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.
... and keep others off of it
The U.S. lifted a long-standing ban on importing Indian mangoes in 2007. So why is it still so hard to find full-flavored fruit?
In the U.S., chemicals like borax were common in foods from bacon to margarine, until a shocking series of experiments revealed their toxic effects.
The dessert was once as high status as it is squishy.
After harnessing fire, kitchenware is the most important invention to food as we know it.
The ability to turn flames on and off at will was “one of the single greatest contributors to human happiness in the kitchen.”
Cooking has often been a tool for protest and resistance, even when it resulted in gross meals served at the White House.