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Cooking

Roo Satay, a dish at Attica, in Melbourne, featuring a skewer of grilled red kangaroo and rice studded with native fruits and wattleseeds, which were traditionally ground into flour for bread.

How Australian Chefs and Farmers Are Rediscovering the Ingredients That Have Been There All Along

From kangaroo grass to Kakadu plums, native foods are redefining diners’ taste buds and deepening their connection to the land

A Nepali woman prepares momo.

A History of Momo, the Dumpling That Defines Nepali Cuisine

Though its exact origins are unknown, the staple is widely traced back to trade with Tibet

A pottery vessel analyzed for the study

New Research

Scientists Discover Microscopic Traces of Leaves, Seeds and Toxic Berries on Pots Used by Stone Age Cooks Thousands of Years Ago

Hunter-gatherers in Europe carefully selected ingredients and cooked complex foods, often pairing fish with specific plants, according to a new study

An Egyptian chef prepares koshary at Abou Tarek in downtown Cairo.

The Layered History of Koshary, Egypt’s Most Beloved Street Food

Now popping up in upscale restaurants, the carb-loaded national dish recently earned a spot on UNESCO’s list of intangible cultural heritage

Spices helps flavor evolve.

When Did Cooks Start Using Spices? And More Questions From Our Readers

You’ve got questions, we’ve got experts

Easy-Bake Oven, 1977

How the Easy-Bake Oven, an Appliance That Allowed Kids to Heat Treats With a Light Bulb, Revolutionized the Toy Industry

The product, launched in 1963, became a staple in American households

The Strutt EV1 electric motorized chair is marketed to everyone, whether they have mobility challenges or simply want a cool, voice-controlled ride.

Seven Fascinating Inventions Unveiled at the 2026 Consumer Electronics Show

A smart wheelchair, an A.I.-powered tennis ball launcher, a mirror that reports on your health and more were on display at the annual Las Vegas trade show

Gas stoves are responsible for more than half of some Americans’ total exposure to toxic nitrogen dioxide, a new study suggests.

Gas Stoves Are Poisoning Americans by Releasing Toxic Fumes Associated With Asthma and Lung Cancer

In the United States, gas stoves are the main source of indoor nitrogen dioxide—a toxic gas tied to many health problems—according to a new study

Smithsonian magazine's picks for the best books about food of 2025 include Good Things, Cellar Rat and We Are Eating the Earth.

The Best Books of 2025

The Ten Best Books About Food of 2025

From cookbooks to memoirs, these new titles will feed your hunger and leave you satisfied

Naomi Odessa Miller-Dawson's spritz cookie recipe is etched on her headstone in Green-Wood Cemetery in Brooklyn, New York.

A Recipe Engraved on a Gravestone Helps to Remember the Dearly Departed and Keep Part of Them Alive

Culinary epitaphs offer a point of connection to the deceased’s descendants and anyone else who comes across them

“The base of Ethiopian cuisine as a whole is very much Jewish, more than anything else,” says Beejhy Barhany.

At This Harlem Chef’s Table, the Rosh Hashana Menu Is Full of Ethiopian Spices

With a café in New York City and a new cookbook, Beejhy Barhany is bringing the stories and flavors of Ethiopian Jews to the States

Nigerian chef Hilda Baci stirs rice in a giant pot in an attempt to set a world record.

This Nigerian Chef Just Set the World Record for the Largest Pot of Jollof Rice

Hilda Baci, whose winning dish weighed more than 19,000 pounds, had previously been awarded a Guinness World Record for the longest cooking marathon

Valborg “Mama” Gravander baking her signature cookies with neighbor children

For This Prize-Winning Swedish Weaver in California, Craft Was Intertwined With Culture—and Cookies

Valborg “Mama” Gravander helped build a community based on her heritage and skill. A piece of her legacy is now on display at the Smithsonian’s Renwick Gallery

Entrepreneurs are remaking these 16th to 18th century farmhouses into intimate retreats and luxury hotels.

The Centuries-Old Abandoned Farmhouses of Puglia Are Having a Renaissance Moment

Supporting sustainability and local economies, these out-of-the-way structures known as masserie are offering a new type of rustic luxury

The population of golden oyster mushrooms has particularly exploded in the Midwest and Great Lakes region.

Invasive Golden Oyster Mushrooms Are Crowding Out Native Fungi and Could Slash Biodiversity in Forests, Study Suggests

Researchers found that trees in Wisconsin that had become hosts to the eye-catching species hosted only half the fungal biodiversity of trees that had not been invaded

The bones were discovered at two caves in the 1990s, but scientists recently revisited them to take a closer look at the cut marks.

Cut Marks on Animal Bones Suggest Neanderthal Groups Had Their Own Unique Culinary Traditions

Neanderthals in two nearby caves used different techniques when butchering animal carcasses in what is now Israel, according to a new paper

Fishing guide Tori Arnona, 23, holds a redfish caught near Buras in Plaquemines Parish, Louisiana.

Can the Redfish, That Gulf Coast Culinary Icon, Be Brought Back From the Brink?

The Cajun cooking craze nearly wiped out the species native to Louisiana, but conservation stemmed the tide. Now the fish faces new threats

Wildtype's lab-grown salmon is now being sold at Kann, a Haitian restaurant in Portland, Oregon.

Lab-Grown Salmon Hits the Menu at an Oregon Restaurant as the FDA Greenlights the Cell-Cultured Product

The decision clears the way for the first cultured fish to join the small but growing alternative protein market

Italian researchers have devised a scientific recipe to get cacio e pepe right every time.

Researchers Have the Perfect Cacio e Pepe Recipe Down to a Science—Literally

Cooking the famous, creamy pasta sauce is as delicious as it is frustrating, because the cheese tends to clump when exposed to heat. That’s why Italian scientists created a new technique that’s “simple yet precise”

A batteau is a flat-bottomed vessel, a wooden relic of the 18th century that once carried tobacco, iron and flour through Virginia.

Two Centuries Ago, Batteaumen on Virginia’s James River Ended Long Work Days With a Taste of Freedom

The James River Batteau Company, an outdoor recreation-meets-historical tour business, has designed a dinner cruise that honors the resilience and culinary ingenuity of enslaved boatmen

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