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Food

Appert devised the canning process using that old standby, trial-and-error.

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

A FVRx participant picks out produce at LA's Central Avenue Farmer's Market.

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

Many Chinese restaurant names with words like golden, fortune, luck and garden are chosen for their auspiciousness—out of the owners’ desire for success.

Ask Smithsonian 2017

Why Do Chinese Restaurants Have Such Similar Names?

Consistency and familiarity is the tradition

Atlas of Eating

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

It may not be pretty, but meat eating has been a critical factor in creating the fossil record.

Why Paleontologists Should Love Meat-Eaters

… Particularly the ones that feasted on human flesh. Thanks, guys!

While it has some kinks to work out, this sleek new device could help in the bid to limit landfill-bound waste.

The Innovative Spirit fy17

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

Félicitations, Team USA!

America Just Won the Olympics of Cooking You Probably Haven’t Heard Of

It’s the first time the USA has been awarded gold

Atlas of Eating

Celebrated Middle Eastern Food Writer Claudia Roden Shares Stories and Recipes From Her Kitchen

For Roden, food is a lens to understand history

The bigger the tomato, the blander the taste.

New Research

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?

Atlas of Eating

On the Dangers of Erotic Truffles

A 19th-century investigation into the power of the aphrodisiac

"Gung Haggis Fat Choy" may be the only celebration that combines both traditional Robert Burns Night festivities, including bagpiping, with a celebration of the Chinese New Year.

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

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

Cool Finds

A London Music Hall Hid a Long-Forgotten Storeroom Packed With Condiments

Construction workers uncovered the tasty trove while excavating its foundations

For British food scientists, toast color is no longer a matter of personal preference—it's a matter of health.

Why Food Experts Are Warning Not to Burn Your Toast

Is it time to bid brown toast farewell?

Trending Today

The First Non-Browning GMO Apples Slated to Hit Shelves Next Month

The new Arctic apples take weeks (rather than minutes) to turn brown

Atlas of Eating

The Ever Expanding World of Wine Takes Your Palate to Unexpected Places

Never before have so many diverse wines, from so many places, been available to so many people around the globe

As his ancestors have done for generations, Icelander Árni Hilmarsson catches an Atlantic puffin in a net called a háfur.

Disappearing Puffins Bring an Icelandic Hunting Tradition Under Scrutiny

Historically, hunting seabirds has been a distinctive feature of Nordic coastal culture. Should it still be?

Inauguration History

Quiz: How Much Do You Know About Presidential Food?

In honor of Inauguration Day, here’s a little quiz to see how much you know about presidential food history

Tony Lu prepares a dish.

Atlas of Eating

Meet the Michelin-Starred Chef Pushing the Limits of Vegetarian Cuisine in China

Master chef Tony Lu discusses China’s changing tastes and his own innovative approach to ‘Vegetarian Fusion’

The Admiral, 16th century | Giuseppe Arcimboldo

Atlas of Eating

A Brief History of Food as Art

From subject to statement, food has played a role in art for millennia

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