Food

When in Rome...

The Physics of a Perfect Pizza

It takes just the right amount of heat and conduction to turn dough into the perfect Roman Margherita pizza

Jell-O salad, anyone?

Sweden’s Disgusting Food Museum Is Not for the Faint of Stomach

But the museum isn’t trying to make visitors lose their lunch; instead, it hopes to highlight the cultural subjectivity of food

None

Restaurateur José Andrés Dreams of Milking the Clouds

In a conversation with architect David Rockwell, the philanthropic chef urges an invested effort in technology that could collect water from the clouds

Contemporary hot chocolate bears little resemblance to the bitter drink enjoyed by ancient South and Central American civilizations

Cacao Was First Cultivated in South America, Not Mexico and Central America

New study pinpoints birth of chocolate to some 5,300 years ago, or nearly 1,500 years earlier than previously believed

Does the Same Goose Always Lead the Flying V and More Questions From Our Readers

You asked, we answered

A Journey to One of the Country's Most Remote Distilleries

Minnesota's north country serves up cold nights and warming whiskeys

A robotic arm performs a transplant operation.

This Robotic Farming System Could Be the Answer to Labor Shortages

Hydroponics startup Iron Ox is automating indoor produce farming

Inside the Enoteca Regionale Emilia Romagna.

Taste Your Way Through Italy, One Ingredient-Specific Museum at a Time

The Emilia Romagna region has 25 food museums, each dedicated to a beloved food item – ranging from balsamic vinegar to Parmesan cheese

Rice terraces in Yunnan, China.

136,000 Varieties of Rice Are Now Protected in Perpetuity

An annual $1.4 million funding grant will allow the International Rice Research Institute to help develop drought, heat- and flood-resistant rice varieties

How Fish Farms Can Use Facial Recognition to Survey Sick Salmon

A Norwegian aquaculture company plans to combat sea lice and other problems by monitoring individual salmon in a high-tech fish farms

The beginning of excavations at Çatalhöyük.

Ancient Proteins From Unwashed Dishes Reveal the Diets of a Lost Civilization

Material pulled from ceramic sherds reveals the favored foodstuffs in the 8,000-year-old city of Çatalhöyük in Turkey

In the late 1800s, milk and dairy products could be teeming with dangerous bacteria, contaminated by worms, hair and even manure.

The 19th-Century Fight Against Bacteria-Ridden Milk Preserved With Embalming Fluid

In an unpublished excerpt from her new book <i>The Poison Squad</i>, Deborah Blum chronicles the public health campaign against tainted dairy products

Wild Bilberry.

Mapping Armenia’s Edible Landscape, One Wild Bilberry Bush at a Time

The 1000 Leaf Project aims to document Armenia's hundreds of edible plants and mushrooms with help from local residents

The new report finds that one in nine people are undernourished globally.

World Hunger Is on the Rise for the Third Year in a Row

A new report warns that war and increased natural disasters from climate change are beginning to reverse gains made in recent decades

Aerial view of crop circles

How Center Pivot Irrigation Brought the Dust Bowl Back to Life

Crop circles saved the Great Plains when farmer Frank Zybach invented a new sprinkler system in the 1940s

Rhyta, a type of ancient vessel, were found to contain traces of cheese.

Traces of 7,200-Year-Old Cheese Found in Croatia

A new study posits that cheese production may have helped ancient farmers expand into Europe

The hand dryer-sized device can detect E. coli, salmonella, norovirus, hepatitis A, and listeria.

This Device Tracks How Well You Wash Your Hands

Biomedical engineers have developed a wall-mounted scanner that can detect microbes that cause foodborne illness

Bompas & Parr say the prototype pops last “hours longer” than regular popsicles under the same temperature.

Inventing a Longer-Lasting Popsicle

A British design firm has used a half-forgotten World War II technique to create ice pops that don't melt as fast as the ordinary ones

These deficiencies are just the starting point for much bigger problems.

Climate Change Could Lead to Nutrient Deficiency for Hundreds of Millions

Carbon dioxide decreases zinc, iron and protein in food crops, which could add millions of people to the billions who don't get enough nutrition

The Viet-Cajun seafood boil at Grand Catch, in St. Paul.

Why Every Food Lover Should Visit the Twin Cities

Minnesota's Twin Cities are forging a new identity, one that celebrates the region's Nordic past while embracing its multicultural present

Page 29 of 78