Arts & Culture / Food

What Makes the Trout in Ecuador Look Like Salmon?

Aiming to catch a few trout for dinner, the author decides to try his luck at one of the region’s many “sport fishing” sites

February 12, 2013

This Artist Uses Meat As His Medium

Dominic Episcopo’s red and raw images capture the spirit of Americana.

February 11, 2013

Don’t Get Duped: Six Foods That Might Not Be The Real Deal

Colored sawdust instead of saffron? Corn syrup instead of honey? It’s all in the newly updated USP Food Fraud Database

February 4, 2013

A Brief History of the Buffalo Chicken Wing

How the wing went from a throwaway to a delicacy in 50 years

February 1, 2013

How Did Avocados Become the Official Super Bowl Food?

Did you know this off-season penchant for guacamole is an industry creation?

January 30, 2013

Falernum: The Elusive Cocktail Syrup to Name Drop At Your Next Party

This tiki-era mixer, best served with rum, has a hazy past and an island-y bite

January 29, 2013

The Berger Cookie is Baltimore’s Gift to the Chocolate World

For nearly 200 years, the true black-and-white cookie has been delighting residents of Charm City

January 28, 2013

Stocking Up: Uncovering the Secrets to the Best Broth

What do the experts recommend you do to get the most flavorful soup possible?

January 22, 2013

What to Eat—or Not—in Peru

The ceviche carts and meat grills are colorful pieces of scenery, but eating a cherimoya or a sweet and starchy lucuma could be the truest taste of Peru

January 17, 2013

Can a Buzzing Fork Make You Lose Weight?

HapiFork, a utensil that slows down your eating, is one of a new wave of gadgets designed to help you take control of your health

January 17, 2013

How Kraft Uses Patents to Dominate the Mac and Cheese Wars

A tour through the patent files reveals a wide range of odd shapes, which collectively are a far cry from the elbow-shaped pasta of your youth

January 15, 2013

The Hot Condiment of 2013? Barrel-Aged Hot Sauce

Restauranteurs across the nation are feeding a new trend by feeding hot sauce into whiskey oak barrels

January 15, 2013

Is America a Nation of Soul Food Junkies?

Filmmaker Bryan Hurt explores what makes soul food so personal, starting with his own father’s health struggle, in a PBS film premiering tonight

January 14, 2013

How Hot is That Pepper? How Scientists Measure Spiciness

How does the Scoville Scale rate the relative spiciness of a chili pepper?

January 10, 2013

The Novice’s Guide to Venturing Into the World of Craft Beer

From food pairings to the best brews for beginners, Dan Koester presents a comprehensive guide to craft beer

January 9, 2013

Could Diet Soda Cause Clinical Depression?

A new study suggests a link, but it’s important to remember the difference between causation and correlation

January 8, 2013

Don’t Wait til Mardi Gras for Your King Cake, Celebrate Tres Reyes This Weekend

The New Orleans classic has its roots in the roscon de reyes, a Spanish treat for the 12th day of Christmas

January 3, 2013

Your Guide to the Most Delicious Drinks for the Holidays

Few beers may so strongly evoke the image of dark winters and frozen European landscapes as Imperial Stout—and a bottle fits nicely in a Christmas stocking

December 17, 2012

Why Japan Is Obsessed With Kentucky Fried Chicken on Christmas

Thanks to the successful “Kurisumasu ni wa kentakkii!” (Kentucky for Christmas!) marketing campaign in 1974, Japan can’t get enough KFC on Christmas Day

December 14, 2012

Start Hoarding Your Beans, Thanks to Climate Change, $7 Coffee May Be the Norm

Starbucks most expensive cup of coffee to date raises the question, how high can we go?

December 10, 2012