Food

Worried about your kid's Halloween candy being poisoned? Don't be.

Where Did the Fear of Poisoned Halloween Candy Come From?

The answer, as always, is to blame the media

Staffers are trained to both prepare food and discuss political issues with customers.

Where War Is What's for Dinner

Pittsburgh’s Conflict Kitchen has a global menu, with dishes from countries that have diplomatic problems with the U.S.

Store-provided personal barcode scanners are becoming more commonplace, but the technology is being adapted for smart phones to make for an easier shopping experience.

Five Ways to See the Supermarket of the Future Today

Batang, a female orangutan at the National Zoo, snacks on a pumpkin.

How to Cook Meals for the 2,000 Animals at the National Zoo

Secretary Clough explains how the Zoo’s chefs prepare food for 400 different species

A street food market in San Andrés Cholula, in Mexico's Puebla state

What to Really Eat on Cinco de Mayo

Put down the margaritas and tacos, and pick up a chalupa

Our bodies convert asparagusic acid into sulfur-containing chemicals that stink—but some of us are spared from the pungent aroma.

Why Asparagus Makes Your Urine Smell

Our bodies convert asparagusic acid into sulfur-containing chemicals that stink—but some of us are spared from the pungent odor

Rod (left, holding child) and Ingrid (far right) McCarroll of Alberta, shown here in central Mexico, have traveled the world helping to bring a cheap and effective water filtration system to many thousands of people.

Faces From Afar: Two Canadian Travelers Bring Love, Goodwill and Water Filters to the Needy

Making guacamole

How Did Avocados Become the Official Super Bowl Food?

Did you know this off-season penchant for guacamole is an industry creation?

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An Edible White House, and the Long History of Gingerbread

The history of gingerbread starts as early as the 11th century

New evidence indicates cheese was invented as far back as 5000 BCE, although ancient cheeses wouldn’t have been as varied or refined as the cheeses we have today.

New Discovery of 7000-Year-Old Cheese Puts Your Trader Joe’s Aged Gouda to Shame

Previously traced to ancient Egypt, prehistoric pottery indicates that cheese was invented thousands of years earlier

According to famed chef Pierre Gagnaire, an egg slowly cooked at 149 degrees Fahrenheit would be unmatched in flavor and texture.

How Do You Cook the Perfect Egg

Chefs and scientists try to solve the ultimate culinary puzzle

Nestlé researchers prepare to discover whether consumers will like reformulated cereal.

Can Technology Save Breakfast?

Cereal companies, maligned for overprocessing, are now using the same techniques to put some nature back in the bowl

In southwest Bolivia, the world’s largest salt flats sit atop a vast pool of brine on the Salar de Uyuni.

A Tasting Tour of Salts Around the World

Food critic Mimi Sheraton samples the different kinds of the world's most ancient and essential ingredient

A plate of assorted oysters at Swan Oyster Depot in San Francisco.

The Decades-Long Comeback of Mark Twain's Favorite Food

When America's favorite storyteller lived in San Francisco, nothing struck his fancy like a heaping plate of this Pacific Northwest delicacy

Blood, Bones & Butter

Eat Here

Today's special: Our first annual food issue

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New Coating Gets Ketchup Out Lickety-Split

A substance developed at MIT sends viscous condiments pouring out of bottles with ease

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There's No Place Like Naples for Pizza

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The Cost of “No” on Potato Chips

What can snack food marketing tell us about political campaigns?

Family-style dinner at the Noriega Hotel includes cabbage soup, pickled tongue and bowls of spicy Basque salsa.

Indulging in American Basque Cuisine

The Basques followed the sheep from Europe to the western United States and they brought with them their boardinghouse cuisine

Raul Ortega makes his shrimp tacos, shown here, the same way he did when he lived in San Juan de los Lagos.

How America Became a Food Truck Nation

Our new food columnist traces the food truck revolution back to its Los Angeles roots

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