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Arts & Culture / Food

SpongeBob on a stick is the closest we come today to the forgotten fad of molded ice cream.

The Lost Art of Molding Ice Cream Into Eagles, Tugboats and Pineapples

In the late 19th and early 20th centuries, ice cream makers used metal casts to create fanciful desserts

Preparing klulik from Sasoun at Noosh.

Smithsonian Voices

Eat Like an Armenian With These Tips From a Local Guide

Did you know that Armenian culture is heavily gastro-centric? Any occasion, be it happy or sad, has associations with food

The entrance to Chez Panisse in Berkeley, California.

Fifty Years Ago, Berkeley Restaurant Chez Panisse Launched the Farm-to-Table Movement

‘Local, organic, sustainable’ are common buzzwords on American menus now, but it wasn’t always that way

Whether your steaks are thick or thin, research can help you grill for optimum flavor.

The Science Behind Grilling the Perfect Steak

Want to learn how cooking transforms beef’s flavor? Meat scientists have the answers.

Candy-size molecular models, about the diameter of Nerds candy, can help students with blindness to learn chemistry.

Innovation for Good

Gummy Candy-Like Models Can Help Students With Blindness Study Chemistry

Tiny shapes made from gelatin and resin may empower children to learn science

This mosaic featuring fish was likely laid down in A.D. 300 in what is now the Israeli town of Lod.

What Archaeology Tells Us About the Ancient History of Eating Kosher

A new study of fish remains deepens scholars’ understanding of how the dietary laws came to be

Cheez-It’s 11-month shelf life is impressive, but so is the company’s history.

A Brief History of the Cheez-It

America’s iconic orange cracker turns 100 this year

Freshly gathered truffles at Burwell Farms are the fruit of a bold collaboration—and a proprietary cultivation technique.

Has the American-Grown Truffle Finally Broken Through?

These delicacies, harvested in an experiment in North Carolina, have food-lovers and farmers ravenous for more

Sea beans, otherwise known as sea asparagus and pickleweed, belong to the genus Salicornia, marsh plants that thrive in salty soils.

How One Farmer Is Introducing Americans to Sea Beans

In Charleston, South Carolina, Heron Farms is attempting to grow a gangly, salt-tolerant plant in the face of sea level rise

Three women dressed in period garb as alewives. The tall hats became a part of witch iconography.

Why Did Women Stop Dominating the Beer Industry?

Strict gender norms pushed them out of a centuries-long tradition

The main oven at Pizzeria Da Michele is near customers’ tables. The waiter in the background holds marinaras.

Coastal Cities of Europe

Inside Naples’ World-Famous Pizza Culture

For hundreds of years, artisans in the southern Italian city have been cooking up the ultimate fast food

The Chicago Children’s Choir is also celebrating Black History Month through song with its annual concert, but this time on a digital stage: Facebook Live.

Virtual Travel

Celebrate Black History Month With These Free Virtual Events

From online exhibitions to panel discussions, here are more than a dozen events hosted by museums and other cultural institutions

In Singapore, a city-state notoriously tight on space, Apollo Aquaculture Group is building an eight-story indoor aquaculture facility.

An Eight-Story Fish Farm Will Bring Locally Produced Food to Singapore

The massive indoor aquaculture facility is an effort to boost food security for the small island city-state

Shef, which currently operates in the Bay Area and New York City, features meals made by chefs specializing in dozens of cuisines and hundreds of dishes.

Sick of Quarantine Cooking? New Companies Let Chefs Prepare Homemade Meals for You

Startups like Shef and WoodSpoon give Covid-impacted professional chefs and excellent home cooks a platform for sharing their food

Veteran food critic Florence Fabricant has called peanut butter “the pâté of childhood.”

A Brief History of Peanut Butter

The bizarre sanitarium staple that became a spreadable obsession

Christmas tree cured fish was one well-received recipe Julia Georgallis included in her new cookbook.

You Can Eat Your Christmas Tree. Here’s How to Do It

Turn your once-ornamented tree into something scrumptious

Steam hides a vendor stirring mulled wine with sea buckthorns at a Christmas market in Svobody Square, Kharkiv, northeastern Ukraine.

Virtual Travel

This Holiday Season, Travel With Your Nose

The scents that you find most comforting can help you feel like you’re on the road, even when you’re not

Many U.S. grocery stores carry marinades and seasonings from Jamaican companies.

A Brief History of Jamaican Jerk

It’s more than just a seasoning or a flavor. Jerk is a whole culture worthy of celebrating, especially at Christmastime

The Inn at Little Washington in Washington, Virginia, is regularly rated as one of the best restaurants in the world.

Satisfy Your Travel Cravings With These Seven Cookbooks From Famous Hotels

Conjure up the experience of staying at some of the best inns, lodges and resorts in the U.S. by cooking their signature dishes

PEZ has designed about 1,400 different character heads and innumerable variations.

How PEZ Evolved From an Anti-Smoking Tool to a Beloved Collector’s Item

Early in its history, the candy company made a strategic move to find its most successful market

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