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These five places from Belgium to Hong Kong offer their own enticing takes on the confection
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It takes a wild and temperamental menagerie to bring the beloved candy to store shelves. Bon appétit!
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From vacuum-sealed pudding to Blue Bell ice cream, astronauts have been taking the treat into orbit since the dawn of the space age
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Both within the Smithsonian and in the broader world, the story of chocolate has many fascinating morsels
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Trying to get to the bottom of this Chinese food mystery sends our writer on a wild goose chase
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This sharp interactive will make you feel gouda all over
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What started as an art project has become a mission to reintroduce Americans to native fruits that have faded from popularity
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Written by a former New York Times restaurant critic, this tome will keep your appetite satisfied for a lifetime
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Studying the principles that govern bubble formation in sparkling wine could improve power plant boilers
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Experience an international Christmas without any travel by preparing these traditional foods
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We spoke with hops and malts expert William Bostwick about the right quaffs to drink while the weather is cold
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In a clever recycling experiment, the startup Local Roots Farms is growing organic, hydroponic produce in America's food deserts
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At a playful café in Chicago, chef Homaro Cantu is experimenting with miracle fruit, a West African berry that makes everything a little sweeter
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Special sauces, spices and tools will delight the amateur chef in your life
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Smithsonian editors, gardeners and scientists offer ideas to give the gifts that keep wildlife thriving
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A quick survey of some of the unique dishes that restaurant chefs prepare for their own family dinner
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Teddy Roosevelt’s children brought fresh-roasted beans and European coffeehouse culture to Manhattan
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The apples John Chapman brought to the frontier were very different than today's apples—and they weren't meant to be eaten
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This weekend’s celebrations extend beyond snarfing down Hershey and Mars bars
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Tony Gemignani knows everything there is to know about making pizza, and now he’s telling you his secrets
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