Food

Can a machine be taught to understand the plant world?

Innovation for Good

Is This Weed-Spotting, Yield-Predicting Rover the Future of Farming?

The robot, developed by Alphabet Inc.'s X, will make its public debut at the Smithsonian

Scientists recreated the famous beef, which is prized for its fat marbling, or sashi.

Innovation for Good

Scientists Create First 3-D Printed Wagyu Beef

The cultured cut matches the texture and marbling of the famous Japanese meat

Men ate over 50 percent more seafood protein than women and gained slightly more protein from grains. Women consumed more terrestrial meats, more eggs and dairy products, and more local fruits and vegetables.

New Analysis Reveals Vesuvius Victims' Diverse Diets

Isotope ratios show that men and women in the ancient Roman city of Herculaneum had different dietary habits

A historic drought has choked the state’s water supply and threatened future almond production.

California Drought Hits World's Top Almond Producer

Extreme heat and a limited water supply are jeopardizing the future of the $6 billion industry

SpongeBob on a stick is the closest we come today to the forgotten fad of molded ice cream.

The Lost Art of Molding Ice Cream Into Eagles, Tugboats and Pineapples

In the late 19th and early 20th centuries, ice cream makers used metal casts to create fanciful desserts

Transplanting a human protein, known for promoting growth, into crops may engender larger, heavier and more bountiful plants.

Innovation for Good

Researchers Transfer a Human Protein Into Plants to Supersize Them

While a promising route to boosting crop yields, experts say more work needs to be done to understand why the tweak works

Neither the FDA nor the researchers would identify the brands tested for the study. They also are not advocating that pet owners discontinue using dog foods containing peas at this time.

Are Peas in Common Dog Foods Contributing to Canine Heart Disease?

At this time, the FDA is not advocating that pet owners discontinue using any specific brand. But studying legumes may lead scientists to the root cause

Researchers excavating the sunken ruins of Thônis-Heracleion have discovered an array of archaeological treasures.

Cool Finds

2,400-Year-Old Baskets Still Filled With Fruit Found in Submerged Egyptian City

Wicker vessels recovered from the ruins of Thônis-Heracleion contain doum nuts and grape seeds

This slice of marzipan was likely cut from the top or side of a single-tier cake sent to Clarence House for the enjoyment of the queen mother's staff.

You Could Own a Slice of Princess Diana's Wedding Cake

The not-so-edible, 40-year-old piece of royal history is expected to fetch more than $300 at auction

Preparing klulik from Sasoun at Noosh.

Smithsonian Voices

Eat Like an Armenian With These Tips From a Local Guide

Did you know that Armenian culture is heavily gastro-centric? Any occasion, be it happy or sad, has associations with food

The researchers flew their fridge on parabolic flights to simulate a microgravity environment.

Innovation for Good

The Quest to Build a Functional, Energy-Efficient Refrigerator That Works in Space

Designed and tested by Purdue University engineers, this new appliance would lengthen the shelf life of food on long missions

A new exhibition at the Museum for Islamic Art in Jerusalem explores the fascinating history of coffee.

Tracing Coffee's Travels From the East to the West

New exhibition explores how the caffeinated beverage sparked religious controversy and technical innovation

Will an American athlete from the Tokyo Games grab gold and become the next to be featured on the cover of Wheaties?

The Tokyo Olympics

How Wheaties Became the 'Breakfast of Champions'

Images of Olympians and other athletes on boxes helped the cereal maintain a competitive edge

Tollund Man was likely the victim of a human sacrifice.

What Did Tollund Man, One of Europe's Famed Bog Bodies, Eat Before He Died?

The enigmatic, 2,400-year-old mummy's last meal consisted of porridge and fish

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

From forests to fish to flakes of snow, the science behind ice cream reaches beyond the cone.

Smithsonian Voices

The Strangely Scientific Endeavor of Making Ice Cream

Ice cream's texture is the result of the same processes that govern concepts like forest recovery, rock formation and sub-zero survival in animals.

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

Western lowland gorilla Moke eating a snack

Smithsonian Voices

The Science Behind the Snacks Animals Eat

Meals to please the palates of giant pandas, flamingos and fishing cats

Currently, single-use plastics lose 95 percent of their value after use, causing a $110 billion loss to global markets every year.

Innovation for Good

Plastic Waste Can Be Transformed Into Vanilla Flavoring

Researchers used microbes to convert plastic waste into the chemical additive

At the foot of North Idaho's Bitterroot Mountains sits Wallace, an incredibly resilient, Old West mining town.

The 15 Best Small Towns to Visit in 2021

From Alabama's music capital to the self-proclaimed 'center of the universe,' these American towns are calling your name