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Food

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

New Research

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.

New Research

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.

Trending Today

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.

New Research

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

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.

The Innovative Spirit fy17

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

New Research

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

Trending Today

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.

Future of Conservation

How to Help Cheetahs Live Longer in Captivity

The key is in what we feed them, researchers surmise

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