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Arts & Culture / Food

Chocolate fondue

New Inviting Writing Theme: Waiters and Waitresses

Let’s hear your best, worst or funniest dining-out experience, from the perspective of the server or the served

In the midst of Broadway's musicals, there's a little food to be found. Times Square Fisheye.

Seven Snarfable Showtunes

In anticipation of Sunday’s Tony Awards ceremony, here are some of Broadway’s tastiest food-related songs

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The Joys of Jell-O

If you’re feeling creative and adventurous and want to mount a Jell-O-based art project, you need to know a few things about how the stuff works

Delicious looking watermelons

Five Ways to Eat Watermelon

The best way to eat watermelon? By the wedge, bare feet dangling into a pool or lake. But here are five other pretty good ideas

Most of your neighborhood ice cream vendors peaceably sell frozen treats. Good Humor Man.

Law and Order: Ice Cream Truck Unit

Here’s the scoop on four cases of criminal behavior involving the local ice cream man

Bangkok’s floating market

Inviting Writing: Thai Spaghetti

A visit to Thailand unfortunately led to a meal of Italian food

A photographic update on Lisa's fledgling garden

Life, Death and Unnatural Acts in the Vegetable Garden

My first epiphany was that gardening has a lot more to do with encouraging death than life

A Daily Food Guide. This graphic illustrates the four food group system that preceded the food pyramid model.

USDA Demolishing the Food Pyramid

USDA began offering nutritional advice in 1894. We had 12 food groups in the 1930s, seven in the 1940s, four in the 1950s, then a pyramid and now a plate

"Drippings are the real secret to the unique flavor of grilled food," Nathan Myhrvold insists. His passion for cross-section photographs led to many a flameout.

Food Like You’ve Never Seen Before

Molecular gastronomist Nathan Myhrvold creates culinary oddities and explores food science in his groundbreaking new anthology

Mint chocolate chip ice cream

Inviting Writing: Food and Sickness

The one food I had thought to stock was a half-gallon of ice cream—mint chocolate chip—and once the nausea passed it became my sustenance for the next week

Putting beer koozies to the test.

Science in the Public Interest: The Beer Koozie Test

How well do beer koozies actually work at keeping your beverage cold?

Bee bim bap

What to Eat When You’re Adopting

Eating bulgogi for three: If we knew little about Korean cuisine, boy, we knew even less about parenting

Vintage radio

Music to Eat By

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The Hamburger: A Quintessential American Meal

The hamburger is a part of our national identity. But how did the U.S. come to “own” the little beef cake sandwiches?

Quisp cereal boxes -- have they returned?

Inviting Writing: Lost Cereal, Kool-Aid and Astronaut Food

Some of our readers long lost foods include Quisp, freeze-dried space food, fond memories of supper and more

7-Up cake

7-Up Cake and Other Bubbly Baking

Idaho Potato Museum

Five Funky Food Museums

Here’s a quick look at five funky food museums worth visiting, including ones devoted to SPAM, mustard and Pez

Apple, pumpkin and elderberry wine from Will o' Wisp Wines

Beyond Grapes: It’s Wine, But Not From the Vine

Pulp wood (but not the kind that may appear in your cheese or bread).

The Wood in Your Food

Baked cardoons

Inviting Writing: Aunt Molly’s Mysterious Greens

Today’s memory about cardoons comes from Susie Petitti Tilton, who works at Williams-Sonoma and has a small business baking decorated sugar cookies

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