Food

You’ll Never Guess What State Has 2018's Top Wine Destination

Among the artifacts in the exhibition is "Female Emigrants Guide," a guidebook for new immigrants to Canada about things like what produce to grow.

New Exhibition Serves Up 150 Years of Canadian Culinary History

'Mixed Messages: Making and Shaping Culinary Culture in Canada' features cookbooks, photos and artifacts from the 1820s to the 1960s

The lionfish is a maroon-and-white striped creature, but once it’s cleaned, restaurant chefs and home cooks like to grill, bake and fry its firm white flesh.

The Lionfish Have Invaded, But a Ragtag Army of Divers and Chefs Are Fighting Back

Those waging the war against this devastating wave of the venomous species have taken on an 'eat 'em to beat 'em' approach

Flying Dog plans to release a seasonal beer each year with hops grown from the project.

The East Coast May Be On the Brink of a Hop Renaissance

Can a farmer and a brewer come together to bring hops back to the eastern United States?

The Factory That Oreos Built

A new owner for the New York City landmark offers a tasty opportunity to recap a crème-filled history

Why This Year's Royal Wedding Cake Won't Be a Disgusting Fruitcake

Wedding guests of Meghan Markle and Prince Harry can have their cake – and this time they’ll want to eat it, too

Why There's a Japanese Whisky Shortage

There's surging demand and limited supply of the most popular of the Japanese libations

A lithograph from printers Currier & Ives depicted swill milk as the root of many vices

The Surprisingly Intolerant History of Milk

A new book provides an udderly fascinating chronicle of the controversial drink

Tasty kimchi

Vegan Kimchi Is Microbially Pretty Close to the Original

A comparison between kimchi made with miso and kimchi made with fish sauce revealed that fermentation equalizes the bacterial communities

In Yeghvard, Armenia, home bakers offered us a platter of cheese and herbs to eat with the fresh lavash.

On the Lavash Trail in Armenia

How Do Tiny Chicks Crack Out of Their Eggs?

The secret is in the egg shells' nanostructure

This past fall, astronauts harvested Mizuna mustard, Waldmann's green lettuce and Outredgeous red romaine lettuce from the Veggie plant growth chamber on the International Space Station.

If Humans Want To Colonize Other Planets, We Need To Perfect Space Cuisine

At this year's Future Con, researchers will describe a future of food in space that is anything but bland

Your Low-Calorie Sweetener Could Be Making You Fat

There are several ways that consuming artificial sweeteners might contribute to obesity

Thanks to its neutral taste, cricket flour hides well in oatmeal and baked goods. But a Canadian grocery chain isn't hiding its unusual ingredient: it's putting a picture of a cricket on its logo.

Why Canada Wants You to Know You’re Eating Crickets

In some countries, insects may finally be getting their due as affordable, nutritious protein sources

In a letter of 1770, Benjamin Franklin described tofu ("tau-fu") to his friend John Bartram as a sort of cheese made from "Chinese Garavances"—what we would call soybeans.

Ben Franklin May Be Responsible for Bringing Tofu to America

How a letter of 1770 may have ushered the Chinese staple into the New World

Human evolution is ongoing, and what we eat is a crucial part of the puzzle.

How Cheese, Wheat and Alcohol Shaped Human Evolution

Over time, diet causes dramatic changes to our anatomy, immune systems and maybe skin color

Inside the Colorado Vault That Keeps Your Favorite Foods From Going Extinct

From heirloom potatoes to honeybee sperm, this collection works to preserve our invaluable agricultural diversity

An urban coyote makes itself at home in a vacant lot on Chicago's near North Side.

Foxes and Coyotes are Natural Enemies. Or Are They?

Urban environments change the behavior of predator species—and that might have big implications for humans

Khash

A Brief History of Khash, Armenia’s Love-It-or-Hate-It Hangover Cure (Recipe)

Cow foot soup: It’s what’s for breakfast

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A Quest to Find America's Best Craft Chocolate Makers

“Chocolate Noise” profiles the most original small-batch chocolatiers across the country

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