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Food

Why This Year’s Royal Wedding Cake Won’t Be a Disgusting Fruitcake

Wedding guests of Meghan Markle and Prince Harry can have their cake – and this time they’ll want to eat it, too

Trending Today

Why There’s a Japanese Whisky Shortage

There’s surging demand and limited supply of the most popular of the Japanese libations

A lithograph from printers Currier & Ives depicted swill milk as the root of many vices

The Surprisingly Intolerant History of Milk

A new book provides an udderly fascinating chronicle of the controversial drink

Tasty kimchi

Cool Finds

Vegan Kimchi Is Microbially Pretty Close to the Original

A comparison between kimchi made with miso and kimchi made with fish sauce revealed that fermentation equalizes the bacterial communities

In Yeghvard, Armenia, home bakers offered us a platter of cheese and herbs to eat with the fresh lavash.

Armenia

On the Lavash Trail in Armenia

New Research

How Do Tiny Chicks Crack Out of Their Eggs?

The secret is in the egg shells’ nanostructure

This past fall, astronauts harvested Mizuna mustard, Waldmann's green lettuce and Outredgeous red romaine lettuce from the Veggie plant growth chamber on the International Space Station.

Future Con

If Humans Want To Colonize Other Planets, We Need To Perfect Space Cuisine

At this year’s Future Con, researchers will describe a future of food in space that is anything but bland

Your Low-Calorie Sweetener Could Be Making You Fat

There are several ways that consuming artificial sweeteners might contribute to obesity

Thanks to its neutral taste, cricket flour hides well in oatmeal and baked goods. But a Canadian grocery chain isn't hiding its unusual ingredient: it's putting a picture of a cricket on its logo.

Why Canada Wants You to Know You’re Eating Crickets

In some countries, insects may finally be getting their due as affordable, nutritious protein sources

In a letter of 1770, Benjamin Franklin described tofu ("tau-fu") to his friend John Bartram as a sort of cheese made from "Chinese Garavances"—what we would call soybeans.

Ben Franklin May Be Responsible for Bringing Tofu to America

How a letter of 1770 may have ushered the Chinese staple into the New World

Human evolution is ongoing, and what we eat is a crucial part of the puzzle.

How Cheese, Wheat and Alcohol Shaped Human Evolution

Over time, diet causes dramatic changes to our anatomy, immune systems and maybe skin color

Future of Conservation

Inside the Colorado Vault That Keeps Your Favorite Foods From Going Extinct

From heirloom potatoes to honeybee sperm, this collection works to preserve our invaluable agricultural diversity

An urban coyote makes itself at home in a vacant lot on Chicago's near North Side.

New Research

Foxes and Coyotes are Natural Enemies. Or Are They?

Urban environments change the behavior of predator species—and that might have big implications for humans

Khash

Armenia

A Brief History of Khash, Armenia’s Love-It-or-Hate-It Hangover Cure (Recipe)

Cow foot soup: It’s what’s for breakfast

None

A Quest to Find America’s Best Craft Chocolate Makers

“Chocolate Noise” profiles the most original small-batch chocolatiers across the country

Made of fermented vegetables, kimchi was popularized globally during the 1988 Olympics in Seoul, South Korea.

The Paris Olympics

How the 1988 Olympics Helped Spark a Global Kimchi Craze

The Summer Games in Seoul introduced a new international audience to the delicious and stinky staple

The Club in Yerevan serves up Trinifish, a signature dish that marries ingredients from the Armenian Highlands with French cooking techniques.

Armenia

Four Restaurants Bringing Traditional Dishes into Contemporary Cuisine

These chefs are putting modern spins on ancient recipes

The home bioreactor in its intended environment. It also provides light for herbs.

In the Future, Will We Be Growing Fruit in Home Bioreactors?

A team of molecular biologists wants you to forget about strawberries and, instead, take “cell jam” for a whirl

Cacao trees with chocolate fruit pods on Kauai, HI.

How Hawaii Became the North Pole of Cacao

These chocolate makers have set up shop in the only state—and the coldest place—that can sustain cacao plantations

The American eel fishery has historically focused on mature eels (as shown here), which are exported around the world. But these days, there’s more money to be made from juveniles.

The Epic Fight Over the Enigmatic Eel

The slippery fish is at the center of a Canadian national debate about economics, conservation and Indigenous rights

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