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Cooking

Puerto Rico's unofficial national dish usually consists of fried green plantains mashed with garlic, chicharrón (deep-fried pork skin) and cilantro.

Puerto Rico

A Brief History of Puerto Rico’s Beloved Mofongo

And how you can make the hearty, ‘crunchy-soft’ meal

The food library and museum is slated to reopen later this spring.

A Museum in Rome Narrates Italian History Through Cookbooks and Kitchenware

Reopening this spring, Garum explores more than 500 years of local culinary traditions

Italian truffles, known for a robust earthy and slightly garlicky taste, are a delicacy, and guests at the Casa di Langa in Piedmont, Italy, can hunt for their own.

Want to Forage for Your Own Food? Join the Pros at These Five Spots

The pandemic has caused a surge in interest in wild foods, and resorts worldwide have taken notice, creating tasty excursions for guests to indulge in

The origins of the crunchy snack date back to at least the 1800s.

How the Potato Chip Took Over America

A fussy magnate, a miffed chef and the curious roots of the comfort food we hate to love

A woman smiles as she reaches for a container of Betty Crocker pizza dough mix, in the dairy section of a grocery store.

The Real Betty Crocker May Never Have Existed, but She Still Became a Symbol for American Women

Created as a customer service tool 100 years ago, the fictional character marks the evolution of domesticity in the United States

Top Spanish chefs have endorsed garum as a fishy sauce with deep roots in Spanish and Roman history.

Culinary Detectives Try to Recover the Formula for a Deliciously Fishy Roman Condiment

From Pompeii to modern laboratories, scholars are working to recreate garum, a sauce made from decaying fish that delighted ancient Rome

Plath's recipe cards and rolling pin reflect her love of cooking—and her conflicted relationship with domestic life.

Explore Sylvia Plath’s Love Letters, Recipe Cards and Tarot Deck

A trove of the American poet’s personal possessions recently sold at auction for more than $1 million

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

Cooking Up History, presented by the Smithsonian's National Museum of American History and Smithsonian Associates, shares fresh insights into American culture past and present through the lens of food.

Smithsonian Voices

Cook Up Delicious Feasts With These Culinary Legends

Cooking Up History programs share fresh insights into American culture past and present through the lens of food

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.

A close-up of fossilized plaque on an ancient human tooth.

New Research

Neanderthals Ate Carb-Heavy Diets, Potentially Fueling Brain Growth

Study finds evidence that ancient humans and their Neanderthal cousins ate lots of starchy, carbohydrate-rich foods

Paper packets are filled with pea seeds.

How to Germinate Seeds for Your Garden Using an Instant Pot

Hack your way to planting success with the popular kitchen appliance

The Royalists used the cookbook to paint Oliver and Elizabeth Cromwell as commoners unfit to rule the kingdom.

This 17th-Century Cookbook Contained a Vicious Attack on Oliver Cromwell’s Wife

The Cromwell Museum has republished a text first issued by the English Lord Protector’s enemies as propaganda

West African culinary traditions

Education During Coronavirus

New Online Portal Chronicles the Culinary Legacy of the African Diaspora

“Feast Afrique,” a digital tool created by food historian Ozoz Sokoh, features nearly 200 texts spanning 1828 to the present

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

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

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

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

The Chicken Soup Manifesto features delightful dishes from Ethiopia, Vietnam, Greece and other countries across the globe.

A Journey Around the World, as Told Through Chicken Soup

In her latest book, Portland-based chef Jenn Louis catalogs more than 100 recipes from 64 countries

Learn about the underbelly of your neighborhood supermarket, 100-plus uses for beans and more in this year's top food books.

Holiday Gift Guide

The Ten Best Books About Food of 2020

From cookbooks to grocery-store exposés, these new books will tempt palates and fuel curiosity

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