Food | smithsonianmag.comhttps://www.smithsonianmag.com/rss/tag/food/RSS feed for FoodenFri, 22 May 2026 11:00:00 +0000From the Shining Seas to the Sandy Sahara, These 15 Photographs Showcase the Sensational Scenery of Moroccohttps://www.smithsonianmag.com/travel/from-the-shining-seas-to-the-sandy-sahara-these-15-photographs-showcase-the-sensational-scenery-of-morocco-180988770/This selection of Smithsonian Photo Contest submissions amount to a stunning virtual tour of the Mediterranean nation that includes camels and cats, medina markets and mosquesFri, 22 May 2026 11:00:00 +0000https://www.smithsonianmag.com/travel/from-the-shining-seas-to-the-sandy-sahara-these-15-photographs-showcase-the-sensational-scenery-of-morocco-180988770/From Basket Weaving to Oyster Reef Conservation, Gullah Geechee Women Are Preserving a Living Heritagehttps://www.smithsonianmag.com/travel/from-basket-weaving-to-oyster-reef-conservation-gullah-geechee-women-are-preserving-a-living-heritage-180988762/Along America’s southeastern coast, descendants of enslaved Africans pass down traditions and knowledge of crafts, ecology and food through generationsTue, 19 May 2026 17:02:59 +0000https://www.smithsonianmag.com/travel/from-basket-weaving-to-oyster-reef-conservation-gullah-geechee-women-are-preserving-a-living-heritage-180988762/Want to Avoid Having a Picky Eater? Start Exposing Your Kids to Veggies Super Early—in the Wombhttps://www.smithsonianmag.com/smart-news/want-to-avoid-having-a-picky-eater-start-exposing-your-kids-to-veggies-super-early-in-the-womb-180988750/In a new study, 3-year-olds who were repeatedly exposed to the taste of bitter kale as fetuses appeared to be less averse to the leafy greens' scent than they were to a food smell they hadn't experienced in uteroTue, 19 May 2026 14:00:00 +0000https://www.smithsonianmag.com/smart-news/want-to-avoid-having-a-picky-eater-start-exposing-your-kids-to-veggies-super-early-in-the-womb-180988750/Can Insects Feel Pain? New Research Suggests That Crickets Dohttps://www.smithsonianmag.com/smart-news/can-insects-feel-pain-new-research-suggests-that-crickets-do-180988752/Used for food, feed and research, the critters are among the most widely farmed bugs. The study authors say humans should work to reduce harm in insect farming, handling and experimentationMon, 18 May 2026 16:00:00 +0000https://www.smithsonianmag.com/smart-news/can-insects-feel-pain-new-research-suggests-that-crickets-do-180988752/Potatoes Didn't Just Feed Ancient Indigenous Communities in the Andes—the Tasty Tubers Also Reshaped People's DNAhttps://www.smithsonianmag.com/smart-news/potatoes-didnt-just-feed-ancient-indigenous-communities-in-the-andes-the-tasty-tubers-also-reshaped-peoples-dna-180988732/A new study finds that Indigenous Andeans living in what is now Peru have extra copies of a gene called AMY1, which helps the body digest starchTue, 12 May 2026 21:13:28 +0000https://www.smithsonianmag.com/smart-news/potatoes-didnt-just-feed-ancient-indigenous-communities-in-the-andes-the-tasty-tubers-also-reshaped-peoples-dna-180988732/You've Been Told to 'Feed a Cold.' Turns Out, Eating May Truly Boost Your Immune System Cells, According to a New Studyhttps://www.smithsonianmag.com/smart-news/youve-been-told-to-feed-a-cold-turns-out-eating-may-truly-boost-your-immune-system-cells-according-to-a-new-study-180988673/T cells, which target infection and disease, can become more effective after a meal. The finding might help improve cancer-fighting therapies and optimize our response to vaccinesTue, 05 May 2026 15:56:39 +0000https://www.smithsonianmag.com/smart-news/youve-been-told-to-feed-a-cold-turns-out-eating-may-truly-boost-your-immune-system-cells-according-to-a-new-study-180988673/Hummus Made From Moon-Grown Chickpeas Might Be on the Menu for Future Lunar Residentshttps://www.smithsonianmag.com/smart-news/hummus-made-from-moon-grown-chickpeas-might-be-on-the-menu-for-future-lunar-residents-180988320/Researchers