Skip to main content

Subscribe to Smithsonian magazine and get a FREE tote.

Food

Who moved this cheese?

Trending Today

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.

The Innovative Spirit fy17

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

New Research

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.

Canada

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.

Trending Today

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

Baskets of local fruit for sale in Niagara, Ontario. Peaches are more frequently being grown in cold-weather climates like Canada as climate change affects the viability of crops.

Canadian Peaches and California Coffee: How Farmers Are Being Forced to Innovate in the Face of Climate Change

As the climate changes and global temperatures rise, farmers are having to change cultivation techniques and sometimes even crops.

Cheers!

Nobody Is Sure Why they Call It a ‘Martini’

Tastes just as good, though

“The Southern BBQ Trail” episode.

Come for the Bug Eating and Get a Lesson in Humanity from Andrew Zimmern

A Q&A with the Travel Channel’s ‘Bizarre Foods’ Chef

Tasty Art Installation Lets Visitors Pick Their Own Fruit

At the Stoneview Nature Center in Los Angeles, fruit trees are arranged according to the colors of the rainbow

Research shows: dads are important, and so is understanding their role in kids' lives.

Three New Things Science Says About Dads

Fathers can have a significant effect on their children

The American Lobster, 'Homarus americanus,' found on the northern area of the Atlantic coast of America.

Climate Change, and Cod, Are Causing One Heck of a Lobster Boom in Maine

The complex relationships between humans, lobster, and cod are creating boom times—for now

When it comes to a crowdsourcing campaign, food might be an easier sell than feces. “Food is this amazing platform because we all have a connection to it, we all can relate,” says microbiologist Rachel Dutton. Not that poop isn't relatable, but, you know.

New Research

You Are What You Eat, And What You Eat Is Millions of Microbes

Now that they’ve tallied up American feces, researchers are turning to the other half of the microbial equation: food

The dachshund leaps down with his prize.

The Innovative Spirit fy17

In 1913, One Gluttonous Pupper Changed the Course of Animation History

Years before “Steamboat Willie,” this animated dog hammed it up onscreen

Stay off these steps to avoid the ire of Florence's mayor.

Trending Today

Florence Cracks Down on Picnicking Sightseers

You can still eat in the city—but don’t do it on the white marble steps of the Basilica di Santa Croce

Page 45 of 86