Quick! Something white, cold, and flaky is falling from the sky. Should you start eating it, perhaps by the spoonful? Maybe—but, more likely, maybe not.
Chipotle announced it will be closing up shop nationwide for a few hours as part of its attempt to halt its ongoing E. Coli outbreak. But why hasn’t the company been able to stop the outbreak, or even find the source yet? The answer isn’t in the restaurant chain—it’s in the bacteria.
A box of powder-cheesed macaroni? Natural! A candy bar? Sure, why not: natural! A can of 7-Up? All natural! A bag of fruit snacks? Just chock full of natural flavor, friend.
Worried that genetically-modified foods could be quietly, secretly, making their furtive way towards your plate even as we speak? Don’t be—you’ve already been eating them for a long time now.
Americans love to go eat to out, and have for a long time. But the way we like to do that has changed quite a bit in the last five decades—and in one way in particular.
In the coffee-world, there’s been quiet rumblings of a shortage brewing for awhile now. And yet, despite the threat, it hasn’t hit quite yet—but that doesn’t mean it’s gone away.
Trader Joe’s announced a voluntary recall of their Triple Ginger Brew this week due to an unlikely reason: Bottles were literally bursting open by themselves. But why was it happening? We think we know the reason.
The world has faced down some incredibly large-scale natural disasters lately—and the wreckage they left in their wake has been considerable. But the one that is most threatening to our food supply is a natural disaster that has been unfolding very slowly.
Something strange is happening in California: A punishing drought has been hanging over the state these last five years. And yet, in the middle of it, water-guzzling almond production is skyrocketing—and has been every year of the drought. What’s going on? The answer lies in an agricultural quirk.
America has a huge, sprawling, incredibly productive agricultural system, the slow-grown product of our history as a farming nation. But that system has already begun changing—and what we’re growing on those farms is going to change dramatically too.
We’ve entered pie season—and with that also comes the season of people telling you their secret pie crust ingredient. For most people, that secret ingredient means one thing: vodka. I know because I used to be one of them. Until I found something much, much better.
Fresh vegetables have a reputation for being a little more pricey than their frozen or canned counterparts. Here’s why it’s not really deserved—but why it will probably still seem like it is anyway.
Guinness recently announced that they were making a change to their two century-old recipe, one that wouldn’t make any use at all of fish bladders. Wait, said many people. Guinness has fish in it?
Rice: It’s not just delicious, it’s also the building block of a large percentage of the world’s diet. But rice—and how we finally figured out how to domesticate it—is responsible for shaping a lot more than just what’s on our plates.
Do you think you know what a cornfield looks like? You don’t know what a cornfield looks like.
Why, hello! We’re so glad to see you made it past the velociraptornadoes, sinkhole maze, and fire ants made of literal fire to join us here in our Survival Week bunker. Please help yourself to a single (one, please!) rationed water bottle as we discuss our now increasingly urgent question: Does tinned food go bad?
I love space. I love whisky. So how could the attempt to combine the two go so horribly wrong? Like this. Just like this.
Contrary to what you may think (and what your food labels may suggest) corn is not the most grown crop in America. The most grown crop is something no one is eating, no one is asking for, and no one is quite sure what to do with. It’s your lawn.
Take a seat and pour yourself a drink (no, no, a different one). You may need it to listen to this news.