The Ten Best Books About Food of 2024
Travel to the American South, Vietnam and beyond with this year’s best cookbooks, memoirs and historic deep dives
What Food Was Served at the First Thanksgiving in 1621?
Turkey may have been part of the holiday meal, along with venison, shellfish and corn, but pies and potatoes were decidedly not on the menu
Discover the Fresh and Unexpected Flavors of Slovenia, a Secret European Delight
In the young, tiny nation, inventive chefs are putting their own twists on classic regional dishes, using river trout, berries and other locally sourced delicacies to create some of the hautest cuisine around
See the Tools and Gadgets From Julia Child’s Kitchen That Reveal How the Beloved Chef Cooked
From the microwave to the food processor, the book author and television personality tried many appliances and devices to figure out the best ways to use them for her audience
The Rebellious History of Mooncakes, the Note-Passing Dessert That Liberated China
During Mid-Autumn Festival, Chinese around the world eat the miniature molded and filled cakes to wish their families wealth and happiness
Robots Are Coming to the Kitchen. What Does This Mean for Everyday Life?
Can automated restaurants still be community and cultural spaces, or will they become feeding stations for humans? These and other questions loom as new food tech reaches the market
The Race to Save Mezcal From the World
Climate change, corporate money, soaring demand—can Mexico’s local agave growers find a viable path for a beloved beverage?
From Sprites to Schnapps, Take a Spirited Trip Through Germany’s Black Forest
On the scenic Oberkircher Brennersteig trail, home of Snow White and the Seven Dwarfs, travelers won’t go thirsty
Bananas and Curry on Pizza? That’s How the Swedish Do It
Before you turn your nose up at the sweet and spicy combination, consider its roots in the country’s post-World War II food culture
Why Are Fishermen Braving Dangerous Waters to Harvest Bizarre-Looking Sea Creatures? They’re Delicious
Gooseneck barnacles are tasty, but expensive, given the skill and guts it takes to gather them from slick rocks slammed by waves
The Boozy History of Baba au Rhum
The French are known for their pastries, but few desserts garner as much attention as this dried-out cake resuscitated with rum
The Surprising History of Pad Thai
The national dish of Thailand is actually a fusion of Thai and Chinese food cultures
Savor the Bountiful Flavors of Summer
These 15 images from the Smithsonian Magazine Photo Contest offer a taste of the season
How Coffee Helped the Union Caffeinate Their Way to Victory in the Civil War
The North’s fruitful partnership with Liberian farmers fueled a steady supply of an essential beverage
Will the Bistro Save France’s Rural Villages?
Because these social hubs are the glue holding communities together, a growing movement seeks to protect them on UNESCO’s Intangible Cultural Heritage list
America’s Best New Restaurant Celebrates the Flavors of West Africa
The James Beard Award-winning Dakar NOLA is at the forefront of a generation of fine-dining establishments determined to educate foodies about the true origins of “Southern” cuisine
These Chefs Are Elevating African and Caribbean Cuisines From Carryouts to Fine Dining
More Americans are eating and learning about dishes such as fufu and curried goat in establishments recognized by the highest echelon of the culinary world
How Zongzi Became the Must-Eat Food During the Dragon Boat Festival
A festive recipe to ward off sea monsters remains a staple of one of China’s biggest cultural events
How Americans Got Hooked on Counting Calories More Than a Century Ago
A food history writer and an influential podcast host tell us how our thinking about health and body weight has—and hasn’t—evolved ever since Dr. Lulu Hunt Peters took the nation by storm
The Contentious History of the Pop-Tart
In the 1960s, two cereal giants raced to develop a toaster pastry
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