/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/13/34/13345271-4290-4bb7-86d5-86788b29e9af/istock-542928784.jpg)
New Self-Sustaining “Wheat” Could Change the Farming Industry
It’s called Salish Blue, and it’s more than a science experiment
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Reuben Riffel on Becoming a Top Chef in Post-Apartheid South Africa
South African food culture fosters connection, he says
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Does the Classic Paris Meal Still Exist?
Two food lovers set out to learn whether the Paris dining experience of their youth can still be found
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Where Did the FDA Come From, And What Does It Do?
From unglamorous origins, the federal agency has risen to ensure the safety of everything from lasers to condoms
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Chef Margarita Carrillo Arronte on Why Mexican Cuisine Is a UNESCO Treasure
Meet the woman dedicated to preserving traditional Mexican cuisine
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Why the Scrumptious Date Is So Important to the Muslim World
The Prophet Muhammed said that Ajwah dates—grown in the Madinah region of Saudi Arabia—are from paradise
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How the U.S. Postal Service Could Tackle Food Insecurity
A team of Washington University students has a plan: use postal workers to pick up food, deliver it to food banks and even store it in post offices
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The Father of Canning Knew His Process Worked, But Not Why It Worked
Nicolas Appert was trying to win a hefty prize offered by the French army
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Take Three Zucchinis and Call Me in the Morning: The Power of Produce Prescriptions
Wholesome Wave’s fruit and vegetable prescription program meets mega-retail, as Target joins the cause
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Why Do Chinese Restaurants Have Such Similar Names?
Consistency and familiarity is the tradition
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Local Lens: Our Favorite Instagram Tongue Teasers
Hailing from Vietnam, Turkey and Italy, these photographers show that a love of beautifully arranged food knows no borders
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Why Paleontologists Should Love Meat-Eaters
… Particularly the ones that feasted on human flesh. Thanks, guys!
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Can This Trash Can Turn Food Waste Into Garden Treasure?
The Zera Food Recycler may not transform scraps into ready-to-use soil, but it could still help take a bite out of landfill-bound waste
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America Just Won the Olympics of Cooking You Probably Haven’t Heard Of
It’s the first time the USA has been awarded gold
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Celebrated Middle Eastern Food Writer Claudia Roden Shares Stories and Recipes From Her Kitchen
For Roden, food is a lens to understand history
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The Quest to Return Tomatoes to Their Full-Flavored Glory
We’ve bred the original tomato taste out of existence. Now geneticists are asking: Can we put it back?
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On the Dangers of Erotic Truffles
A 19th-century investigation into the power of the aphrodisiac
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Gung Haggis Fat Choy: This Canadian Celebration Combines Robert Burns Night and Chinese New Year
Started by “Toddish McWong” in 1998, the annual dinner has grown and grown
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Komodo Dragons Can Taste Their Prey From Miles Away
A Komodo dragon’s strongest sensory organ is its deeply forked tongue. It acts as a meal detector that samples the air for dead or dying animals
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A London Music Hall Hid a Long-Forgotten Storeroom Packed With Condiments
Construction workers uncovered the tasty trove while excavating its foundations
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