Neanderthals May Have Been Running a Sophisticated ‘Fat Factory’ in Germany 125,000 Years Ago
New research suggests that they smashed animal bones into tiny pieces before boiling them to extract the high-calorie grease inside
Something Strange Is Happening to Tomatoes Growing on the Galápagos Islands
Scientists say wild tomato plants on the archipelago’s western islands are experiencing “reverse evolution” and reverting back to ancestral traits
Jewish Food Is Making a Comeback in Poland
Bagels, knishes, bialys and more are popping up in bakeries as the country reckons with historical trauma
Why You Should Love Durian, the World’s Smelliest Fruit
The southeast Asian crop is a complex and layered one-of-a-kind fruit that consumes the lives of the devoted
A Search for the World’s Best Durian, the Divisive Fruit That’s Prized—and Reviled
Devotees of the crop journey to a Malaysian island to find the most fragrant and tasty specimens
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
The History of Ma’amoul, a Middle Eastern Cookie That Is a ‘Love Letter’ to Our Ancestors
Stuffed with nuts or dates, the shortbread cookie is enjoyed around Muslim, Christian and Jewish holidays
This Ancient Roman Casual Dining Joint Served Fish, Chicken and—Fried Songbird
A new analysis of the bones in the eatery’s garbage pit challenges the elite status of thrush in the Roman diet
The Effervescent History of Seltzer, From the Early Days of Home Delivery to Today’s Trendy Cans
A century before LaCroix or Spindrift were refrigerator staples, factories in New York City were carbonating gallons and gallons of tap water each day
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
Massive Fields Where Native American Farmers Grew Corn, Beans and Squash 1,000 Years Ago Discovered in Michigan
The ancestors of the Menominee Indian Tribe of Wisconsin built earthen mounds to grow crops. The site could be the largest preserved archaeological field system in the eastern United States
The 15 Best Small Towns to Visit in 2025
From a barbecue capital in Texas to the site of the first offensive victory for American forces in the Revolutionary War in New York, these spots are worthy of a visit this year
From Peasant Fodder to Fine Dining, Feast on the Tasty History of How Snails and Oysters Became Luxury Foods
Humans have eaten mollusks for millennia, but they weren’t always viewed as elite treats
Nine Ways to Experience Greenland’s Unique Culture and Icy Landscapes
The first-ever direct flights from the United States to Greenland will give tourists easier access to the island’s history, culture and natural wonders
What’s the Best Way to Cut Onions Without Crying? New Research Suggests That Thin, Sharp Blades Are Key to Minimizing Tears
For a new study, physicists visualized and quantified the tear-producing droplets that get expelled from onions when they’re cut
The Bittersweet Beginnings of Vanilla Cultivation Can Be Traced Back to the Far-Flung Isle of Réunion
A journey to the remote Indian Ocean island reveals the story behind the fragrant, delicious, ubiquitous spice—and the enslaved youth who made it a commercial success
The Last Operating Woolworth’s Lunch Counter Will Be Up and Running Once Again in California
A neighborhood icon, the Bakersfield luncheonette will mix modern design touches with classic decor
American Schools Have Been Feeding Children for More Than 100 Years. Here’s How the School Lunch Has Changed
A new exhibition in Philadelphia explores how nutritional science, technological advances and political debates shaped the foods on schoolchildren’s trays
Discover the Dreamy Beauty of Jamaica’s Beaches, Mountains and Plant Life in These Captivating Pictures
A photographer’s trip to the island yields images that showcase its stunning terrain and vibrant culture
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”
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