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Elise Amendola / AP How Fluff Became Famous
The history of marshmallow creme is wrapped up in the origins of egg beaters, radio, and Mad Men.
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Rick Wilking / Reuters What Difference Does a Healthy School Lunch Make?
Debates about the importance of school-provided lunches have raged across the world for more than a century.
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China Photos / Stringer / Getty How the Chicken Industry Got Hooked on Antibiotics
Now that drugs have transformed chicken farming, is there any way to escape their dangerous cost?
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Toby Melville / Reuters Britain's Great Tea Heist
In the 1848, the nation’s obsession with tea resulted in one of the biggest thefts of intellectual property in history.
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Mike Blake / Reuters The Peril and Promise of Peanut Butter
The spread that’s poisonous to a growing number of people also is the basis of a medical therapy that saves the lives of millions of children.
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Luke MacGregor / Reuters The Surprisingly Subtle Art of Food Fraud
The long history of faked foods includes horse-meat hamburgers, oil-and dust-peppercorns, and corn-syrup honey.
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Larry Crowe / AP The Creativity of Southern Cooking
The region’s cuisine has a complex history of violence, adaptability, and innovation.
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Seth Perlman / AP Butter Is Back
Its hundreds of varieties are earning it the same cachet as coffee or chocolate.
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Buddhika Weerasinghe / Getty The Transformative Fungus That Powers Japanese Cuisine
A single mold is behind many best-known flavors.
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Jason Reed / Reuters How Vitamins Enabled America’s Processed-Food Revolution
The concept that the human body needs minute amounts of invisible substances to survive is hardly more than a century old.
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Fred Ernst / AP The Joys and Disappointments of Being a Supertaster
Humans can all taste the same things, but things don’t taste the same to all people.
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Thomas Peter / Reuters The Sommeliers Who Lick Rocks to Train Their Palates
A history of wine obsessives
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Jason Lee / Reuters How the Microscope Challenged Vegetarianism
Scientific innovations have a long history of fueling debates over the morality of eating meat.
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Bernadette Szabo / Reuters The Threats to the World's Chocolate Forests
A taste for chocolate has spread around the globe, but its supply is in jeopardy.
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Larry Crowe / AP The French Aristocrat Who Invented the Restaurant
Originally a “restaurant” referred to a type of soup.
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Eric Thayer / Reuters The Medical Origins of Seltzer
Before the advent of modern medicine, people “took the waters” in naturally carbonated springs to cure all varieties of illness.
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Reuters / Lucy Nicholson The Flavors That Define American Cuisine
Contrary to its bland reputation, American food has been spicy from the start.
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Nicola Twiley The Healing Powers of Honey
Thousands of years after the ancient Egyptians dressed their wounds with the sweet stuff, modern medicine is still exploring honey's antibacterial properties.
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Amy Forliti / AP The ‘Sioux Chef’ Reviving Native American Cuisine
Native chefs and farmers are bringing back lost flavors in hopes of fighting diabetes and obesity.
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Regis Duvignau / Reuters We Are in the Golden Age of Oysters
But climate change could end it.
