Cow milk is out, and plant milk reigns supreme. At least, that's how it feels in the supermarket these days, where the refrigerated section is full of "milk" made from oats, almonds, peanuts,…
Perhaps no other plant is as entwined with pain and pleasure as the chile pepper. But why does it burn—and why on earth do we crave that uncomfortable sensation? How did capsaicin's fungus-fighting,…
If leafy greens and a little vinaigrette is salad, and chicken with mayo is salad, and vegetables in Jello-O are ALSO salad… What exactly is salad?! That's the big question we're tackling this…
As anyone who’s spent time by a crackling campfire or a barbecue pit can attest, the scent of smoke is unmistakable—and surprisingly mysterious. Smoke clings to clothing but vanishes in the breeze.…
‘Tis the season for a glass of bubbly—but this episode we’re not talking champagne, we’re talking seltzer. America is in the throes of a serious seltzer craze, with consumption of the bubbly stuff…
American food has a reputation for being bland—but, according to historical gastronomist Sarah Lohman, “It’s nonsense that Americans don’t like spicy food.” Lohman is the author of a new book, Eight…
Honey seems like a simple, comforting food, slathered on toast, spooned down to soothe sore throats, and beloved of bears, both plush and real. In reality, this sticky combination of bee spit and…
Pasta, sushi, tacos, samosas, and pad thai: In the U.S., enthusiastic eaters will likely be able to name traditional dishes from a wide variety of cuisines around the world. But most of us couldn’t…
This week, we are taking on one of the universe’s great mysteries: how many fish are in the sea? If you stop to think about it, it seems almost impossible to figure out how many fish there are—after…
Seaweed farming is booming: the global harvest has doubled in the past decade, according to a new report from the United Nations University, and it’s now worth more than all the world’s lemons and…
