Salmon Spread Might Just Be the Most Alaskan Food
The smoky snack captures the state’s love for both salmon and preserved foods
What Is Paczki Day?
The Fat Tuesday tradition centered around eating fried, filled Polish pastries is celebrated across the Midwest, but especially in Chicago
The Seesawing History of Fad Diets
Since dieting began in the 1830s, the ever-changing nutritional advice has skimped on science
Haiti’s Beloved Soup Joumou Serves Up ‘Freedom in Every Bowl’
Every year, Haitians around the globe eat the pumpkin dish on January 1 to commemorate the liberation of the world’s first free Black republic
Unearthing the Original Mediterranean Diet
An archaeologist works to find out how much fish ancient Greeks ate
The Science Behind Your Cheese
The food is not just a tasty snack—it’s an ecosystem
The Ten Best Books About Food of 2022
From cookbooks to memoirs to food history, these ten titles will fill you up
Is Hacking Photosynthesis the Key to Increasing Crop Yields?
It’s an agricultural moonshot, but scientists hope to make plants like corn, wheat and barley as heat and drought resistant as cactus
How Truffles Took Root Around the World
For centuries, the wild delicacy grew only in Europe. But improved cultivation techniques have enabled the pricey fungus to be farmed in new places.
Is There a Market for Edible Cactus in the United States?
Often treated as a weed, the versatile prickly pear cactus could be the next big specialty crop
Our Ancestors Ate a Paleo Diet, With Carbs
A modern hunter-gatherer group known as the Hadza has taught researchers surprising things about the highly variable menu consumed by humans past
The Science Behind Nonalcoholic Wine
Drinking habits are changing, and vintners are exceeding tasters’ expectations with new options stripped of their alcohol
Are Hybrid Grapes the Future of Wine?
Scientists, growers and winemakers are working with experimental varieties to adapt to the effects of climate change
A Brief History of Ireland’s Carrageen Moss Pudding
The curious dessert—combining a seaweed found on the Emerald Isle’s coast with dairy—lies in the hands of regular folks who enjoy a challenge
Why Do Some Humans Love Chili Peppers?
An anthropologist traces the origins and paths of one of his favorite kinds of plants
Experience Panama’s Coffee Farming Tradition in the Chiriquí Highlands
A coffee circuit connects 15 farms that offer tours and tastings in what’s been called the “Napa Valley of coffee”
The Contentious History of Official State Foods
How a bill about muffins, chili, or plums becomes law—or doesn’t
How Much Meat Should We Eat?
To be sustainable, scientists say we should consume fewer animals products
North Carolina’s Oyster Trail Aims to Give the Farmed Shellfish Industry a Boost
In the tradition of wine and ale trails, the state’s new tourism offering highlights restaurants, farms, festivals and markets
How Puerto Rico Became One of the Caribbean’s Top Agritourism Destinations
Across the island, certified sites invite both travelers and local residents to experience farming practices and traditions firsthand
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