The region’s cuisine has a complex history of violence, adaptability, and innovation.
Its hundreds of varieties are earning it the same cachet as coffee or chocolate.
A single mold is behind many best-known flavors.
The concept that the human body needs minute amounts of invisible substances to survive is hardly more than a century old.
Humans can all taste the same things, but things don’t taste the same to all people.
A history of wine obsessives
Scientific innovations have a long history of fueling debates over the morality of eating meat.
A taste for chocolate has spread around the globe, but its supply is in jeopardy.
Originally a “restaurant” referred to a type of soup.
Before the advent of modern medicine, people “took the waters” in naturally carbonated springs to cure all varieties of illness.
Contrary to its bland reputation, American food has been spicy from the start.
Thousands of years after the ancient Egyptians dressed their wounds with the sweet stuff, modern medicine is still exploring honey's antibacterial properties.
Native chefs and farmers are bringing back lost flavors in hopes of fighting diabetes and obesity.
But climate change could end it.
Counting fish is a daunting but essential task in protecting aquatic ecosystems—and now artificial intelligence, autonomous submarines, and drones can help.
The global seaweed harvest is worth more than all the world's lemons and limes.
A look at the many conflicts over the precious, tasty mineral that humans need to survive
The fizzy, fermented tea is not the cure-all that its devotees want it to be, but it still might have health benefits.
The quest to keep kosher has shaped America’s grocery stores.
The dish, like the nation that popularized it, has a complicated, often contradictory history.