Food

Frea is a year-old, zero-waste vegan restaurant in Berlin.

The Rise of 'Zero-Waste' Restaurants

A new breed of food establishment is attempting to do away with food waste entirely

Local Basque traditional dancers perform at the annual Basque Festival in Winnemucca, Nevada.

How a Remote Nevada Town Became a Bastion of Basque Culture

Tiny Winnemucca, with its high concentration of Basque restaurants, is doing its part to preserve Basque traditions

Cooking as a First Language has hosted Moroccan, Bangladeshi, Ecuadorian, South African and Caribbean dinners, among others.

These Supper Clubs Are Using Food to Cross Cultural Divides

Cooking classes in a growing number of cities are teaching U.S.-born residents to embrace their immigrant neighbors

Olive oils for sale at The Spanish Table at Seattle's Pike Place Market.

Is Paying a Premium for European Foods Worth It?

New tariffs on certain wines, spirits, olive oil and cheeses from Europe have us wondering how much place really factors into taste

Changing temperatures affect how quickly wine grapes ripen, how sweet they are, and how much acid they have, all of which influences the quality of the end product.

English Sparkling Wines Challenge the Supremacy of Champagne, France—Thanks to Climate Change

As average temperatures rise and extreme weather events become more common, vintners are forced to adapt year to year

Two of Antonio Gentile's original Mr. Peanut sketches from 1916.

History of Now

Mr. Peanut Was the Creation of an Italian-American Schoolboy

One of the most iconic food brands was born in the imagination of a teenager, Antonio Gentile. Curator Kathleen Franz introduces the story

By the end of Prohibition, distilled spirits made up more than 75 percent of alcohol sales.

The Modern Craft Cocktail Movement Got Its Start During Prohibition

Something needed to be done to mask the taste of bootleg alcohol that could include ingredients ranging from dead rats to wood tar

A group of revelers are seen wassailing at Redbyrd Orchard Cider in New York.

New York's Cideries Bring the Tradition of Wassailing to the Finger Lakes

Common in England, the practice of toasting to the health of the orchard has hopped the pond

It’s all about having faith in the purity of the process.

How Crisco Made Americans Believers in Industrial Food

Crisco's main ingredient, cottonseed oil, had a bad rap. So marketers decided to focus on the 'purity' of factory food processing

From Christmas to Chinese New Year to San Sebastián Street Festival, here are the beverages that people around the world will be sipping on this holiday season.

Nine Delicious Holiday Drinks From Around the World

Bored of eggnog? Sick of cider? Here are nine scrumptious end-of-year beverages to sip on from across the globe

Stadshuskällaren is a restaurant located in Stockholm Sweden that serves historic menus from almost a century of Nobel Banquets.

This Restaurant in Sweden Offers Every Meal Served at the Nobel Banquet Since 1922

At Stadshuskällaren, in the basement of Stockholm's City Hall, diners eat like Nobel Prize winners

A view of the Feitsui Reservoir and Oolong Tea Garden in Taipei, Taiwan

How to Tea-Taste Your Way Through Taiwan

Experience Taiwan's tea culture through these museums, plantations and tea houses

The Crock Pot’s legacy is that it encourages cooks of all experience levels to get into the kitchen.

A Brief History of the Crock Pot

More than eighty years after it was patented, the Crock Pot remains a comforting presence in American kitchens

The Ten Best Books About Food of 2019

These titles are bound to satisfy your cravings for delicious dishes and food knowledge

A chocolate model fo the African Bush elephant in the rotunda of the Smithsonian's National Museum of Natural History on top of a festive holiday cake.

Smithsonian Archaeologist Crafts Science-Themed Cakes; This One Is an Elephantine Treat

Confectionary artworks span everything from an Aztec calendar stone to King Tut's tomb

"It was hot, sweaty, exhausting work. But it was also life-changing and inspiring, channeling our love to do something as simple as this: to feed the people," chef José Andrés writes in We Fed an Island, recounting his nonprofit's effort to feed Puerto Ricans after Hurricane Maria.

American Ingenuity Awards

José Andrés' Generous Helping of Humanity

Braving storms, floods and earthquakes, the renowned chef is forging a new way to feed the needy

"Deep Roots," a section in the Smithsonian's new "Food" exhibition, reflects on the men and women of Mexican heritage, who have long provided the labor and backbone of the production of wine and are now reshaping it as professionals in the industry.

Food, Glorious Food

Three Mexican-American Vintners Tell Their Stories

Alex Llamas, Gustavo Brambila and Amelia Ceja arrived as migrant workers and today thrive as entrepreneurs in the California wine industry

The Texas trinity of sausage, ribs and brisket, with a house blend of spices added to the crust.

Food, Glorious Food

How Three Guys From Houston Are Cooking Up a Revolution in Texas Barbecue

A tiny suburban eatery is breaking all the rules to create some of the freshest-tasting grub on the horizon

The Smithsonian's American Food History Project seeks to understand the history of the U.S. through the multi-faceted lens of food.

Food, Glorious Food

How Food Brought Success to a Chef, a Cookbook Author and a Restaurateur

Historian Ashley Rose Young shares research from the Smithsonian’s 23-year-long ‘American Food History Project’

In Northern California, purple sea urchins are decimating kelp forests. Though the species of urchin causing problems may vary by region, the damage is the same.

Could Eating Sea Urchins Help Revive Kelp Forests?

A Norwegian 'urchin ranching' company wants to take the echinoderms from the wild, fatten them up and sell them to restaurants

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