Food

The bigger the tomato, the blander the taste.

The Quest to Return Tomatoes to Their Full-Flavored Glory

We’ve bred the original tomato taste out of existence. Now geneticists are asking: Can we put it back?

On the Dangers of Erotic Truffles

A 19th-century investigation into the power of the aphrodisiac

"Gung Haggis Fat Choy" may be the only celebration that combines both traditional Robert Burns Night festivities, including bagpiping, with a celebration of the Chinese New Year.

Gung Haggis Fat Choy: This Canadian Celebration Combines Robert Burns Night and Chinese New Year

Started by "Toddish McWong" in 1998, the annual dinner has grown and grown

Komodo Dragons Can Taste Their Prey From Miles Away

A Komodo dragon's strongest sensory organ is its deeply forked tongue. It acts as a meal detector that samples the air for dead or dying animals

A London Music Hall Hid a Long-Forgotten Storeroom Packed With Condiments

Construction workers uncovered the tasty trove while excavating its foundations

For British food scientists, toast color is no longer a matter of personal preference—it's a matter of health.

Why Food Experts Are Warning Not to Burn Your Toast

Is it time to bid brown toast farewell?

The First Non-Browning GMO Apples Slated to Hit Shelves Next Month

The new Arctic apples take weeks (rather than minutes) to turn brown

The Ever Expanding World of Wine Takes Your Palate to Unexpected Places

Never before have so many diverse wines, from so many places, been available to so many people around the globe

As his ancestors have done for generations, Icelander Árni Hilmarsson catches an Atlantic puffin in a net called a háfur.

Disappearing Puffins Bring an Icelandic Hunting Tradition Under Scrutiny

Historically, hunting seabirds has been a distinctive feature of Nordic coastal culture. Should it still be?

Quiz: How Much Do You Know About Presidential Food?

In honor of Inauguration Day, here's a little quiz to see how much you know about presidential food history

Tony Lu prepares a dish.

Meet the Michelin-Starred Chef Pushing the Limits of Vegetarian Cuisine in China

Master chef Tony Lu discusses China’s changing tastes and his own innovative approach to 'Vegetarian Fusion'

The Admiral, 16th century | Giuseppe Arcimboldo

A Brief History of Food as Art

From subject to statement, food has played a role in art for millennia

A Physicist Figured Out the Best Way to Get Ketchup Out of the Bottle

Tapping the “57” has nothing to do with it

On a chilly day in Tokyo, customers slurp hot ramen at the Tsukiji fish market.

You've Been Slurping Ramen All Wrong

In Japan, ramen is a culinary touchstone that goes way beyond food

Turmeric May Be Tasty, But It’s Not a Cure-All

New study shoots down the trendy “remedy”

Essento mealworm burger, with all the fixins'

This Swiss Grocery Will Soon Sell Mealworm Burgers

In the continued quest for sustainable proteins, another company is wriggling into the market

Tens of Thousands of Plastic Eggs Washed Up on a German Beach

It was an eggstravaganza

Abstract artist Wassily Kandinsky, who may have been a synesthete, once said: "Color is the key. The eye is the hammer. The soul is the piano with its many chords. The artist is the hand that, by touching this or that key, sets the soul vibrating automatically."

Feel the Music—Literally—With Some Help From New Synesthesia Research

How one artist created a show inspired by the neurological experience of synesthesia

According to one group, animals consume eight times more antibiotics than human beings each year.

It Just Got Harder to Give Antibiotics to Farm Animals

New regulations take aim at antibiotic resistance

Smithsonian Journeys Travel Quarterly: Atlas of Eating

Take an in-depth look at food and culinary culture around the globe, including in-depth stories and favorite recipes

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