To painters and poets in late-1800s France, absinthe was "the green muse" or the "green fairy," an almost magical potion... more

Every day, at the end of service, restaurants throw away tons of entirely edible food: heaps of pastries and whole... more

It’s already begun: that time of the year now known across the land as Decorative Gourd Season. Squash are everywhere—carved... more

The produce section of most American supermarkets in the 1950s was minimal to a fault, with only a few dozen... more

School’s back in session, and kids are boarding the bus with lunchboxes in tow. Many of them contain sandwiches stuffed... more

About ten years ago, insects were constantly being hyped as the future of food. Headlines proclaimed that, within the decade,... more

When you buy a bottle of rum in the United States, by law nearly all the federal taxes on that... more

Guest episode: In this episode we introduce you to a part of our bodies that was invisible to Western scientists... more

You asked, and we’re answering—again! Ask Gastropod returns to answer some of our listeners’ most pressing culinary queries: how did... more

It's not your imagination, food allergies are really on the rise. One recent study found that severe allergic reactions to... more