Waiters walked quickly through the streets of central Paris on Sunday while carefully balancing a tray on one hand.

Waiters Race Through the Streets of Paris While Balancing Trays of Coffee and Croissants

About 200 servers competed in the 1.2-mile race—a tradition that goes back to 1914

Not many home cooks are aware that pasta’s nutritional value is affected by its preparation.

Your Ten-Step Guide to Cooking the Perfect Pasta, Including How to Salt the Water

Following these pieces of advice from chefs will ensure tastier, more nutritional noodles for all

Camembert and other French cheeses may eventually disappear.

These French Cheeses Are at Risk of Extinction

A lack of microbial diversity could eventually spell the end of cheeses like Camembert

Partially buried dolia at a wine cellar in the town of Boscoreale, Italy

This Is What Ancient Roman Wine Tasted Like

New research shows that clay vessels known as dolia were essential to the drink’s distinctive taste, flavor and texture

This 5,000-year-old ceramic vessel contains burnt food remnants that are helping scientists develop a more comprehensive understanding of food preparation in the region.

New Research

Archaeologists Discover Burnt Porridge Inside a 5,000-Year-Old Clay Pot

The leftovers shed new light on the dietary habits of residents of a village in Germany

Researchers discovered labels for Clemente Guardia chocolate at the site.

Cool Finds

Archaeologists Discover 19th-Century Chocolate Factory in Barcelona

Housed in a medieval mansion, the workshop once produced sweets for Clemente Guardia, a thriving Catalonian chocolatier

The “Studentenkuss,” or Student Kiss, is a praline nougat on a waffle wafer covered in dark chocolate, about the size of a Reese’s Peanut Butter Cup.

How This German Chocolate Shop Created a Sweet Way for Young Admirers to Pass Love Notes

For more than 150 years, Heidelberg locals and tourists have enjoyed the “Studentenkuss,” or Student Kiss—a praline nougat on a waffle wafer covered in dark chocolate

Tang yuan fill the bowls of Asian households worldwide during Lunar New Year celebrations, the white, spherical desserts serving as edible representations of the moon shining overhead.
 

A Lunar New Year Staple, Tang Yuan Are a ‘Dose of Luck and Sweetness’

The chewy rice balls ooze with indulgent filling and layers of symbolism

Remnants of the ancient wine shop discovered in Greece

Cool Finds

Archaeologists Uncover Abandoned Ancient Wine Shop in Greece

The Roman-era structure, filled with pottery shards and coins, was destroyed by a sudden and mysterious disaster

Casts of the ancient chewing gum pieces, which were found in Sweden and date to between 9,540 and 9,890 years ago.

Prehistoric Chewing Gum Reveals Diet, Oral Health of Stone Age Teenagers

From preserved DNA, researchers identified which plants and animals the young people would have eaten or used for making clothing—and they found one case of a severe gum infection

This plate, depicting a banquet being prepared for Babur and his relatives, is one of 143 miniatures in a 1590 illustrated version of The Babur-nama.

Feast Your Eyes on the Stunning Islamic Art in This New Exhibition

A sumptuous new show in Los Angeles aims to leave museumgoers hungry for more

These fossilized teeth belonged to a Propliopithecus chirobates, a type of early primate that lived between 29 million and 35 million years ago.

Early Primates May Have Feasted on Soft, Sweet Fruits

An analysis of more than 400 fossilized teeth suggests the creatures weren’t eating many seeds, nuts or other hard foods

Malus sieversii is a wild apple native to the mountains of southern Kazakhstan.

Saving the Apple’s Ancient Ancestor in the Forests of Kazakhstan

Found in the Tian Shan mountains, Malus sieversii could hold the secret to making other species of the fruit more stress-resistant

Plov is a dish made of rice, beef or lamb, oil or animal fat, carrots (usually cut into matchsticks), and onions, cooked with cumin and salt in a large pot.

Rich or Poor, Uzbeks Eat Plov

The beloved medley of rice and meat is the national dish of Uzbekistan

Between Christmas Day in 1941 and April 1, 1946, North Platte Canteen volunteers met as many as 24 trains carrying 3,000 to 5,000 military personnel every day.

Untold Stories of American History

How the Women of the North Platte Canteen Fed Six Million Soldiers During World War II

Volunteers based out of a Nebraska train station offered American troops encouragement and free food, including birthday cakes and popcorn balls

A glass of homemade eggnog dusted with cinnamon is a mouthwatering prospect to some—and an abomination to others.

The Uniquely American History of Eggnog, Everyone’s Favorite—or Least Favorite—Holiday Quaff

This Yuletide mainstay continues to warm cockles and ventricles everywhere

Jonny Fowle, global head of whisky at Sotheby's, tasted a tiny drop of the rare Scotch whisky and described it as "very rich."

Rare Bottle of Scotch Whisky Sells for Record-Breaking $2.7 Million

Made in 1926, the whisky aged in sherry casks for 60 years before being bottled in 1986

Smithsonian's picks for the best books about food of 2023 include Invitation to a Banquet, For the Culture: Black Women and Femmes in Food and More Than Cake.

The Best Books of 2023

The Ten Best Books About Food of 2023

Travel to Rome, Alaska, West Africa and beyond with this year’s best cookbooks, memoirs and historic deep dives

Castoreum, an edible, sweet-smelling substance, is found in the castor sacs of beavers.

Does Vanilla Flavoring Actually Come From Beaver Butts?

Despite internet claims, castoreum—a substance found in beaver glands—is rarely used today as a food flavoring

This is the only known first-class Titanic dinner menu of its kind from April 11, 1912.

Titanic Passengers Dined in Style Before Disaster Struck

A water-stained first-class dinner menu dated April 11, 1912 just sold for more than $100,000

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