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Arts & Culture / Food

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Sorry, Wolfgang, Fusion Foods Have Been With Us for Centuries

The banh mi, ramen and other foods considered national dishes that actually have cross-cultural beginnings

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Hangovers: The Driving Force Behind Our Favorite Foods

Overimbibing makes some people’s brains shut down, for others, it gets the innovative juices flowing

Kalelicious Smoothie Pops: A big hit at the Fancy Food Show

Food Science Brings Us Kale on a Stick and Twinkies That Last Longer

With so much interest in what’s in our meals, food innovators are focusing on making the healthy palatable.

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When Lettuce Was a Sacred Sex Symbol

For nearly 3,000 years lettuce was associated with the Egyptian god of fertility, Min, for its resemblance to the phallus

The Perfect Food for Your Outdoor BBQ: Grilled Pizza

Next time you fire up the grill, try making your favorite pizza

Harvey Girls, circa 1926, in evening uniforms at the El Tovar Hotel.

How the West Was Won… By Waitresses

Harvey Girls helped settle the west and advance the stature of women in the workforce

A treasure! This beer lies hidden in the woods, six inches under, in Shasta County, CA. Can you find it?

Find the Beer! A California Trail of Ales

Go locate the hidden bottles and replace each with a selection of your own

Flying high at one of the Folklife Festival’s many stages.

Dancing, Catwalking and Crafting: Photos From Folklife

The first weekend was full of colors and cultures from around the globe

Store-provided personal barcode scanners are becoming more commonplace, but the technology is being adapted for smart phones to make for an easier shopping experience.

Five Ways to See the Supermarket of the Future Today

Hand & Flowers London

Best British Gastropubs

The top pubs in London and beyond for authentic Scotch eggs, fish-and-chips, and pints

Huitlacoche, a black corn fungus, is an agricultural bane to some, but to others, it’s a delicacy.

Delicious Molds: Four Fungi Fit For Your Plate

Some molds are perfectly fit for consumption, if not desired to produce fine dining fare

"I am bringing healthy food to the community and showing people how to grow it and cook it," says Ron Finley.

How Guerrilla Gardening Can Save America’s Food Deserts

Ron Finley’s L.A. Green Grounds brings fresh fruit and vegetables to urban neighborhoods dominated by fast food, liquor stores and empty lots

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What to Do With Your Delicious Summer Melons

From salsa to salad to soup, here are some great refreshing dishes to make with these sublime, succulent fruits

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Where Bourbon Really Got Its Name and More Tips on America’s Native Spirit

Michael Veach is Louisville’s unofficial bourbon ambassador. We asked him to give us some history as well as some suggestions on what to drink

“Rainbow Ice” is a top selling flavor for Dippin’ Dots.

Is Dippin’ Dots Still the “Ice Cream of the Future”?

How founder and CEO Curt Jones is trying to keep the tiny ice cream beads from becoming a thing of the past

Spaghetti and Meatballs

Ask Smithsonian 2017

Is Spaghetti and Meatballs Italian?

The classic dish can be found in red-and-white tablecloth spots across the United States, but there’s a fascinating history behind where it got its start

Croissants await delivery to stores inside the La Boulange Pine Street baking facility in San Francisco.

Can Starbucks Do for the Croissant What it Did for Coffee?

The company is betting that it can replicate baking the pastry on a massive, industrial scale

Would You Eat Something Wrapped in a WikiCell?

Harvard bioengineer David Edwards believes he’s found a way to cut down on packaging waste

Michael Pollan and Ruth Reichl dine at Bell & Anchor in Great Barrington, Massachusetts.

Michael Pollan and Ruth Reichl Hash out the Food Revolution

Be a fly in the soup at the dinner table with two of America’s most iconic food writers

Eric, left, and Ryan Berley serve up handmade jellies, nut clusters, walnut pillows, nonpareils and other goodies.

America’s Oldest Sweet Shop Gets a Hipster Makeover

How Philadelphia candymakers Eric and Ryan Berley are giving new life to Shane Confectionery

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