Food

The Story of How McDonald’s First Got Its Start

From the orange groves of California, two brothers sought a fortune selling burgers

With some seed money from her grandparents, Alina Morse started her very own business.

The Innovative Spirit fy17

Meet the 11-Year-Old Who Invented a Healthy Lollipop

Made with plant-derived sugar alternatives, Alina Morse's Zollipops help reduce the risk of cavities

Transcaucasian Trail

Armenia

A Taste of the Wild Side: Finding Local Flavor in Armenia’s Edible Highlands

Rick Bayless, whose innovative Chicago restaurants blazed the trail toward wider acceptance of south-of-the-border cooking, has much in common with the celebrated Julia Child.

Rick Bayless Preaches the Gospel of Modern Mexican Cuisine

The trail-blazing Chicago chef and cookbook author wins the second annual Julia Child Award and makes a donation to the Smithsonian

Are Pumpkin Beers, Thank God, Finally on the Way Out?

Some breweries are slowing production, as the trend may be fizzling

In search of distinctly American beer hops.

Wacky, Wonderful, Wild Hops Could Transform the Watered-Down Beer Industry

The diversity of hops reflects a diversity of tastes and traditions that are part of an extraordinary evolution in beer

This Champion Pumpkin Weighs More Than a U-Haul

At the annual Half Moon Bay Pumpkin Weigh-In, a pumpkin weighing 1,910 pounds took the crown

A bartender mixes a drink at O'Reilly 304.

Smithsonian Journeys Travel Quarterly: Cuba

The New Nightspots Transforming Havana's Social Scene

Chic is rapidly replacing gritty in many of Havana's newly imagined gathering spots

Chock-full of smoked meats and native vegetables like corn, plantains, and squash, ajiaco is a mainstay of Cuban cooking.

Smithsonian Journeys Travel Quarterly: Cuba

Ajiaco, Cuba in a Cauldron

With origins in the island’s oldest culture, <i>ajiaco</i> is a stew that adapts to the times

A new study investigates booze in bars.

Loud Sounds Can Make Your Drink Seem Stronger

The scientific reason that clubbing and cocktails go hand in hand—but shouldn't always

Founder James Smithson (1765-1829) published a paper in search of better way to brew coffee and then considered how his method might work with hops to make beer.

The Innovative Spirit fy17

The Founder of the Smithsonian Institution Figured Out How to Brew a Better Cup of Coffee

Almost two hundred years ago, James Smithson devised a method for better brewing. We recreated it.

A Louisiana staple, boudin can be bought at grocery stores, roadside stands and homegrown shops like Bayou Boudin and Cracklins in Breaux Bridge.

Find Out Why Boudin Is Louisiana's Most Famous Sausage

The state is studded with shrines to the rice-filled pork treat

Inside Hong Kong’s Annual Milk Tea Competition

How did this double 'r' become so prevalent?

It’s Sherbet, Not Sherbert, You Dilettantes

The frozen treat has been mispronounced by generations of Americans

Gas or charcoal? It's the perpetual debate. And despite many grilling advances, many still prefer good old fashioned charcoal.

The Innovative Spirit fy17

The Story of the Weber Grill Begins With a Buoy

When metalworker George Stephen, Sr. put two halves of a buoy together, he didn't know he was making a charcoal grill that would stand the test of time

The casein film can either be used as wrappers, like this, or it can be sprayed onto food.

Age of Humans

Here's a Food Wrapper You Can Eat

Made from milk protein, it not only keeps food from spoiling, but it also could keep a lot of plastic out of landfills

Today’s chefs are incorporating new ideas to prepare the creamy yellow-white sauce of the bakailaoa pil-pilean that is the hallmark of the Basque dish.

Here’s an Ingeniously Simple Method for Making Bakailaoa Pil-pilean, the Traditional Basque Meal

Digesting the lessons that the Basque chefs taught at this summer’s Folklife Festival

Reynolda House Museum of American Art

These Five Museums Put the “Culture” in “Agriculture”

It's a lot more than just "tractor art"

Christian Puglisi, restaurateur, standing on his Farm of Ideas in Abbetved, Denmark on July 28, 2016.

Acclaimed Chef Christian Puglisi’s New "Farm of Ideas" Might Be the Next Big Foodie Destination

The Danish restaurateur is creating a place for food producers, chefs and foodies from around the world to gather and learn

Gastromotiva student Luis Freire (right) preps plums at Refettorio Gastromotiva, with the dining room in the background.

This Rio Restaurant Is Using Surplus Food From the Olympic Village to Feed the Homeless

At Refettorio Gastromotiva, top chefs from around the world are cooking five-star cuisine for the poor

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