The Most Surprising Carnival Treat Might Just Be Pickle on a Stick
Pickles are having a moment, even at small-town fairs, where vendors are serving them up like popsicles
How Popping Open a Can Became the Sound of Summer
More than 60 years ago, an unfortunate picnic set Ohioan Ermal C. Fraze on a path to inventing the first pop-top tab opener for canned beverages
The Evolution of American Barbecue
How America’s meaty tradition grew from Caribbean roots to the four distinct styles we know today
Can American Craft Sodas Save the Soft Drink Industry?
The sector is one of the few in the industry that are forecast to grow
How Spam Became a Staple of Asian Cuisine
When American G.I.s fought abroad in wars in the 20th century, they left behind an unlikely legacy: canned meat
What Made Edna Lewis the Mother of Soul Food
The Virginia-born chef did more than anyone to elevate Southern food to haute cuisine
Picnics Are Back
Gen-Z is spurning restaurants to enjoy hot dates outdoors—echoing the picnic’s racy beginnings
Mimi Sheraton’s 10 Most Memorable Meals
From dinner by candlelight in Denmark to Peking duck in China, the celebrated food critic reveals her most memorable culinary experiences
Salmon Spread Might Just Be the Most Alaskan Food
The smoky snack captures the state’s love for both salmon and preserved foods
What Is Paczki Day?
The Fat Tuesday tradition centered around eating fried, filled Polish pastries is celebrated across the Midwest, but especially in Chicago
The Seesawing History of Fad Diets
Since dieting began in the 1830s, the ever-changing nutritional advice has skimped on science
Haiti’s Beloved Soup Joumou Serves Up ‘Freedom in Every Bowl’
Every year, Haitians around the globe eat the pumpkin dish on January 1 to commemorate the liberation of the world’s first free Black republic
Unearthing the Original Mediterranean Diet
An archaeologist works to find out how much fish ancient Greeks ate
The Science Behind Your Cheese
The food is not just a tasty snack—it’s an ecosystem
The Ten Best Books About Food of 2022
From cookbooks to memoirs to food history, these ten titles will fill you up
Is Hacking Photosynthesis the Key to Increasing Crop Yields?
It’s an agricultural moonshot, but scientists hope to make plants like corn, wheat and barley as heat and drought resistant as cactus
How Truffles Took Root Around the World
For centuries, the wild delicacy grew only in Europe. But improved cultivation techniques have enabled the pricey fungus to be farmed in new places.
Is There a Market for Edible Cactus in the United States?
Often treated as a weed, the versatile prickly pear cactus could be the next big specialty crop
Our Ancestors Ate a Paleo Diet, With Carbs
A modern hunter-gatherer group known as the Hadza has taught researchers surprising things about the highly variable menu consumed by humans past
The Science Behind Nonalcoholic Wine
Drinking habits are changing, and vintners are exceeding tasters’ expectations with new options stripped of their alcohol
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