Food
How Boxed Mac and Cheese Became a Pantry Staple
Processed cheese solved the problem of the dairy product going bad, and it was incredibly convenient
The Dangers of Space, Military Rivals and Other New Books to Read
These five recent releases may have been lost in the news cycle
The New Normal of Dining Out
Restaurants and bars worldwide are instituting unique safety measures against the spread of COVID-19. But will they be effective?
The Timely Return of the Drive-In Restaurant
During the COVID-19 pandemic, carhop service is making a comeback. Is it here to stay?
New Technique to Study Ancient Teeth Reveals Edo-Era Diet in Japan
Researchers analyzed DNA in tartar from the remains of 13 people who lived between 1603 and 1867
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
How to Make the Ancient Iraqi Cookie that Signals the End of Ramadan
Made with rosewater, nigella seed and stuffed with dates or nuts, the bite-size 'kleicha' evokes layers of meaning and memory
Sample the World's Cuisines With This Cookbook From a Popular New York Market
The Queens Night Market’s new guide brings the international flavors of the city's boroughs into your home
Why These Ancient Scottish Seafarers Didn't Snack on Fish
New research suggests fish, which are widely celebrated in Pictish lore, were simply too special to eat
One-Thousand-Year-Old Mill Resumes Production to Supply Flour Amid Pandemic
In April alone, the Sturminster Newton Mill ground more than one ton of wheat
How a New Jersey Farmers' Market Went Virtual
The Metuchen Farmers Market, like many others, has moved to online orders and drive-thru pickups during the coronavirus pandemic
France Is Slowly Bringing Back Its 'Forgotten Vegetables'
Root vegetables like rutabagas and Jerusalem artichokes were ration staples during the Nazi occupation of Paris
Far From Home? These Regional Comfort Foods Can Be Shipped to Your Door
The COVID-19 pandemic has created a surge in nationwide shipments of specialities from legendary restaurants
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
A 2,000-Year History of Restaurants and Other New Books to Read
The fifth installment in our weekly series spotlights titles that may have been lost in the news amid the COVID-19 crisis
Ten Apple Varieties Once Thought Extinct Rediscovered in Pacific Northwest
The "lost" apples will help restore genetic, culinary diversity to a crop North America once produced in astonishing variety
Cook These Quarantine-Friendly World War I Recipes
An online exhibition from the National WWI Museum and Memorial features recipes detailed in 1918 cookbook
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
Take a Virtual Tour of This Belgian Sourdough Library
Sourdough librarian Karl De Smedt has traveled the world to gather more than 120 jars of starters
Ten Top Chefs Share What They Are Cooking While in Isolation
Here’s some culinary inspiration as you wait out a global pandemic
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