Latest food Stories
Stop living in fear and buy the whole fish
The scientific way to make perfectly creamy fondue
Turn a cheap chicken dinner into a Turkish street-food getaway
The secret to perfectly crispy fried chicken
This scientist thought he’d found the source of all sexual energy
Making homemade ramen noodles is surprisingly challenging and totally worth it
Why you should be adding salt to your cocktails
Eight ways that taking a real lunch break can improve your work (and life)
The safest way to eat at your favorite restaurant during the pandemic
Eight great sandwiches to make with your wild game and fish
Five burning questions about tequila, answered
The four best ways to cook a burger
The inconvenient truth about Burger King’s ‘reduced methane’ Whopper
Twelve gorgeous layer cakes to make right now
COVID-19 is exposing the food deserts around Native American reservations
How to make creamy, authentic-tasting gelato at home
When we’ll return to these ‘normal’ activities, according to experts
This smart grill thermometer gives barbecue beginners a big assist
The latest guidance on how to prevent cancer
The history and mystery of America’s long-lost pickle sandwich
Almost everything you know about cheese is wrong
Meet the hard-working microbes that make your favorite cheeses
Eight international cheeses you need to try once
Mummified ankylosaur offers a rare glimpse of a dinosaur’s last meal
A beginner’s guide to freshwater fishing
Five exquisite, easy martinis you can make at home
There’s a reason looking at food photos makes you hungry
Twenty dessert recipes that work better in warm weather
Stay-at-home science project: Grow your own rock candy
Carrots were once a crucial tool in anti-Nazi propaganda
Sixteen protein-packed veggie dishes to get you through any meat shortage
This weird trick can make an onion taste like an apple
Stay-at-home science project: Make ice cream in a bag
Now is the time to start tracking your food
Carrot-top pesto, beet ketchup, and other recipes for using up odds and ends in your fridge
Tomatoes, tempura, and other foods whose origins will surprise you
Ten weeds you can eat
We finally know which bacteria give kimchi its power
Why farmers are forced to let food rot during the shutdown while others go hungry
Twelve classic products that were perfect from the start
How to start your own survival garden
How to brew beer at home in a week
Is it possible to boost your immune system?
The best way to freeze fresh meat
To brew the world’s most expensive cup of coffee, upgrade that Keurig
COVID-19 has exposed serious food-security issues in the US. Technology can help.
Ancient crystals show that beer has always had a place at the table
Twelve meals you can make from frozen produce during uncertain times
Basturma, baby! Make your own Armenian charcuterie.
This Alaskan town is a crucial stop on the Iditarod—for its pie
Eleven soup recipes perfect for freezing and hoarding
From the death cap to the alcohol inky: seven poisonous mushrooms you definitely don’t want to eat
Bread machines for any toasty kitchen
Inside Chipotle’s two-year process of reinventing its queso
Save money by making better coffee at home
Seagulls hunger for food touched by human hands
Thank syphilis for these three major fashion trends
Hit the trail with homemade fruit leather and other dehydrated snacks
How much acid should you give an elephant? These scientists learned the hard way.
Make the most out of the latest, greatest apple—the Cosmic Crisp
When it comes to food, sound is as important as taste
Bone broth: a miraculous health tonic, or just a crock of soup?
The ‘chew chew cult’ is a Victorian diet fad that should really, really never come back
It’s not just you: Restaurants have gotten too loud. But there are some fixes.