Food

Pharmacists once used chocolate syrup to mask the bitter flavor of their remedies—and make a little money on the side.

The Unlikely Medical History of Chocolate Syrup

How the sundae staple went from treatment to just treat

A Piggly Wiggly in 1939.

The Bizarre Story of Piggly Wiggly, the First Self-Service Grocery Store

What's in a name?

What is it about cheap eats, long hours, counters, and booths that so consistently captures the American imagination?

The Mystique of the American Diner, From Jack Kerouac to “Twin Peaks”

Freedom, fear and friendliness mingle in these emblematic eateries

Made of sugar, these milk pods could someday replace traditional creamer cups.

Milk and Sugar Pods That Dissolve in Coffee Could Replace Single-Serve Containers

Why use plastic when you can use sugar?

Some authorities believe that chop suey is related to a traditional Chinese dish, but nobody knows for sure.

Chop Suey: An American Classic

Nobody really knows exactly where this dish came from, but it's not China

Brr.

The Father of Modern Chemistry Proved Respiration Occurred by Freezing a Guinea Pig

Where he got the guinea pig from remains a mystery

Salmon aquaculture often uses large nets like this one in a Salmon farm in Norway.

Thousands of Invasive Salmon Escape From Farm in Pacific Northwest

Officials are urging fishers to catch the salmon in the waters off Washington

Some of the more traditional offerings at the Iowa State Fair. This year's fair food includes deep fried cheddar bacon cheese on a stick.

Bite Into the Whys Behind State Fair Food

This American institution has changed a lot, but some things remain just the same

The first can opener was a blade that sawed around the can's edge, leaving a jagged rim.

Why the Can Opener Wasn't Invented Until Almost 50 Years After the Can

The first 'can opener' was a hammer and chisel

Before Fannie Farmer, recipes were more like estimates. She standardized measurements and insisted on "scientific" cookery.

Fannie Farmer Was the Original Rachael Ray

Farmer was the first prominent figure to advocate scientific cookery. Her cookbook remains in print to this day

This Enzyme Is Why Onions Make You Cry

Figuring out the how the tear-inducing fumes form could give surprising insights into our own human proteins

Here's What Happens When the Queen Throws a Giant Banquet

As Britain emerged victorious from the Falklands War, it turned its attention to repairing relations with one of its most important allies: the U.S.

How the Silk Road Created the Modern Apple

A genetic study shows how wild Kazakhstan apples dispersed by traders combined with other wild species to create today's popular fruit

Astronaut Sunita Williams enjoying ice cream the last time it was sent to the International Space Station in 2012

ISS Astronauts Get a Sweet Taste of Real Ice Cream

The latest shipment to the station includes some frozen goodness for the crew

Happy National Soft Serve Day!

The Science of Soft Serve

It's just like regular ice cream–with a few big differences

The Cavern Grotto restaurant is located 21 stories underground.

Dine 21 Stories Underground in This 345-Million-Year-Old Cavern

Cavern Grotto, a new restaurant in Arizona, opens inside the largest dry cavern system in the country

This protein powder is made of bacteria that use hydrogen as their energy source. Not the most appetizing thought for some, but the researchers who developed this say using this as livestock feed could free up land for other purposes.

Scientists Make Food From Bacteria, Water, Electricity, and a Whole Lot of Patience

You may have heard that Finnish scientists had made food from electricity, but the truth is more complicated

The Fruitcake.

Untouched, Century-Old Fruitcake Found In Antarctica

Even generations of penguins refused to touch the concoction believed to have been brought south by the Terra Nova Expedition

The Fuzzy History of the Georgia Peach

Once a feral resource for planters, the stone fruit got a marketing makeover in the late 19th century—and a boost from the segregated labor market

Americans have started feeding their pets an abundance of high-quality meats, suitable for human consumption. But fido doesn't need filet mignon.

America's Fancy Pet Food Addiction Is a Big Problem for the Environment

American pets have been increasingly served up prime cuts of meat, but this food comes at a cost

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