Food

The Ten Best Books About Food of 2017

Hungry minds would enjoy one of these illuminating books about the world of food and drink

A medium-size passenger jet burns roughly 750 gallons of fuel per hour.

Can Sugarcane Fuel Airplanes?

Scientists have engineered sugarcane to increase its oil content, and they are developing renewable jet aircraft fuel from the oil

What Foods Are Most Likely to Make You Sick?

We put some common myths to rest—and help you tackle your next turkey dinner with confidence

The marshmallows are essential, but the sweet potato is the heart of this classic dish.

How Marshmallow-Topped Sweet Potato Casserole Became a Thanksgiving Classic

Sweet potato pudding has been a part of American cuisine for a century

Headed for export?

Why Don't We Eat Turkey Tails?

The strange story speaks volumes about our globalized food system—you'll be surprised where the unwanted parts end up

An Eagle Brand Condensed Milk ad from 1891.

Like Condensed Milk? Try the ‘Meat Biscuit’

The meat biscuit was a practical idea but Gail Borden, also the inventor of condensed milk, never made it work

The History of Five Uniquely American Sandwiches

From tuna fish to the lesser-known woodcock, food experts peer under the bread and find the story of a nation

Since commercial harvesting of sea cucumbers began in British Columbia, indigenous people have grown more worried about the long-term sustainability of catching them.

Is the Mysterious Sea Cucumber Slipping Out of Our Grasp?

The slimy, tasty enigmas have long been over-harvested. An indigenous community in Canada could be close to finding a sustainable solution

This Sea Slug Has a Crafty Way of Getting Super-Sized Meals

These colorful creatures prefer to feast on prey that has just eaten

A familiar-looking image from the Uncrustables patent.

Can a Sandwich Be Intellectual Property?

This is the story of a patent war over PB&J

Take a bite of history on National Mincemeat Day

The History of Mincemeat Pies, from the Crusades to Christmas

Mentioned by Shakespeare, allegedly banned by Puritans, and enjoyed by many still, these traditional treats have a long history in English cuisine

None

How to Eat Like a Local in Vienna, Austria

Instagrammer Sothany Kim dishes on nicotine breakfasts, third-wave coffee houses and enemy bakers in Austria’s capital

Stone Age Britons Feasted While Building Stonehenge

A new exhibit shows that the builders gorged on animals from as far away as Scotland

KoChix’s signature fried chicken

How Korean Fried Chicken, AKA "Candy Chicken" Became a Transnational Comfort Food

A new Smithsonian Folklife Project, Forklife, traces the journeys of immigrant food traditions taking root in the United States

A plantation kitchen in Georgia in 1880.

These Were the First Cookbooks Published By Black People in America

These cookbooks and domestic guides offer historians a window into the experiences and tastes of black Americans in the 1800s

The White House kitchen in the 1890s.

How Eleanor Roosevelt and Henrietta Nesbitt Transformed the White House Kitchen

The kitchen was new, but by all accounts it didn't help the cooking

H. J. Heinz started a condiment empire. His savvy marketing helped.

There Never Were 57 Varieties of Heinz Ketchup

The '57' doesn't actually refer to <I>anything</i>

Mad cow disease, like other prion diseases, is still not fully understood.

More Than 30 Years Since Their Discovery, Prions Still Fascinate, Terrify and Mystify Us

Figuring out what they were was just the beginning of a field of research into prions and prion diseases that's still growing

A succulent spread from Petworth-based Japanese restaurant Himitsu, one of the many D.C. vendors that will be represented at IlluminAsia.

You've Never Tasted "Street Food" Like This Before

For its grand reopening, a hub of Asian-American culture serves up a culinary wonderland

Delightful or despicable? Your response could help neuroscientists understand the brain's basis for disgust.

What Stinky Cheese Tells Us About the Science of Disgust

Why does this pungent delicacy give some the munchies, but send others reeling to the toilet?

Page 32 of 76