successfully grew and harvested chickpeas in simulated moon dirt—with a little help from worm poop and a beneficial fungus. However, they're still testing whether the legumes are safe to eatFri, 01 May 2026 17:23:35 +0000https://www.smithsonianmag.com/smart-news/hummus-made-from-moon-grown-chickpeas-might-be-on-the-menu-for-future-lunar-residents-180988320/A Couple From Mexico Became Soft Taco Pioneers in Los Angeles 50 Years Ago. Now, Their Restaurant Is a Landmarkhttps://www.smithsonianmag.com/smart-news/a-couple-from-mexico-became-soft-taco-pioneers-in-los-angeles-50-years-ago-now-their-restaurant-is-a-landmark-180988602/Raúl and Lupe Martinez opened King Taco and served up soft corn tortillas like they remembered from home. The rest is—now officially—history, thanks to a vote from the Los Angeles City CouncilThu, 23 Apr 2026 13:26:28 +0000https://www.smithsonianmag.com/smart-news/a-couple-from-mexico-became-soft-taco-pioneers-in-los-angeles-50-years-ago-now-their-restaurant-is-a-landmark-180988602/Does Your Cat Always Leave Behind a Half-Full Bowl of Food? New Research Points to Why Our Furry Friends Can Be Such Picky Eatershttps://www.smithsonianmag.com/smart-news/does-your-cat-always-leave-behind-a-half-full-bowl-of-food-new-research-points-to-why-our-furry-friends-can-be-such-picky-eaters-180988540/A new study suggests that domestic cats get bored of monotonous meals. Switching up their food—or even just nearby scents—could help them join the clean plate clubWed, 15 Apr 2026 16:00:00 +0000https://www.smithsonianmag.com/smart-news/does-your-cat-always-leave-behind-a-half-full-bowl-of-food-new-research-points-to-why-our-furry-friends-can-be-such-picky-eaters-180988540/Chiringuitos Offer the Quintessential Beach Bar Experience on Spain's Costa del Solhttps://www.smithsonianmag.com/travel/chiringuitos-offer-the-quintessential-beach-bar-experience-on-spains-costa-del-sol-180988499/Steeped in history, the seafood joints are evolving to keep up with a global clientele and tightening environmental regulationsThu, 09 Apr 2026 16:49:45 +0000https://www.smithsonianmag.com/travel/chiringuitos-offer-the-quintessential-beach-bar-experience-on-spains-costa-del-sol-180988499/Follow in the Footsteps of the Founders and Have a Drink Where They Planned the Revolution Over a Few Beershttps://www.smithsonianmag.com/travel/follow-footsteps-founders-have-drink-where-they-planned-revolution-over-small-beers-180988424/Taverns, public houses and inns served as meeting places before the war and unofficial headquarters during it. Some still stand—including these nine, where you can raise a glass in memory of the foundersThu, 09 Apr 2026 10:00:00 +0000https://www.smithsonianmag.com/travel/follow-footsteps-founders-have-drink-where-they-planned-revolution-over-small-beers-180988424/How Australian Chefs and Farmers Are Rediscovering the Ingredients That Have Been There All Alonghttps://www.smithsonianmag.com/arts-culture/australian-cherfs-farmers-rediscovering-new-restaurants-australia-incorporate-ingredients-been-there-all-along-180988427/From kangaroo grass to Kakadu plums, native foods are redefining diners' taste buds and deepening their connection to the landWed, 08 Apr 2026 10:00:00 +0000https://www.smithsonianmag.com/arts-culture/australian-cherfs-farmers-rediscovering-new-restaurants-australia-incorporate-ingredients-been-there-all-along-180988427/How the Chocolate Bunny Became the Mouthwatering Mascot of Easter Sweetshttps://www.smithsonianmag.com/smithsonian-institution/how-the-chocolate-bunny-became-the-mouthwatering-mascot-of-easter-sweets-180988480/In the 19th century, chocolatiers crafted these tasty treats with “complexity and artistry,” says a food curator at the Smithsonian’s National Museum of American HistoryFri, 03 Apr 2026 16:00:22 +0000https://www.smithsonianmag.com/smithsonian-institution/how-the-chocolate-bunny-became-the-mouthwatering-mascot-of-easter-sweets-180988480/