Natural Sciences
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"
A Closer Look at What You Eat
A photographer uses a scanning electron microscope to zoom in on everyday foods—and makes art
What Does Home Smell Like?
Salmon's powerful, ingrained sense of smell allows them to return to the exact stream of their birth for spawning.
Last Minute Food-Themed Gift Ideas
Food, jewelry, toys and books for those hard-to-shop-for people on your gift list
Raise a Glass to Cocktail Science
Harvard scientists examine the science behind mixology and may help you build a better cocktail
Cooking May Have Driven Human Evolution
Why have humans and our ancestors been cooking for all this time? A first-of-its-kind study suggests cooked food gives the body a "pick-me-up"
At What Temperature Does Water Freeze?
The answer is far more complicated than it first appears—water doesn't always turn to ice at 32 degrees Fahrenheit
Ancient Pots Show How Humans Adopted Farming
The switch from hunting and gathering to farming was revolutionary—but was it fast or slow?
Is Decanting Wine Worth Doing?
Does the practice really improve the taste or is it just a wine snob's affectation?
Five Nobel Laureates Who Made Food History
These five Nobelists have made food safer or more available, or increased our knowledge of it
An Online Food Education
Sharpen your cooking skills, get a culinary degree, learn to write about food or feed your inner geek with these courses
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