Confidence in Water Leads to Confidence in Bagels
The latest look into the impact of New York’s water supply on its bagels yields a new potential factor: pride
What the Heck is a Chork?
The new trend of modifying cutlery has a new look with the Chork, which combines the scandalous fork with age-old chopsticks
Energy Drinks: Wassup With Supplements?
The effects of energy drink supplements like taurine, guarana and ginseng have been studied prolifically, and some of their benefits are rather surprising
The Peas that Smelled the Leaky Pipe
In 1901, a 17-year-old Russian discovered the gas that tells fruits to ripen
Meat is From Mars, Peaches are From Venus
It might be predictable that hamburger is considered a masculine food, but what about rabbit or orange juice?
What Sunken Sandwiches Tell Us About the Future of Food Storage
The sinking of the Alvin was an accident that demonstrated the promise of a novel food preservation method
Books on How To Get Pickled
Curious about the middle ground between fresh and rotten? These four books tell you how to preserve the fleeting tastes of spring
Eating Invasive Species to Stop Them?
The “if you can’t beat ‘em, eat ‘em” strategy for controlling exotic species could backfire, a new analysis warns
What Does Sweetness Sound Like?
Lab experiments show that we associate different sounds with different flavors, and that sounds influence how foods taste
Sipping From a Skull
Archaeologists may have found the earliest examples of human skull cups
Pfizer’s Recipe for Pig Testicle Tacos
Corporate cookbooks occupy a unique place in the kitchen, and they exhibit corporate America’s attempt to establish societal norms
Black Lobster and the Birth of Canning
The canning innovation left another lasting impression: Foods are safe only when sterilized
Why We Have Sliced Bread
“Here is a refinement that will receive a hearty and permanent welcome,” a reporter wrote of the best thing to hit grocery store shelves
How a Ship Full of Fish Helped Recreate an Ancient Fish Sauce
A 2,000-year-old shipwreck held ceramic vessels full of fish sauce, as well as a giant tank for transporting live fish
Fish Sauce, Ketchup and the Rewilding of Our Food
Fermented fish sauce has been a culinary staple since at least the 7th century B.C. What makes this seemingly disgusting condiment so popular?
Fruits and Vegetables Like You’ve Never Seen Them Before
Microscopy artist Robert Rock Belliveau says, “I couldn’t believe the things I found on the things we eat every day”
Everything You Wanted to Know About Food and Sex (But Were Afraid to Ask)
What is the term for a “euphoric sensation upon eating amazingly delicious food”
Charles McIlvaine, Pioneer of American Mycophagy
“I take no man’s word for the qualities of a toadstool,” said the man who took it upon himself to sample more than 600 species
Where Jet Engines, Football Fans and Eggs Collide
Does the noise in a Super Bowl stadium create enough power to fry up a dozen eggs?
Frito Pie and the Chip Technology that Changed the World
As we approach one of the biggest snack days of the year, meet the “Tom Edison of snack food” who brought us the “Anglo corn chip”
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