How Much Will New Nutrition Labels Help Fight Obesity?
Nutrition labels are changing for the first time since they were introduced two decades ago.
Great Grains: How Ancient Einkorn Became the New “It” Wheat
Einkorn, an ancient grain, is mediocre for baking, difficult to process, and unproductive in the field. Why is it the next food trend?
How Jell-O Wobbled Its Way to Pop Culture Greatness
Jell-O reveals volumes about things that obsess, upset, and fuel Americans.
Putting Words in Your Mouth: The Whimsical Language of Food
Many whimsically named regional foods focus instead on telling a story that often sounds neither delicious nor sophisticated. How do such odd names stick?
Is Margarine Dead?
Though margarine may be in decline, its rise was met with strong adversity throughout the 20th century.
We’re Wasting As Much As Half the Food We Produce
Research suggests that at least half of the food produced is lost before and after it reaches the consumer.
Why Don’t Americans Eat Whale?
Whales have been used for everything but meat in this country. Why is that?
Whole Foods and the Problem With Enlightened Consumption
Whole Foods may promise ethical products, but its offerings often contradict expectations.
The Ocean’s Hot Dog: The Strange History of Fish Sticks
Fish sticks fulfilled the need to repackage an abundance of frozen fillets. But did they become a consumer staple?
Fake Meat: Get Ready for The Synthetic Meat Revolution
New Wave Foods, a Silicon Valley start-up, has developed synthetic shrimp in a lab. Will fake meat revolutionize the food industry?