How indigenous tradition, Old World ingredients, Islamic cuisine, and a convent combined to make mole a staple
For a century, the industry has used fumigants to farm berries year-round.
Twenty thousand papers later, researchers are still debating whether the fatty acid is all it’s cracked up to be.
Researchers have spent years looking for ways to prevent flawlessly crispy potatoes from going soggy in transit.
In 1822, a surgeon encountered a patient with a bullet hole in his stomach—and spent more than a decade looking through it.
The canonical British dish has lost some of its bloodier associations through the centuries, but some things have stayed consistent.
From algae to lettuce, agriculture has already shown promise out of orbit.
No Indian language uses the term, and the closest-sounding words usually just mean “sauce.”
The earliest versions of the classic carb circles might have been more like hard pretzels, and entirely unsliceable.
A $20 million study seeks to answer a vital question: What should people eat to protect their brain?
How the pawpaw fell from grace
Athletes have been using food and drink to boost their performance for centuries. Does it work?
Uncovering the true story of a legendary American brand
The health effects of saccharin, aspartame, and sucralose can be nearly impossible to tease apart from the impact of everything else people eat alongside them.
Chile’s unusual approach to reducing obesity could prove to be the world’s most effective.
Americans are eating too much of the sweet stuff, and a staggering portion of it is coming from drinks like soda.
… and of our own.
How a gnarly white root became a tiny orange staple
It wasn’t just taste that raised one fowl above the rest.
A Los Angeles distillery aims to speed up a 10-year aging process to a matter of days.