This tree growing 40 different types of fruit—including varieties of peaches, plums, apricots, and almonds—may look like something plucked straight from the imagination, but it’s very real. And this is how it was made. »
Food prices have risen in the last three decades—but that’s not the whole story. While some foods have gotten more expensive, others have fallen in price dramatically, and a look at the data says a lot about why we eat the way we do. »
How many adults are eating enough vegetables on an average day? Less than 10%, says the CDC—and that incredibly low number somehow manages to get even worse when you look at the state-by-state breakdown. »
Induction cooking is sorcery masked as science through the power of magnets. That’s what I believe in my heart, at least. The heat is created from magnetic induction (as opposed to a gas stove flame or electric heating) which means without the right type of pan, you won’t be able to cook anything, even if the stove is… »
There is a lie running through your cookbooks. No, it’s not that you can substitute crackers for apples in your pie and no one will know the difference (though, come on, let’s be decent to each other, folks: Knock that off.) The lie goes much deeper than all that, and is the source of what I call the Cookbook Paradox.
Hey! What are your plans for that artichoke you’ve got there? You’re going to grill it and serve it with some lemon-butter sauce? That’s cool. We’re just going to stick ours in this MRI machine here. »
People have ascribed sexual powers to certain foods for centuries, but there’s absolutely no scientific evidence any of them will actually give you anything beyond calories and vitamins. But what the hell? Every so often, I’ll try some out and let you know what they’re like. As you read, imagine that I take a bite and… »
Unable to figure out how to offload the small ocean of milk they’ve produced, dairy farmers have landed on an unorthodox solution: They’re burying it by the truckload.
Summer is in full swing, which means it’s time to head outside for some fun in the sun. And you know what that means: hamburgers, hot dogs, watermelon, and more.
I’m really enjoying Zagat’s short doc series that focuses its camera on something and examines in detail how it is made. This time they take a look at salt to find out where good salt comes from. They visited J.Q. Dickinson Salt-Works in West Virginia and Jacobsen Salt in Oregon to see how two small salt shops make… »
I’ve come to believe that mathematics, as an investigative science, as a practical discipline and as a creative art, shares many characteristics with cookery. It’s not just spaghetti alla carbonara, it’s the whole business of inventing dishes and preparing them. It’s an analogy with many parts, and it has consequences. »
Salt and vinegar potato chips are a polarizing topic; you either love them or loathe them. Living with vinegar haters can make life hard, but with the help of just two extremely common ingredients, your family won’t have to battle it out in the chip aisle. »
When we imagine the farms of the next century, the images tend to be cleaner, more clinical, perhaps more akin even to a laboratory than a field. But the future that’s actually on our horizon looks much darker and messier than all that. »
We know that Americans throw out a lot of food, but, hey, why are we doing it? A new survey tries something new to figure it out: It asks us. »
You already knew that the crab in your lunch roll wasn’t really crab — but you probably didn’t know about all the other kinds of imitation foods you eat all the time. From faux wasabi to milk and olive oil that’s partly made up of additives, these are the weird ingredients in the fake foods you eat. »
Today most kinds of foods are available most places — but even so, every place still has something that do just that much better than anywhere else. Tell us in the comments where you are and about a regional dish that you either can’t, or shouldn’t, sample anywhere else. »