Food

Into the Heart of Chocolate

Christian Harlan Moen, an assistant editor at Smithsonian, humorously handles Last Page submissions and keeps writers honest with his fact-checking skills

March 1, 2001

Please Eat the Art

Bananas, mushrooms, yams take on all sorts of delightful forms in the hands of food sculptor Saxton Freymann

February 1, 2001

Welcome to Jungle Jim’s

You don’t just shop at this international food mart in deepest Ohio—you go on safari

October 2000

For the Love of Mustard

Across the continents, the market for this crowd-pleasing condiment is booming

May 31, 2000

“You Gotta Remember, Eels Are Weird”

They’re slimy, snaky, ugly and repulsive, but once you acquire a taste for this much-maligned species, “slippery as an eel” becomes a compliment

February 1, 2000

Jeu de Paume, Anyone?

Pete Sampras and the Williams sisters play tennis. The author and his fancy French friends prefer its ancestor

January 1, 2000

The “Coo-kee” Is Made With Chocolate Chips

December 1999

True Grits

Grits are getting dressed up and going to upscale restaurants, but those who love ‘em most still like ‘em best at home

September 30, 1999

Will the Kitchen Please Shut Up!

Talking oven mitts, anyone? At the Counter Intelligence Project, research wizards are creating the culinary gizmos of tomorrow

September 1999

Durians Smell Awful — But the Taste Is Heavenly

September 1999

Hot Dogs Are Us

It’s no stretch to say they’re more American than apple pie because they link us all together

June 1999

In the Land of Milk and Money

Yes, we’ve got milk and plenty of it, from a venerable business that is high-tech, ultra-efficient and, for many, still offers a rewarding way of life

March 1999

Salt of the Earth

We can’t live without it. Salt runs through our language, our history, and our veins

January 1999

Hot-Rock Cooking Party

For archaeologists, the proof is in the pudding— or rather, in the agave, cactus and other goodies

November 1997

As American as Apple Pizza Pie

Americans eat 350 slices every second, and pizza’s popularity is soaring from Sydney to Moscow. For purists, Naples is the only home of the genuine article

May 31, 1997

For Jacques Torres, the Highest Art Is a Piece of Cake

Sugar in all forms seduces our sweet tooth from the first taste, but in the hands of a premiere pastry chef it becomes magical

February 1, 1997

Ooh La La! Only in France Can You Find Cheeses Like These

It’s easy to lose your head over the luscious array of fromages fermiers still being made the old-fashioned way by Gallic artisans

November 1996

Across the Country, It’s All Happening at the Coffeehouse

In small towns and cities too, we’re seeking out neighborhood havens where one can savor an espresso and a sense of community

September 1996

Without Garlic, Life Would Be Just Plain Tasteless

Sliced or chopped, sauteed or roasted, this bold little bulb has Americans clamoring for cloves to add sizzle to supper or to cure what ails us

December 1995

Any Way You Slice it, a Poilane Loaf is Real French Bread

Forget the baguette. This legendary Parisian baker makes authentic sourdough boules the old-fashioned way—by hand, over wood fires

January 1995