Food

To find the roots of an unlikely connection, researchers are untangling lemur microbiomes. Here, ring-tailed lemurs feast at Serengeti Park in Hodenhagen, Germany.

New Research

What Lemur Guts Can Tell Us About Human Bowel Disease

Similarities between us and the cuddly primates could help us understand the origins of human illnesses—and treat them

The proof is in the lack of pudding.

Why You Won’t See Pudding on the Thanksgiving Table

The once-classic American dish has been widely replaced with the casserole—thanks in part to anti-immigrant sentiments

The Ten Best Books About Food of 2017

Hungry minds would enjoy one of these illuminating books about the world of food and drink

The Next Pandemic

What Foods Are Most Likely to Make You Sick?

We put some common myths to rest—and help you tackle your next turkey dinner with confidence

Headed for export?

Why Don't We Eat Turkey Tails?

The strange story speaks volumes about our globalized food system—you'll be surprised where the unwanted parts end up

The History of Five Uniquely American Sandwiches

From tuna fish to the lesser-known woodcock, food experts peer under the bread and find the story of a nation

Wine grapes grow in the shadow of Mount Ararat.

Armenia

How Mobile Wine-Tasting Rooms Could Revolutionize Armenian Wine Country

“Wine Cubes” will be popping up on Armenian vineyards—and building up the country’s enotourism industry

This pumpkin is eventually going to hold about 250 gallons of beer.

How Elysian Brewing Company Turns a 1,790-Pound Pumpkin Into a Keg

And is this insane thing really a pumpkin?

None

Austria

How to Eat Like a Local in Vienna, Austria

Instagrammer Sothany Kim dishes on nicotine breakfasts, third-wave coffee houses and enemy bakers in Austria’s capital

KoChix’s signature fried chicken

Winter Olympics

How Korean Fried Chicken, AKA "Candy Chicken" Became a Transnational Comfort Food

A new Smithsonian Folklife Project, Forklife, traces the journeys of immigrant food traditions taking root in the United States

Inside Taiwan’s Craft Beer Renaissance

Once a state-run industry, beer-making in Taiwan is blending globally-minded brewing with local flavors

A succulent spread from Petworth-based Japanese restaurant Himitsu, one of the many D.C. vendors that will be represented at IlluminAsia.

Freer|Sackler: Reopens

You've Never Tasted "Street Food" Like This Before

For its grand reopening, a hub of Asian-American culture serves up a culinary wonderland

Delightful or despicable? Your response could help neuroscientists understand the brain's basis for disgust.

New Research

What Stinky Cheese Tells Us About the Science of Disgust

Why does this pungent delicacy give some the munchies, but send others reeling to the toilet?

What can you do to ensure a more perfect brew?

The Chemistry and Physics Behind the Perfect Cup of Coffee

How science helps your barista brew your espresso perfectly every time

The recipes in late 19th-century American cookbooks—precise and detailed—met the needs of cooks in a highly mobile and modern country. Image from "Recipes: cards with text; depicting a woman in a kitchen reading, a server, meat, fish and a scale."

The Making of the Modern American Recipe

Scientific methods, rising literacy and an increasingly mobile society were key ingredients for a culinary revolution

The weight of record-setting giant pumpkins has ballooned nearly 500 percent since 1975.

Why Is America Losing Ground in the Contest to Grow the World's Biggest Pumpkin?

Our most symbolic squash is now taking over the world

Armenia

Armenia Might Be One of the Oldest and Youngest Beer-Making Countries in the World

Tuna isn't always what it claims to be.

What's Really in That Tuna Roll? DNA Testing Can Help You Find Out

This rapidly evolving tech aims to empower consumers and shine a light on the food industry

A new startup is making it easy for customers to shop their local family farmers—right from their homes.

New Startup WildKale Lets Farmers Sell Directly to Customers Through an App

Yes, it's like "Uber for farmer's markets."

Koalas eat 200 to 500 grams of eucalyptus a day. So when all shipping routes go down, what's an animal nutritionist to do?

When Disaster Strikes, the Zoo Must Go On

Zoo nutritionists have the Herculean task of feeding thousands of charges, come hurricane, tornado or terrorist attack

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