Gastropod

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 F...

29 Marras 201640min

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 evap...

15 Marras 201640min

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 na...

1 Marras 201641min

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 a...

4 Loka 201642min

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 lim...

13 Syys 201626min

Salt is a magical substance. It reduces bitterness, enhances sweetness, boosts flavor, and preserves perishable foods. Without it, we would die: the human body can’t make sodium, but our nerves and mu...

23 Elo 201640min

If you haven’t tasted kombucha yet, you probably will soon. The sour-sweet, fizzy, fermented tea is becoming ubiquitous in trendy cafes, workplaces, and health food stores across America. Where did it...

8 Elo 201640min

Roughly two percent of Americans are Jewish, and only a small fraction of them keep kosher. Yet between a third and a half of all packaged food in an American supermarket has a kosher label on it. How...

26 Heinä 201642min