How an antimalarial medicine became a cocktail sensation
How did a tiny teen hangout become one of the world’s most ubiquitous sources of food?
One approach to dealing with unwanted plants and animals: Eat them.
Seventy years ago, most Americans had never heard of sugar snap peas or spaghetti squash or passion fruit. What changed?
How a staple of Korean cuisine became a flavor at California Pizza Kitchen
Subtle tweaks in pricing and design can nudge diners toward more expensive meals.
Scientists dreamed of genetically engineering a flower patterned in the Games’ blue-and-white checkerboard emblem.
Humans have eaten thousands of species into extinction. Some, supposedly, were to die for.
Kitschy faux-Polynesian drinks have made a dramatic comeback, and it began with one man’s fixation on Don the Beachcomber.
Long before there were CRISPR babies, there was CRISPR dairy.
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?