Food

Market research firm Fact.MR estimated that global nonalcoholic wine sales reached $1.6 billion in 2021 and will double in the next decade.

The Science Behind Nonalcoholic Wine

Drinking habits are changing, and vintners are exceeding tasters' expectations with new options stripped of their alcohol

An experimental vineyard at Cornell AgriTech’s McCarthy Farm in Geneva, New York, where researchers are studying hybrid grapes

Are Hybrid Grapes the Future of Wine?

Scientists, growers and winemakers are working with experimental varieties to adapt to the effects of climate change

Dehydrated carrageen looks nothing like the beautiful red fronds easily identified in coastal rocky pools.

A Brief History of Ireland's Carrageen Moss Pudding

The curious dessert—combining a seaweed found on the Emerald Isle's coast with dairy—lies in the hands of regular folks who enjoy a challenge

A vendor displays chili peppers at a local market in India. 

Why Do Some Humans Love Chili Peppers?

An anthropologist traces the origins and paths of one of his favorite kinds of plants

A worker sorts coffee beans at the Lamastus Family Estate farm in Boquete, a region known the world over for its coffee varieties.

Panama

Experience Panama's Coffee Farming Tradition in the Chiriquí Highlands

A coffee circuit connects 15 farms that offer tours and tastings in what's been called the "Napa Valley of coffee"

Few arguments showcase the fraught politics of state foods than the debate over red and green chiles in New Mexico.

The Contentious History of Official State Foods

How a bill about muffins, chili, or plums becomes law—or doesn't

Research indicates that those of us in the West should eat less meat to live more sustainably.

How Much Meat Should We Eat?

To be sustainable, scientists say we should consume fewer animals products

As the North Carolina farmed oyster industry grows, advocates hope to fuel consumer demand and build the industry’s profile with a tourism “trail.”

North Carolina's Oyster Trail Aims to Give the Farmed Shellfish Industry a Boost

In the tradition of wine and ale trails, the state’s new tourism offering highlights restaurants, farms, festivals and markets

A family-owned coffee farm in Adjuntas, Puerto Rico, Hacienda Tres Ángeles teaches visitors about the coffee making process from “crop-to-cup.”

How Puerto Rico Became One of the Caribbean's Top Agritourism Destinations

Across the island, certified sites invite both travelers and local residents to experience farming practices and traditions firsthand

The female pandanus plant of the Asia Pacific region produces a vitamin- and potassium-rich pineapple-like fruit.

Good News

Eight Superfoods That Could Future-Proof Our Diet

These climate-resilient crops could find more prominent placement on our plates in the next few decades

Royal kombu (aka sugar kelp) harvested from the Netherlands’ first organic seaweed farm enriches and flavors the Dutch Weed Burger’s soy-chip-based patty.

Innovation for Good

Is Seaweed the Next Big Alternative to Meat?

From kelp burgers to bacon of the sea, sustainable food entrepreneurs are innovating to charm hungry omnivores

In Panama, sancocho is a national dish.

Panama

Panama's Sancocho Is a Soup That Can Cure It All

The cherished stew is a welcome remedy for homesickness—or even a hangover

This year, sixteen bakers delivered on the challenge.

Good News

This Museum Is Asking People to Remake Famous Artworks With Cake

Through its annual bake-off, the Blanton Museum of Art in Austin, Texas, provides a fun way for the public to engage with its collections

Early efforts to sow hibiscus on the mainland had mixed success. Today it grows in many states; in the South, hibiscus used in punch is known as “Florida Cranberry.”

Race in America

A Brief History of Red Drink

The obscure roots of a centuries-old beverage that’s now a Juneteenth fixture

Cookbook author Grace Young set out to raise awareness of the struggle that Chinatown's business owners were facing, recording her “Coronavirus Stories”—short on-the-spot video interviews with members of the community.

Grace Young, Who Documented the Toll of Anti-Asian Hate on NYC's Chinatown, Receives Julia Child Award

A $50,000 grant is awarded to the culinary historian for her advocacy of Chinese-American culture and cuisine

Taste testers involved in a recent study preferred chocolate that shattered in their mouth.

Innovation for Good

Have Scientists Designed the Perfect Chocolate?

Part of a burgeoning field of 'edible metamaterials,' Dutch physicists found that 3-D printed spiral-shaped candies give the ideal eating experience

Puerto Rico's unofficial national dish usually consists of fried green plantains mashed with garlic, chicharrón (deep-fried pork skin) and cilantro.

Puerto Rico

A Brief History of Puerto Rico's Beloved Mofongo

And how you can make the hearty, 'crunchy-soft' meal

Sugary breakfast flavors have expanded beyond the cereal aisle.

Why Your Favorite Sugary Breakfast Cereal Is Suddenly Everywhere

Nostalgia for childhood has led to new, fanciful flavors of maple syrup, snacks and even legal marijuana

Close up of plate of Matzah.

A Gentile's Guide to Keeping Kosher for Passover

Pizza and pasta are pretty obviously out, but what are the other no-nos?

Burger or baked good?

'Is It Cake?' Builds on a Lengthy Tradition of Visual Deception

The ‘fool the eye’ desserts hearken back to paintings from a period in American history when there was anxiety over fakes, fraudsters and misinformation

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