Food

Geoduck can be blanched, stir-fried or cooked up in chowder.

How to Cook a Geoduck

It not only doesn't taste like chicken, it's not even poultry. Learn how to cook a geoduck, a large clam

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But do they have Bronto-burgers?

A glass of red wine

Food in the News: Cows, Cheese, Chocolate and Wine

Nesselrode pudding.

At Home with the Darwins

Recipes offer an intimate glimpse into the life of Charles Darwin and his family

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Smithsonian Scientists Unearth Problems with Biofuel Crops

A 'New Dawn' for Ugly Vegetables

Crooked carrots, rejoice!

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Purple Rain: Tomatoes Get New Color Scheme

Women assemble tagua jewelry at the Tagueria in Bogota.

Colombia Dispatch 8: The Tagua Industry

Sometimes called "vegetable ivory," tagua is a white nut that grows in Colombia that is making a comeback as a commodity worth harvesting

Mushroom-Cloud Spicy: The Link Between Fiery Foods and Fungi

tomato stacks

Tomato Recipes

Chef Craig Von Foerster of Sierra Mar Restaurant at the Post Ranch Inn in Big Sur, California shares two of his favorite tomato recipes

Arthur Allen

Arthur Allen on "A Passion for Tomatoes"

The massive neoclassical market is divided into rows of icy seafood stalls and, in the attached building, kiosks filled with cuts of meat and butcher blocks.

Snapshot: Athens Central Market

More than 30,000 people mingle every day at Dimotiki Agora, the city's busiest markets

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The Last Page: Duck and Cover

An awkward case of the Cordon blues

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Bouillabaisse a la Marseillaise

Julia Child's recipe

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For Hire: Truffle Hunter

Into the weird world of mushroom delicacy

One Fish, Two Fish, Crawfish, Bluefish: The Smithsonian Sustainable Seafood Cookbook

Ocean-Friendly Eating

A sea life lover's guide to seafood

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What's for Supper?

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The Art of Pizza

Cooking up the world's most authentic pie in Naples, Italy

"We can no longer work in Iraq," says Haidar Hilou, an award-winning screenwriter.

Welcome to Rawda

Iraqi artists find freedom of expression at this Syrian café

At Café Des Amis in Breaux Bridge, breakfast comes with zydeco music and dancing on the side, a tradition begun in 1998. Melding "pragmatism and adaptability," says historian Carl Brasseaux, is typically Cajun.

Cajun Country

Zydeco and étouffée still reign in western Louisiana, where the zesty gumbo known as Acadian culture has simmered since 1764

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