Food

A display of Jim Beam bourbons at a Kentucky distillery.

What Makes Bourbon Uniquely American?

A new book examines everything that makes the spirit special to the United States

Dancers perform during a Cinco de Mayo celebration in Los Angeles.

Is There a Proper Way to Celebrate Cinco de Mayo?

In one California town, the holiday co-opted by beer companies takes on a flavor of its own

The location of the first McDonald's, now home to the unofficial McDonald's Museum and Juan Pollo Corporate Offices.

Seven of the Most Unusual McDonald’s Around the World

From Roswell to Norway, the quirkiest spots to get a Big Mac

Smithsonian Journeys Travel Quarterly: Paris

Is the Croissant Really French?

A brief history of the croissant – from kipfel to Cronut

How Farms Became the New Hot Suburb

A new real estate trend has developments planted around working farms. But are these communities sustainable?

Successes were matched by failures like the McLean Deluxe, made with seaweed to save calories.

Taking Stock of 75 Years of McDonald's

Has the original fast-food restaurant finally reached the end of its success?

Filipino Cuisine Was Asian Fusion Before "Asian Fusion" Existed

A wave of Filipino families in Las Vegas is putting a Pacific spin on fried chicken, hot dogs and Sin City itself

How will you celebrate National Beer Day?

Urban Explorations

Where to Go to Visit the Oldest Breweries in America

To commemorate National Beer Day, throw back a cold one for history

How the India Pale Ale Got Its Name

A look to the hoppy brew’s past brings us to the revolution in craft beer today

Scientists looked for the black-and-white colubus monkey in protected areas across the Ivory Coast but only found one population of the animals still living in a sacred grove.

Anthropocene

Illegal Cocoa Farms Are Driving Out Primates In Ivory Coast

Thirteen national parks and reserves have lost all their primates as people move in to protected regions to farm cacao

Farmers use the machine and provide feedback.

Farmers Can Shell Coffee in a Fraction of the Time With This Bike-Powered Machine

A team at an MIT International Development Design Summit is making coffee production a little easier for small-scale farmers in Tanzania

The Amazing Results of Putting a Light Inside Fruits and Vegetables

Romanian photographer Radu Zaciu makes these farmers' market foods glow from within

Bartender making mint julep cocktail.

Are We Re-Entering a Golden Age of American Bartending?

At the turn of the century, America was a hotbed of cocktail innovation—then Prohibition happened. Now, bartenders are trying to reclaim the golden age.

Best Travel Destinations for Food Foraging

Forage for wild foods like truffles, herbs and scallops on these guided tours—feasting included

Midnight Snacking Is Bad for Your Brain

Experiments in mice show that misaligned eating patterns can mess with the brain's ability to form memories and learn new tasks

The World of Chocolate

What Physics Tells Us About Making the Perfect Chocolate

Like carbon, the treat can take on many crystalline forms, so a master chocolatier must know how to temper it in just the right way

Chocolate Week

D.C.'s Artisan Chocolate Makers Show Off Their Sweet Labor of Love

Leaving no task undone, this husband-and-wife team demonstrate their process for producing chocolate

Is fine chocolate slipping through our fingers?

The World of Chocolate

How to Save the Chocolate Tree Without Sacrificing Flavor

Demand, disease and climate change are threatening cocoa, but a new breed of clones could keep the treat abundant and tasty

A chart of chocolate future prices since Valentine's Day, 2014

The World of Chocolate

The Economics of Chocolate

Before becoming a kiss, bar, or hot drink, cocoa gets shipped, stashed, smashed, and, most critically for producers and consumers alike, commodified

Noma, one of the best restaurants in the world, and a location some chefs would travel any distance to visit.

Ten Restaurants the Best Chefs Say Are Worth Traveling For

These establishments are always worth the trip, according to some of the top chefs in the world

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