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Dig In to the Traditions Behind Two Holiday Dishes That Make the Season Even More Delicious

Two culinary traditions from two island nations reveal what glues communities and families together across time

Spotted lanternflies have spread to nearly 20 states since 2014.

Bees Are Turning the Sticky-Sweet Secretions of Spotted Lanternflies Into Honey—and Some People Love the Smoky-Smelling Stuff

The invasive insects have been spreading across the United States for over a decade, leaving behind poop that bees are transforming into a less sweet, sometimes savory, honey

Gas stoves are responsible for more than half of some Americans’ total exposure to toxic nitrogen dioxide, a new study suggests.

Gas Stoves Are Poisoning Americans by Releasing Toxic Fumes Associated With Asthma and Lung Cancer

In the United States, gas stoves are the main source of indoor nitrogen dioxide—a toxic gas tied to many health problems—according to a new study

An international team of archaeologists from Italy, Spain and Tunisia has been excavating Henchir el Begar since 2023.

Cool Finds

Archaeologists Discover Ancient Roman Olive Oil Production Facilities in North Africa

Located in western Tunisia, the plants operated between the third and sixth centuries and likely helped supply precious olive oil to Rome

Smithsonian magazine's picks for the best books about food of 2025 include Good Things, Cellar Rat and We Are Eating the Earth.

The Best Books of 2025

The Ten Best Books About Food of 2025

From cookbooks to memoirs, these new titles will feed your hunger and leave you satisfied

Seabirds are just some of the marine animals known to eat plastic. 

More Than 1,200 Marine Animal Species Eat Plastic. Ingesting Even a Tiny Amount Can Kill Them, a New Study Suggests

Researchers examined more than 10,000 animal autopsies to figure out how much plastic is too much for ocean wildlife

Researchers equipped the bats with "backpacks" filled with monitoring instruments.

This Chilling Recording Reveals Large Bats Catching, Killing and Eating Birds Midflight

The data answers an enduring question about the greater noctule bat

The mold growing on batches of Bayley Hazen Blue cheese changed from green to white between 2016 and the present day.

Scientists Watch Fungi Evolve in Real Time, Thanks to a Marriage Proposal in a Cheese Cave

A new study pinpoints a disruption in a gene that made a beloved blue cheese’s rind go from green to white

Naomi Odessa Miller-Dawson's spritz cookie recipe is etched on her headstone in Green-Wood Cemetery in Brooklyn, New York.

A Recipe Engraved on a Gravestone Helps to Remember the Dearly Departed and Keep Part of Them Alive

Culinary epitaphs offer a point of connection to the deceased’s descendants and anyone else who comes across them

Researchers have revived an ancient yogurt-making method based on red wood ants.

Scientists and Chefs Team Up to Make Yogurt From Ants

In doing so, the team has revived an ancient Bulgarian fermentation method

The Syrian shawarma, originally served in the alleys of Damascus and Aleppo, has become a culinary mainstay in Berlin.

How Shawarma Became a Soul Food of Syria’s Diaspora in Berlin

The popularity of the humble street food is a testament to cultural survival for the hundreds of thousands of Syrians who arrived in Germany as refugees and asylum seekers in 2015

Smoke from wildfires can cause off-putting, ashy flavors in wine.

Wildfires Are Ruining Your Favorite Wines. These Bacteria Might Be Able to Help

Microbes already growing on grape plants may help neutralize one of the compounds responsible for wildfire-exposed grapes’ off-putting flavors, new research suggests

As popular as it is, coffee is only the third-most popular drink worldwide, after water and tea.

Celebrate National Coffee Day and Get Your Caffeine Fix With These 15 Photos

It’s a grand day to enjoy coffee-centric snapshots from the Smithsonian Magazine Photo Contest

 Maria Branyas Morera on her 117th birthday

Scientists Studied the Genes of a Woman Who Lived 117 Years. Here’s What They Learned

Maria Branyas Morera, formerly the world’s oldest person, allowed researchers to take a detailed look at her biology before she died last year

A team of Japanese researchers accepts the Ig Nobel Prize for biology. In their experiments, they found that painting cows with stripes roughly halved the number of fly bites the animals received.

Ig Nobel Prizes Honor Fingernails, Painted Cows and Cacio e Pepe in a Celebration of Strange Science

Ten research projects earned awards for achievements that have made people “laugh, then think”

“The base of Ethiopian cuisine as a whole is very much Jewish, more than anything else,” says Beejhy Barhany.

At This Harlem Chef’s Table, the Rosh Hashana Menu Is Full of Ethiopian Spices

With a café in New York City and a new cookbook, Beejhy Barhany is bringing the stories and flavors of Ethiopian Jews to the States

The Scarlet Sunrise is a new, crack-resistant grape tomato variety developed by researchers at Rutgers University in New Jersey.

Researchers Just Developed a Tasty New Tomato Called the Scarlet Sunrise

The snackable grape variety is the brainchild of scientists at Rutgers University, who have spent more than a decade trying to produce a firm, crack-resistant fruit with a vibrant reddish-yellow color

Nigerian chef Hilda Baci stirs rice in a giant pot in an attempt to set a world record.

This Nigerian Chef Just Set the World Record for the Largest Pot of Jollof Rice

Hilda Baci, whose winning dish weighed more than 19,000 pounds, had previously been awarded a Guinness World Record for the longest cooking marathon

A sheep jaw bone was one of the samples analyzed in the new study.

New Research

Large Groups Came Together for Grand Feasts at the End of the Bronze Age in Britain

After analyzing bone fragments found in millennia-old trash piles, researchers say that people may have brought livestock from far and wide to consume in the south

Every September in the Swiss Alps, dairy farmers drive their herds from mountain pastures to the villages where they spend the winter.

When the Cows Come Home in the Alps, the Swiss Eat Raclette

Every September, dairy farmers herd cattle from high-alpine pastures back to the villages where they reside for the winter and celebrate the occasion by roasting cheese over a fire

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