How to not poison yourself and your loved ones. How did people chill their butter before the age of refrigeration? For the …

The perfect dish for everyone who loves their food extra crispy. If you’re the kind of person who loves unexploded popcorn kernels, …

How the “cockroach of the ocean” became a delicacy. If you ask 10 people to name a food that rich people eat, …

Here’s how tapioca pearls are made. These days, boba tea is a worldwide phenomenon, but even its most ardent fans may not …

How our genetics impact our taste buds. Most of the world loves cilantro, a refreshing herb with a bright, verdant character. But …

Your parents had this a little off, but they had the right idea. “If you swallow chewing gum, it’ll stay in your …

Say hello to Maryland’s deep fried crab cake. Also called the crab *puff*, the fluff is one of those deeply regional foods …

Not necessarily—there’s complicated environmental math involved. Along with rising temperatures and sea levels, our oceans’ plastic content continues to skyrocket. Beached whale …

The smoked fish you’ve been calling lox is actually something else entirely. Making lox is easy, right? You cure a side of …

How to make coffee under pressure. To vastly over-simply things, espresso is coffee made under pressure. Specifically, it’s the result of forcing …

These essential ingredients aren’t just good eating—they’re ingenious agriculture. North America’s three sisters aren’t people; they’re crops. Corn, beans, and squash, to …

Cool down your dough for a tastier, chewier cookie. If you’ve ever been puzzled by a chocolate chip cookie recipe that calls …

And what a “waxy” potato really means. The conventional kitchen wisdom is that “starchy” potatoes like russets and Yukon Golds are best …

Sorry if this ruins figs for you. Like those of dumplings and sandwiches, the definition of veganism isn’t set in stone. Some …

How the dairy world’s most seductive curds get their stink. Washed-rind cheese—think gloriously stinky Epoisses, Limberger, and Taleggio—looks like something went wrong …

The science behind our favorite fizzy candy. A spoonful of fizzy Pop Rocks is an instant party in your mouth, and the …

Why a few pine nuts can make everything you eat taste bitter for days. In 2001, the Belgian Anti-Poisons Center took notice …

How the king of cocktails got its connection to the Big Apple. There’s something unapologetically dorky-cool about ordering a Manhattan in a …

And why a French tire company has so much power in the world of fine dining. A top-of-the-line hotel may have five …

One of the things we love about Yotam Ottolenghi’s cookbooks, from Ottolenghi to Jerusalem to Plenty, is that it’s hard to crack …

It’s not commercially available (yet), but some scientists are excited about this nutrient-dense solution. The Pacific beetle cockroach isn’t like other bugs: …