Are Hybrid Grapes the Future of Wine?
Scientists, growers and winemakers are working with experimental varieties to adapt to the effects of climate change
A Brief History of Ireland’s Carrageen Moss Pudding
The curious dessert—combining a seaweed found on the Emerald Isle’s coast with dairy—lies in the hands of regular folks who enjoy a challenge
Why Do Some Humans Love Chili Peppers?
An anthropologist traces the origins and paths of one of his favorite kinds of plants
Experience Panama’s Coffee Farming Tradition in the Chiriquí Highlands
A coffee circuit connects 15 farms that offer tours and tastings in what’s been called the “Napa Valley of coffee”
The Contentious History of Official State Foods
How a bill about muffins, chili, or plums becomes law—or doesn’t
How Much Meat Should We Eat?
To be sustainable, scientists say we should consume fewer animals products
North Carolina’s Oyster Trail Aims to Give the Farmed Shellfish Industry a Boost
In the tradition of wine and ale trails, the state’s new tourism offering highlights restaurants, farms, festivals and markets
How Puerto Rico Became One of the Caribbean’s Top Agritourism Destinations
Across the island, certified sites invite both travelers and local residents to experience farming practices and traditions firsthand
Eight Superfoods That Could Future-Proof Our Diet
These climate-resilient crops could find more prominent placement on our plates in the next few decades
Is Seaweed the Next Big Alternative to Meat?
From kelp burgers to bacon of the sea, sustainable food entrepreneurs are innovating to charm hungry omnivores
Panama’s Sancocho Is a Soup That Can Cure It All
The cherished stew is a welcome remedy for homesickness—or even a hangover
This Museum Is Asking People to Remake Famous Artworks With Cake
Through its annual bake-off, the Blanton Museum of Art in Austin, Texas, provides a fun way for the public to engage with its collections
A Brief History of Red Drink
The obscure roots of a centuries-old beverage that’s now a Juneteenth fixture
Grace Young, Who Documented the Toll of Anti-Asian Hate on NYC’s Chinatown, Receives Julia Child Award
A $50,000 grant is awarded to the culinary historian for her advocacy of Chinese-American culture and cuisine
Have Scientists Designed the Perfect Chocolate?
Part of a burgeoning field of ‘edible metamaterials,’ Dutch physicists found that 3-D printed spiral-shaped candies give the ideal eating experience
A Brief History of Puerto Rico’s Beloved Mofongo
And how you can make the hearty, ‘crunchy-soft’ meal
Why Your Favorite Sugary Breakfast Cereal Is Suddenly Everywhere
Nostalgia for childhood has led to new, fanciful flavors of maple syrup, snacks and even legal marijuana
A Gentile’s Guide to Keeping Kosher for Passover
Pizza and pasta are pretty obviously out, but what are the other no-nos?
‘Is It Cake?’ Builds on a Lengthy Tradition of Visual Deception
The ‘fool the eye’ desserts hearken back to paintings from a period in American history when there was anxiety over fakes, fraudsters and misinformation
The Lure of Puerto Rico’s Chinchorros
Eating, drinking and dancing between food stalls has become a popular way to experience the island
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