Casein’s unique structure is the key to smooth brie and melting mozzarella.
The same technology that keeps soldiers' meals edible for weeks now lines your pantry shelves.
For millennia, collecting recipes has been driven more by aspiration than the reality of what’s for dinner.
Mustard has been popular for 6,000 years.
How will new technology change the Italian staple?
Weight-loss fads existed centuries before Oprah and Kim Kardashian.
Saffron has been altering people’s moods for hundreds of years.
A scientific investigation into the mysterious microbes behind tasty bread
In the United States, profits from fraudulent oil can be more lucrative than dealing cocaine.
Cooking has often been a tool for protest and resistance, even when it resulted in gross meals served at the White House.
The sour little berries, once a year-round staple, have been relegated to a Thanksgiving side dish. Can they make a comeback?
A brief history of a surprisingly common tendency among animals, ancient humans included
Italy’s chain of grocery megastores might be the future of American supermarkets.
The history of marshmallow creme is wrapped up in the origins of egg beaters, radio, and Mad Men.
Debates about the importance of school-provided lunches have raged across the world for more than a century.
Now that drugs have transformed chicken farming, is there any way to escape their dangerous cost?
In the 1848, the nation’s obsession with tea resulted in one of the biggest thefts of intellectual property in history.
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.
The long history of faked foods includes horse-meat hamburgers, oil-and dust-peppercorns, and corn-syrup honey.
The region’s cuisine has a complex history of violence, adaptability, and innovation.