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Food Science

Veteran food critic Florence Fabricant has called peanut butter “the pâté of childhood.”

A Brief History of Peanut Butter

The bizarre sanitarium staple that became a spreadable obsession

The snack bars depicts a Nereid riding a sea-horse.

Ancient Pompeiians Stopped at This ‘Snack Bar’ to Feast on Snails, Fish and Wine

Archaeologists have uncovered food remnants at one of the city’s fast food joint, called thermopolia, where hungry ancients grabbed quick meals

Nearly 80 percent of the world's vanilla beans are produced by small farmers in Madagascar. The global supply is tiny compared with demand and is often threatened by extreme weather and disease.

New Research

Newly Sequenced Vanilla Genome Could Boost Tiny Global Supply

Tweaking the crop’s genes could help increase its yields and make it more resistant to disease and natural disasters

At the moment, more than two dozen companies across the world are working to grow beef, chicken and fish in labs.

In a Global First, Lab-Grown Chicken Nuggets Will Soon Be on the Menu in Singapore

By culturing cells, food scientists have learned to grow meat in a lab without killing any animals or relying on deforestation

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

Pets consume an estimated 26.6 million metric tons of pet food each year, contributing 64 million tons of carbon dioxide to the atmosphere annually.

Kibbles and Bugs? Purina Just Launched Pet Food Made of Fly Larvae

The move is meant to diversify how the company obtains protein for its products

A new chili pepper-shaped device that connect with a smartphone to reveal how much capsaicin is in a hot pepper.

New Research

This Chili-Shaped Smartphone Accessory Can Measure a Pepper’s Spiciness

New device can measure concentrations of capsaicin, the compound that gives peppers their burning heat

Farms have been processing their heritage turkeys earlier to keep them small.

Turkey Farmers Scramble to Meet Need for Smaller Thanksgiving Birds

They’ll just be thankful when the year is over

Halloween can be a particularly challenging time for families navigating life-threatening food allergies.

Allergic Reactions to Peanuts and Tree Nuts Spike 85 Percent on Halloween

Parents and children can avoid the dangers by taking key precautions and embracing alternative activities

Two eight-year-old Twinkies that Pennsylvania man Colin Purrington found in his basement.

Scientists Study Twinkie Mummified by Mold

Tests on the eight-year-old snack food put the myth of the immortal Twinkie to rest

Beets can be used to dye fabric red or pink.

How to Make Clothing Dye With Excess Fruits and Vegetables From Your Garden

Here are step-by-step instructions for giving your clothes and food scraps a second life

The chocolate factory in Olten, Switzerland, quickly fixed its ventilation problem and resumed production.

Last Week, This Swiss Town Was Briefly Showered in Cocoa Powder

A broken ventilation system at a Lindt factory spewed crushed cocoa nibs into the air

Everyone, it seems, has tried sourdough during the lockdown. But that ubiquitous jar of starter contains a dynamic microbial ecosystem that scientists are only beginning to understand.

The Scientific Secrets Behind Making Great Sourdough Bread

Scientists explain how simple steps can change a starter’s microbial community and allow bakers to up their game

Hopefully the new repellents will smell better too!

The Secret Behind New Insect Repellent’s Potent Punch Is Found in Grapefruit

The EPA just approved nootkatone, a chemical found in grapefruit and cedars that kills and repels ticks, mosquitoes and other insects

Scientists have isolated the gene the makes the Australian fruit immune to a devastating disease plaguing American citrus.

New Research

How the Australian Finger Lime Could Save American Citrus

Scientists found the gene that makes finger limes impervious to a disease turning oranges green and bitter

That's a lot of hot dogs!

How Many Hot Dogs Can a Person Eat in Ten Minutes?

83 hot dogs might be the human limit—but only after specific training to stretch the stomach

Swiss researchers have developed a prototype of iridescent chocolate

Thanks to Physics, This Chocolate Is Iridescent—and Safe to Eat

One Twitter user and Swiss researchers have created chocolate that diffracts light like a prism

Rutabagas are a cross between turnips and cabbages first described in 1620

France Is Slowly Bringing Back Its ‘Forgotten Vegetables’

Root vegetables like rutabagas and Jerusalem artichokes were ration staples during the Nazi occupation of Paris

As many home bakers who have only recently taken up sourdough making have found out, some starters are, well, non-starters.

What Does Your Sourdough Starter Smell Like? Science Wants to Know

A citizen science project aims to chart the microbial diversity present in starters all over the world

Fragments of a large early Neolithic vessel that was likely used to process meat stew

Cool Finds

Traces of Millennia-Old Milk Help Date Pottery Fragments to Neolithic London

These dairy products are no longer edible, but they’re still valuable to researchers

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