes from the vanilla flower. Is that a good thing?

Paleo diet? Not so much. Thanks to Neanderthal dental plaque, researchers are getting a much better idea of what our ancestors actually dined on.

New Research

Scientists Delve Into Neanderthal Dental Plaque to Understand How They Lived and Ate

The plaque that coated Neanderthal teeth is shedding new light on how our ancestors ate, self-medicated and interacted with humans

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