Food

Pad thai is made by stir frying thin flat rice noodles in garlic, chai poh (Chinese sweet-salty preserved radish), dried shrimp and tofu, with a sauce made of ​fish sauce, tamarind paste and palm sugar.

The Surprising History of Pad Thai

The national dish of Thailand is actually a fusion of Thai and Chinese food cultures

More than 30 different varieties of cherry tomatoes are grown at this farm in Hillsborough.

Savor the Bountiful Flavors of Summer

These 15 images from the Smithsonian Magazine Photo Contest offer a taste of the season

For Union soldiers, a cup of coffee made hardtack biscuits more palatable. 

How Coffee Helped the Union Caffeinate Their Way to Victory in the Civil War

The North’s fruitful partnership with Liberian farmers fueled a steady supply of an essential beverage

More than just a place to eat, many French country bistros offer lodgings and sell local produce. But the transactions of greatest value are the social ones, in which locals come together over a meal or a drink to discuss everything from pressing politics to idle gossip. 

Will the Bistro Save France's Rural Villages?

Because these social hubs are the glue holding communities together, a growing movement seeks to protect them on UNESCO’s Intangible Cultural Heritage list

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There's More to That

America’s Best New Restaurant Celebrates the Flavors of West Africa

The James Beard Award-winning Dakar NOLA is at the forefront of a generation of fine-dining establishments determined to educate foodies about the true origins of “Southern” cuisine

"Top Chef" contestant Eric Adjepong's scallop yassa

These Chefs Are Elevating African and Caribbean Cuisines From Carryouts to Fine Dining

More Americans are eating and learning about dishes such as fufu and curried goat in establishments recognized by the highest echelon of the culinary world

Zongzi are dumplings made from sticky glutinous rice wrapped neatly in a bamboo leaf and filled with umami-rich ingredients, like marinated pork, shiitake mushrooms, peanuts and beans.

How Zongzi Became the Must-Eat Food During the Dragon Boat Festival

A festive recipe to ward off sea monsters remains a staple of one of China’s biggest cultural events

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There's More to That

How Americans Got Hooked on Counting Calories More Than a Century Ago

A food history writer and an influential podcast host tell us how our thinking about health and body weight has—and hasn’t—evolved ever since Dr. Lulu Hunt Peters took the nation by storm

A number of people deserve credit for the birth of the Pop-Tart.

The Contentious History of the Pop-Tart

In the 1960s, two cereal giants raced to develop a toaster pastry

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Tweak the Recipe of This Australian Biscuit, and You Can Get a Hefty Fine or Even Jail Time

On April 25, a national holiday called Anzac Day, Aussies enjoy an Anzac biscuit in honor of military veterans

Farmer Robert Tomlinson harvests forced rhubarb by candlelight on his farm in Pudsey, near Leeds in northern England, in January 2022. 

Northern Europe and the British Isles

The English Farmers Who Harvest Rhubarb by Candlelight

The secret to the world’s sweetest rhubarb? Sealed sheds, total darkness and a little old-fashioned flair

A bright spot for sake is in America. In 2022, according to the Japan Sake and Shochu Makers Association, the U.S. was the No. 1 export market in terms of volume and second market in value for sake. 

An American-Made Sake Movement Is Underway

In the last decade, a truly homegrown effort has bubbled up in the United States

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How Kids Cornered the Market on Lemonade

The tangy tale of how America’s children learned to squeeze life for all it’s worth

Not many home cooks are aware that pasta’s nutritional value is affected by its preparation.

Your Ten-Step Guide to Cooking the Perfect Pasta, Including How to Salt the Water

Following these pieces of advice from chefs will ensure tastier, more nutritional noodles for all

Minerals and algae form patterns in the scalding hot water at Grand Prismatic Spring in Yellowstone National Park's Midway Geyser Basin. Yellowstone National Park has more than 10,000 thermal features, making it the largest concentration of active geysers in the world.

How a Microbe From Yellowstone's Hot Springs Could Help Feed the World

A Chicago startup has turned a fungus found by NASA into a protein-packed food

The “Studentenkuss,” or Student Kiss, is a praline nougat on a waffle wafer covered in dark chocolate, about the size of a Reese’s Peanut Butter Cup.

How This German Chocolate Shop Created a Sweet Way for Young Admirers to Pass Love Notes

For more than 150 years, Heidelberg locals and tourists have enjoyed the "Studentenkuss," or Student Kiss—a praline nougat on a waffle wafer covered in dark chocolate

Tang yuan fill the bowls of Asian households worldwide during Lunar New Year celebrations, the white, spherical desserts serving as edible representations of the moon shining overhead.  

A Lunar New Year Staple, Tang Yuan Are a 'Dose of Luck and Sweetness'

The chewy rice balls ooze with indulgent filling and layers of symbolism

This plate, depicting a banquet being prepared for Babur and his relatives, is one of 143 miniatures in a 1590 illustrated version of The Babur-nama.

Feast Your Eyes on the Stunning Islamic Art in This New Exhibition

A sumptuous new show in Los Angeles aims to leave museumgoers hungry for more

Born in Cameroon, Ada Anagho Brown moved to the United States as a child and now plans trips to Central and West African countries based on her clients’ DNA.

Tracing a Lost Ancestry

A Journey to Discover an African Homeland

New generations of Black Americans are taking intimate tours that connect them with the lands and cultures their ancestors were forced to leave behind

Plov is a dish made of rice, beef or lamb, oil or animal fat, carrots (usually cut into matchsticks), and onions, cooked with cumin and salt in a large pot.

Rich or Poor, Uzbeks Eat Plov

The beloved medley of rice and meat is the national dish of Uzbekistan

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