Jesse Rhodes

Jesse Rhodes is a former Smithsonian magazine staffer. Jesse was a contributor to the Library of Congress World War II Companion.

Churros can be both delicious and dangerous.

Law and Order: Four Food Crimes

After stealing $1,500 worth of cooking oil from a Burger King, two men were apprehended siphoning off oil from a Golden Corral

Lisa's post on why other countries don't use ice cubes was the most-read post on Food and Think in 2011

Food and Think’s Greatest Hits of 2011

A look at the most popular posts among our readers from the past year

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Four Food-Themed Resolutions For 2012

Never mind losing weight. Isn't it possible to make a few resolutions that embrace food?

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Q and A with Cake Wrecks Blogger Jen Yates

"I'm not out to vilify bakers; I'm just trying to find a little funny in unexpected places"

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Why Did Jewish Communities Take to Chinese Food?

The historical and sociological reasons why the Jewish community and Chinese restaurants pair so well on Christmas

Consider food—and food-themed gifts—this holiday season.

Last Minute Food-Themed Gift Ideas

Food, jewelry, toys and books for those hard-to-shop-for people on your gift list

The foamy head of a Ramos gin fizz

Raise a Glass to Cocktail Science

Harvard scientists examine the science behind mixology and may help you build a better cocktail

Gingerbread men

The Gingerbread Man and Other Runaway Foods

The tale of the gingerbread man is part of a genre of folklore about goodies gone wild, specifically "The Fleeing Pancake" stories

A plate of pizzelle

Inviting Writing: Must-Have Holiday Foods

Tell us, by Friday, December 9, what lengths you've gone to for your favorite celebratory dishes

Burning fat

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"

Nobody wants to eat a dry turkey.

Why Does Meat Dry Out During Cooking?

Artisanal baker Eli Rogosa

Q&A With a Back-to-the-Roots Grain Grower

Baker Eli Rogosa talks about how supermarket flour differs from flour made from heritage grains such as einkorn

Luncheon of the Boating Party (1881) by Pierre-Auguste Renoir

Where’s the Lunch? Looking at Renoir’s Luncheon of the Boating Party

"It's like a painting about the most perfect meal that ever was—but you can't tell what most of it was," says a Phillips Collection curator

Snowpocalypse scrapple with ketchup, served with a side of toast.

Scrapple: the Meatloaf of the Morning

Like the McRib, scrapple is a distinctively American pork product and a regional favorite

Alice B. Toklas and Gertrude Stein (1922) by Man Ray

The Other Autobiography of Alice B. Toklas

In her cookbook, the author pairs food with the people and events that highlight her life

Licorice

Is Licorice Dangerous?

Baguette

How Deadly Bread Bewitched a French Village

These artifacts are thought to have been offerings from the earliest farming communities that lived in this area. Chemical analysis of charred food residues preserved inside a number of vessels shows they were used for processing freshwater fish, which supplemented their fledgling agricultural economy.

Ancient Pots Show How Humans Adopted Farming

The switch from hunting and gathering to farming was revolutionary—but was it fast or slow?

A male Atlantic salmon

Disease Found in Wild Salmon

Are farmed salmon the source of a viral infection off the coast of British Columbia?

Deer in headlights

Is it Safe to Eat Roadkill?

Enough with the jokes already. Some people are serious about looking to the roadside for an alternative to mass-market meats

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