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.
The environmental cost of boxes, cans, and jars has sparked a movement to change how food is stored.
The fruit's origin is a culinary mystery.
Independent brewers are playing with ancient ingredients to invent new flavors.
The fruit isn't as commonplace as it seems—at one point, it even inspired the Mafia.
From the Hamburglar to boosted almond trucks
Why caffeine has such a hold on the brain and body
The simple weight-loss formula—burn more energy than you consume—may actually be holding us back in the fight to curb obesity.