Food

Two Pierogi Festivals Face Off Over Trademark

It’s an epic battle for dumpling domination

Amid Soaring Produce Prices, Indian City Launches “State Bank of Tomato”

The bank began as a tongue-in-cheek protest, but residents are taking it seriously

Michael Twitty, a culinary historian and living-history interpreter at the Stagville Plantation in Durham, North Carolina.

Food Historian Reckons With the Black Roots of Southern Food

In his new book, Michael Twitty shares the contributions that enslaved African-Americans and their descendants have made to southern cuisine

If you've eaten an avocado lately, chances are it was a Hass.

Holy Guacamole: How the Hass Avocado Conquered the World

Why one California postman's delicious mistake now graces toast and tacos from California to New Zealand

The Secret Ingredient in Kellogg’s Corn Flakes Is Seventh-Day Adventism

America’s favorite processed breakfast was once the pinnacle of healthfulness—and spiritual purity

Cookie Dough was among 10 flavors found to contain low levels of glyphosate

Trace Amounts of Pesticide Found in Ben & Jerry’s Ice Cream

But don't have a cow

Gwen Johnson, 11, and other members of the 4-H club in Pleasant Hill, CA, planted lettuces at a public park this past spring.

The Complicated Growth of 4-H

4-H boasts a far more complicated backstory than those blue ribbons would have you believe

Meaty Secrets Behind the Record-Setting, 1,774-Pound Burger

The beefy behemoth was recently bestowed the title of world's largest commercially available burger

The cheetah population almost halved since 1975 with only an estimated 7,100 left in the wild today.

How to Help Cheetahs Live Longer in Captivity

The key is in what we feed them, researchers surmise

Who moved this cheese?

Feeling Bleu: Champion Cheddars Nabbed From English Ag Show

Wyke Farms is offering a reward for the return of its champion and reserve champion cheddars stolen from the Yeovil Show in Somerset

That yellow logo? A Dalí original, every one.

From Melting Clocks to Lollipops, Salvador Dalí Left His Mark on the Visual World

The Surrealist artist's "pure, vertical, mystical love of cash" led him to advertising

Even though the idea of sliced bread took off like a shot, it took the inventor of the bread-slicing machine years to convince bakers to try his invention.

Take a Look at the Patents Behind Sliced Bread

It took a surprising amount of technological know-how to make the bread that birthed the expression

Eight billion cans sold, and counting.

How Spam Went from Canned Necessity to American Icon

Out-of-the-can branding helped transform World War II's rations into a beloved household staple

Global Fishing Fleets Waste Ten Percent of Catch

Every year, fisheries waste ten million tons of fish—enough to fill 4,500 Olympic-sized swimming pools

In traditional British cuisine, chicken would be far more likely to be boiled than fried.

The First Printed Fried Chicken Recipe in America

A white Virginian woman named Mary Randolph was the first to publish it, but fried chicken's Southern history is deeper than 'The Virginia Housewife'

A fancy moule à gaufres (waffle iron) held by the Musée Lorrain.

These Beautiful Medieval Wafer Presses Are Where Waffles Come From

Leggo my flat, fancy Eggo

Crispy squares with whole crickets and falafel with ground crickets are two of the inventive offerings being served at Canada's Insectarium this summer.

This Summer, Try Termite Chocolate Sprinkles on Your Ice Cream

Canada’s Insectarium invites visitors to dine on insects as part of a special menu

A 50-pound batch at Shriver’s makes about 2,000 pieces.

What Makes Salt Water Taffy the Perfect Summer Candy?

The first families of the sugary treat stir up another season of making history by the bite

For 19th-century American bakers—who slaved for hours trying to make their doughs rise and their cakes puff up—the advent of baking powder was a revolution in a can.

The Great Uprising: How a Powder Revolutionized Baking

Before baking powder hit the scene in 1856, making cake was not a piece of cake

Louie, having one last drink at the bar before heading home.

132-Year-Old Lobster Earns a Pardon from the Pot

Louie, a 22-pound crustacean born during the Cleveland administration, returned to the sea after 20 years living at Peter's Clam Bar

Page 35 of 76