Cooking | smithsonianmag.comhttps://www.smithsonianmag.com/rss/tag/cooking/RSS feed for CookingenMon, 15 Jun 2026 13:00:00 +0000When Clarence Birdseye Tasted the Trout That Had Been Frozen by Inuit Fishermen, It Changed the Way We Buy Foodhttps://www.smithsonianmag.com/innovation/when-clarence-birdseye-tasted-trout-had-been-frozen-inuit-fisherman-changed-way-buy-food-180988815/The inventive entrepreneur concluded that the faster things were frozen, the less damage was done to the structure of the food. Once thawed, they were “exactly like fresh”Mon, 15 Jun 2026 13:00:00 +0000https://www.smithsonianmag.com/innovation/when-clarence-birdseye-tasted-trout-had-been-frozen-inuit-fisherman-changed-way-buy-food-180988815/There Was No American Regional Cuisine Until One 'Virginia Housewife' Thought to Compile a Diverse Collection of Recipeshttps://www.smithsonianmag.com/arts-culture/no-american-regional-cuisine-until-one-virginia-housewife-thought-compile-diverse-collection-recipes-180988811/Mary Randolph, an in-law of the Jefferson family who was influenced by enslaved cooks and traditions of European immigrants, didn’t change Southern cooking with her 1824 cookbook … she originated itFri, 12 Jun 2026 12:00:00 +0000https://www.smithsonianmag.com/arts-culture/no-american-regional-cuisine-until-one-virginia-housewife-thought-compile-diverse-collection-recipes-180988811/How Tanjia, a Meat Stew Slow-Cooked in Bathhouses, Shaped Marrakesh's Social Lifehttps://www.smithsonianmag.com/travel/how-tanjia-a-meat-stew-slow-cooked-in-bathhouses-shaped-marrekeshs-social-life-180988921/In the Moroccan city, shared infrastructure, labor and ritual gave rise to a savory dish prepared in hammams and neighborhood ovensWed, 10 Jun 2026 12:00:00 +0000https://www.smithsonianmag.com/travel/how-tanjia-a-meat-stew-slow-cooked-in-bathhouses-shaped-marrekeshs-social-life-180988921/