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Jeff Rotman / jeffrotman.com How Many Fish Are in the Sea?
Counting fish is a daunting but essential task in protecting aquatic ecosystems—and now artificial intelligence, autonomous submarines, and drones can help.
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Larry Crowe / AP Kelp Is the New Kale
The global seaweed harvest is worth more than all the world's lemons and limes.
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Yuya Shino / Reuters The Salt Wars
A look at the many conflicts over the precious, tasty mineral that humans need to survive
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Charles Krupa / AP The Mystery of Kombucha Culture
The fizzy, fermented tea is not the cure-all that its devotees want it to be, but it still might have health benefits.
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Shannon Stapleton / Reuters When Jewish Law Met Processed Food
The quest to keep kosher has shaped America’s grocery stores.
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Al Behrman / AP As American as Fried Chicken
The dish, like the nation that popularized it, has a complicated, often contradictory history.
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Baloncici / Shutterstock Can Edible Ice-Cream Containers Reinvent Food Packaging?
The environmental cost of boxes, cans, and jars has sparked a movement to change how food is stored.
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J. Scott Applewhite / AP Photo Who Invented the Cherry Tomato?
The fruit's origin is a culinary mystery.
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Sara Hylton / Reuters Is Beer Made With Roast Chicken Tasty?
Independent brewers are playing with ancient ingredients to invent new flavors.
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Chris O'Meara / AP The Secret History of Citrus
The fruit isn't as commonplace as it seems—at one point, it even inspired the Mafia.
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Jack Kurtz / Zuma Press / Corbis A History of the Greatest Food Heists
From the Hamburglar to boosted almond trucks
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Mario Anzuoni / Reuters The World’s Most Popular Drug
Why caffeine has such a hold on the brain and body
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Mario Anzuoni / Reuters Rethinking the Calorie
The simple weight-loss formula—burn more energy than you consume—may actually be holding us back in the fight to curb obesity.
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The Solution to Human Regeneration May Hang in a Long-Neglected Branch of Science
