Food & Culture deals with how we perceive food in our daily lives and how it can affect us in both positive and negative ways.
Wasted Bread Is Being Brewed Into Craft Beer
Carbon Foam From Burnt Bread Could Save Lots of Dough
Ketchup: How to Keep the Non-Newtonian Fluid From Messing Up Your Next BBQ
Who invented salted caramel?
How Food Tasters Work
How Processed Food Saved the World
Calling a Watermelon 'Seedless' Is Kind of False Advertising
Why does ginger settle an upset stomach?
Would You Pay $56 for Five Potato Chips?
Champagne Science: There's a Lot Going on in That Bottle of Bubbly
The sound and smell of bacon sizzling on the stove sends your taste buds into overdrive. But how bad is it really?
By Kathryn Whitbourne Sep 1, 2017
Cricket farming is growing in popularity as people learn their nutritional importance, and environmental, economic and social sustainability.
By Michelle Konstantinovsky
Hunger doesn't always feel like a grumble in the tummy. And a grumble doesn't always mean you're truly hungry, either.
By Kate Kershner Jul 6, 2017
Homer Simpson's favorite snack was once called 'oily cakes.' Get more on this story and other fun history on doughnuts.
By Kathryn Whitbourne Jun 2, 2017
Americans toss nearly 40 percent of the nation's food supply — enough to provide more than two-thirds of the country with a healthy daily diet of fresh fruits and vegetables.
By John Perritano May 31, 2017
The United States grows billions of dollars of corn every year. Though little of that goes to feeding its citizens. Is that the best farm policy going forward?
By John Perritano May 8, 2017
Have you jumped on the bone broth bandwagon? Then the rest of the world has you to thank for driving up the price of the bones that go into making it.
By John Perritano Apr 12, 2017
Famine is gripping parts of Africa and millions could be on the verge of starvation. The numbers from a new study show food insecurity is increasing globally. But why?
By Alia Hoyt Apr 10, 2017
There's definitely an art to making pasta. But knowing the science behind the dough it is how to make truly perfect pasta.
By John Perritano Mar 31, 2017
As demand for olive oil is at its peak, production is at its lowest in Southern Europe, which accounts for 70 percent of the world's supply. Is a shortage on the horizon?
By John Perritano Feb 24, 2017
Why, when hungry, do we crave warm food more than something cold? It may have something to do with your nose. Or your gut. Or your brain.
By Jesslyn Shields Feb 23, 2017
Wine may give the body a little protective boost, a new study finds, but that's still no reason to reach for a smoke.
By Patrick J. Kiger Nov 29, 2016
A chicken nugget that looks like a U.S. President? Meat resembling a certain Sith Lord? Sometimes the eye plays tricks on you, and things get weird.
By Laurie L. Dove Nov 23, 2016
Research shows that weaving courses of different culinary traditions into the same meal could increase overall satisfaction.
By Laurie L. Dove Nov 3, 2016
It's not just in your mind – a study showed that pairing cheese with wine made wine taste better. Here's why.
By Karen Kirkpatrick Oct 31, 2016
And that can be bad news for your waistline.
By Kate Kershner Jul 28, 2016
Joey "Jaws" Chestnut reclaimed the throne at the 2016 Coney Island competitive eating contest, while Miki Sudo defended her crown for the third year.
By Christopher Hassiotis Jul 6, 2016
And this isn't the first time people have committed crimes for "green gold."
By Lauren Vogelbaum Jun 16, 2016
The Lone Star state has a small problem with white-tailed deer. Who's hungry for venison?
By Sarah Gleim Mar 8, 2016
How does a kudzu salad sound? Or maybe a roasted guinea pig? Both are plentiful, and both don't often appear on U.S. restaurant menus. Should they?
By Sarah Gleim Feb 29, 2016
Insect oil is going to waste. It's clean, it's healthy, and we should be using it. Oh, except for roach oil. Apparently that smells disgusting. No surprise there.
By Karen Kirkpatrick Feb 1, 2016
Increased production in Asia and Central America may not be enough to offset Brazil's coffee losses due to drought. What does the future hold?
By Sarah Gleim Jan 20, 2016
Part salad dressing and part condiment, ranch is so popular in the U.S. that some people might consider it a food group. What in the world is ranch dressing actually?
By Ben Bowlin Jan 15, 2016
A recent Austrian study has shown that stroking a calf on its neck during the first two weeks of its life has a positive impact on future growth and milk production.
By Laurie L. Dove Jan 14, 2016
Why waste time cooking, eating and, um, mixing when you can just glug your nutrients down in a matter of minutes? That's the idea behind Soylent 2.0.
By Julia Layton Oct 26, 2015
5 Things You Didn't Know About the Autumnal Equinox
Would a Hobbit Be Healthy Enough to Go Adventuring?
What Epic Space Missions Like Cassini Teach Us About Ourselves