The Remarkable Versatility of Tonic Water
How an antimalarial medicine became a cocktail sensation
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Ganna Martysheva / Shuttterstock McDonald’s Is Inescapable
How did a tiny teen hangout become one of the world’s most ubiquitous sources of food?
Gene J. Puskar / AP A Menu of Invasive Species
One approach to dealing with unwanted plants and animals: Eat them.
Robert F. Bukaty / AP How the Kiwi Queen Transformed America’s Supermarkets
Seventy years ago, most Americans had never heard of sugar snap peas or spaghetti squash or passion fruit. What changed?
Aleksandar Mijatovic / shutterstock The Fermented Food That Made It Big
How a staple of Korean cuisine became a flavor at California Pizza Kitchen
Brian Yarvin / Getty The Behavioral Economics of Restaurant Menus
Subtle tweaks in pricing and design can nudge diners toward more expensive meals.
Susan Wood / Getty The Most Delicious Foods That No Longer Exist
Humans have eaten thousands of species into extinction. Some, supposedly, were to die for.
Bettmann / Getty Images The Rise and Fall and Rise of the American Tiki Bar
Kitschy faux-Polynesian drinks have made a dramatic comeback, and it began with one man’s fixation on Don the Beachcomber.
Eric Risberg / AP The Yogurt Industry Has Been Using CRISPR for a Decade
Long before there were CRISPR babies, there was CRISPR dairy.
Aris Messinis / Getty The Colonial Origins of Mexico’s National Dish
How indigenous tradition, Old World ingredients, Islamic cuisine, and a convent combined to make mole a staple
Omar Torres / Getty
