Mexico’s small-scale maize farmers are under threat.
Tom Philpott considers the recent Stanford report on organic produce.
More reflection on the latest pro/anti-organics bunfight.
Water and meat consumption.
The history of the lunchbox.
Harvesting a climate disaster.
Chinese farmers in Russia.
A journey along the Silk Road helps to explain the genetic influence over food preference.
The science behind flavour combinations.
The names of pasta shapes. (Thanks, Mum!)
The Royal Society’s top twenty inventions in the history of food and drink.
The journey of a wheel of cheese, from Spain to New York.
Eating in Moscow.
The problem with TV cookery.
A socialist’s guide to drinking.
Re-imagining the ice cream shop.
In praise of buttermilk.
Three good things on a plate.
What it’s like being a chef in Silicon Valley.
The Zagat guide gets London badly wrong.
How to make bourbon salt.
A guide to African cuisine in Paris.
Ruth Bourdain remains at large.
Puddings made with berries.
The rise and rise of Peruvian cuisine.
Calvin Trillin on ceviche.
Will Self on Garfunkel’s.
George Washington’s small beer.
Lebanese steak tartare.
The Renaissance of Nigerian Cuisine.
Seven things to do with apples.
Escher-inspired food art.
What couscous to buy.
Eating fish in Greece.
Lausanne‘s weekend market.
A man drives across the US, using only bacon as currency.
The Onion on Hostess‘s bankruptcy.