Food & Cooking
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The Pure Food and Drugs Act
The US House history office recounts how muckraking journalists and poison squads pushed Congress to pass the Pure Food…
The World's Deadliest Thing
Food writer Anthony Warner tells the story of botulinum toxin, the deadliest substance known, and how fear of it quietly…
There and Snack Again
A couple watches all three extended Lord of the Rings films while eating every food the characters eat on screen, and do…
Tony
The Wire creator David Simon's long personal remembrance of how he became friends with Anthony Bourdain, and what Bourda…
Turmeric and Lead Poisoning in Bangladesh
Stanford Medicine tells how scientists traced high lead levels in pregnant women to a toxic colorant added to turmeric,…
We Eat at the Worst Michelin Starred Restaurant, Ever
Travel writer Geraldine DeRuiter's hilarious account of a marathon tasting menu at Bros. in Lecce, Italy, where course a…
What I Ate as an Unpaid Intern at Noma
A cook recounts the staff meals and daily food of an unpaid internship in the kitchen at Noma, with reflections on the e…
What's Noka Worth?
A legendary piece of food investigation that dissects a luxury chocolate brand selling at hundreds of dollars a pound an…
Why Don't Americans Eat Mutton?
A Modern Farmer feature on why lamb fills American shelves while mutton is nearly absent, tracing the history, farming e…
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Why is my orange green?
A plant scientist explains why oranges grown in the tropics often stay green when ripe, how chlorophyll breakdown depend…
Why jalapeno peppers are less spicy
An explanation of why modern jalapenos have lost their heat, tracing decades of deliberate breeding at Texas A&M and deb…
Wild Food UK
A British foraging reference with photo-driven identification guides for wild mushrooms, plants, and berries found in th…
William Burroughs and London's First Espresso Bar
A London history blog tells how Soho's first espresso bar opened in 1953 and how William Burroughs later put a curse on…
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