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Pfizer’s Recipe for Pig Testicle Tacos
Corporate cookbooks occupy a unique place in the kitchen, and they exhibit corporate America’s attempt to establish societal norms
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What Shredded Wheat Did for the Navy
The inventor of one of the first ready-to-eat breakfast cereals was also an accidental historian
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And for Dessert: An Object Lesson on Simple Pleasure
How a disappointing dessert becomes an object lesson on simplicity and pleasure
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Video games may be the art medium of the 21st century, but they’re also an advertising medium. Here are five notable games that promoted foods
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Was Chop Suey the Greatest Culinary Joke Ever Played?
Have you heard the one about the crowd of hungry miners looking for a meal in Chinatown?
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Drones: The Citrus Industry’s New Beauty Secret
In the future, farmers will use unmanned drones to improve the appearance of their crops
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Underwood’s Deviled Ham: The Oldest Trademark Still in Use
The 1870 trademark was for “Deviled Entremets”—”Intended for Sandwiches, Luncheons, and Traveler’s Repasts”
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Black Lobster and the Birth of Canning
The canning innovation left another lasting impression: Foods are safe only when sterilized
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“Here is a refinement that will receive a hearty and permanent welcome,” a reporter wrote of the best thing to hit grocery store shelves
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If flashy package design lure people into eating factory-extruded chemical slurries, why shouldn’t it work to trick food addicts into eating vegetables?
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While disgust originally protected us from potential poisons, it eventually gave rise to culturally defining flavors and odors, all tied to local microbes
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Airships and Oranges: The Commercial Art of the Second Gold Rush
How citrus crate label design fueled a boom that caused the art form’s own demise
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How a Ship Full of Fish Helped Recreate an Ancient Fish Sauce
A 2,000-year-old shipwreck held ceramic vessels full of fish sauce, as well as a giant tank for transporting live fish
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Martin Scorsese’s Film School vs. Roger Ebert’s Parakeets
Compiling and comparing movie lists
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Tired of soup? Use them in cookies, pies or puddings—no, really
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Fish Sauce, Ketchup and the Rewilding of Our Food
Fermented fish sauce has been a culinary staple since at least the 7th century B.C. What makes this seemingly disgusting condiment so popular?
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Design Specs for a Genetically Ideal Snack
How plant geneticists are growing convenience food on trees
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Peeling Open the 1947 Chiquita Banana Cookbook
What do ham banana rolls with cheese sauce and salmon salad tropical have to say about politics?
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How a tiny, seedless fruit becomes the iPhone of the produce aisle
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The 20 Best Food Trucks in the United States
The food truck revolution is in full force as mobile restaurants around the country dish out tacos, BBQ and other great eats
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