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What Does Science Say About the Five-Second Rule? It’s Complicated
The real world is a lot more nuanced than this simple rule reflects
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Fish Industry On the Hook for Rampant Mislabeling of Species
A new report identifies rampant fraud in the seafood industry
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A Starchy Sixth Sense Could Explain Why Humans Love Carbs
Our tongues may be even more sensitive than once thought
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Why Syrian Bakers Are Still Making Bread in Spite of the Civil War
Bakers are going to great lengths to preserve a little bit of normalcy
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It’s Sherbet, Not Sherbert, You Dilettantes
The frozen treat has been mispronounced by generations of Americans
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The Story of the Weber Grill Begins With a Buoy
When metalworker George Stephen, Sr. put two halves of a buoy together, he didn’t know he was making a charcoal grill that would stand the test of time
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The U.S. Government Is Buying Tons of Eggs and Cheese
A Depression-Era program is helping bail out America’s egg and dairy farmers
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Here’s a Food Wrapper You Can Eat
Made from milk protein, it not only keeps food from spoiling, but it also could keep a lot of plastic out of landfills
:focal(965x672:966x673)/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer/8c/ac/8cacb724-6912-4d6b-8762-67a50325d77d/pinot.jpg)
Help Crowdsource the History of Wine
The University of California, Davis, is looking for online volunteers to help catalog and describe 5,200 wine labels
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Coffee Consumption Could Be in Your Genes
A new study shows a genetic variation in caffeine metabolism may lead some to drink a little less joe
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Ancient Maya Bloodletting Tools or Common Kitchen Knives? How Archaeologists Tell the Difference
New techniques for identifying the tools of sacrifice sharpen our understanding of the ritual
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Food Tasting Too Healthy? Just Add Scent
How scientists use smell to trick tastebuds—and brains
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These Five Museums Put the “Culture” in “Agriculture”
It’s a lot more than just “tractor art”
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Forget Bowling: Taiwan Has Shrimping Alleys Instead
Catch-your-own shrimp bars are one of Taiwan’s tastiest trends
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Acclaimed Chef Christian Puglisi’s New “Farm of Ideas” Might Be the Next Big Foodie Destination
The Danish restaurateur is creating a place for food producers, chefs and foodies from around the world to gather and learn
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This Rio Restaurant Is Using Surplus Food From the Olympic Village to Feed the Homeless
At Refettorio Gastromotiva, top chefs from around the world are cooking five-star cuisine for the poor
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The Unusual Origins of Pink Lemonade
It’s a pretty scary story. It does involve clowns, after all
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Ancient Hominids Used These 250,000-Year-Old Tools for Butchery
Traces of blood on the prehistoric tools, suggest our ancestors had a much more varied diet than once thought
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Cupping Isn’t the Only Strange Tactic Olympic Athletes Use to Get a Boost
Those painful cupping “hickies” are only the start—athletes go to great lengths to gain an edge
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A team of researchers at Columbia University has developed a 3D food printer capable of printing and cooking multiple ingredients at one time
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