The ways that a cheese can go extinct, and the cheesemakers who are working to save them
10
votes
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The rise, fall, and rise of the status pineapple
9 votes -
Bread, how did they make it? Part I: Farmers!
4 votes -
The oldest restaurant in (almost) every country
8 votes -
How Neapolitan cuisine took over the world
7 votes -
Cook a classical feast: Nine recipes from ancient Greece and Rome
7 votes -
Oldest cookbook in the West | Ancient Roman mussels
6 votes -
Did the Italians actually teach the French the art of the vinaigrette?
5 votes -
The cool history of ice cream (in America) | The Ice Cream Show Episode 9
3 votes -
How To Drink's top five tiki drinks
3 votes -
How vodka ruined Russia
6 votes -
Fried crème brûlée cooked three times | 18th Century Cooking
6 votes -
America’s ‘fried chicken war’
3 votes -
Satisfaction: How the Rolling Stones made tequila a hit
4 votes -
As Coca-Cola’s popularity spread in the United States in the 1920s, rabbis around the country asked, is Coke kosher?
9 votes -
How Passover brisket became Texas barbecue: From the Shtetl to the smoker
3 votes -
Investigating the etymology of "Triscuit"
16 votes -
Capitalism’s favorite drug: The dark history of how coffee took over the world
13 votes -
From Nelson's apple to beef wellington: How war changes the way we eat
3 votes -
The difference between yams and sweet potatoes is structural racism
10 votes -
What were they thinking? - Lobster recipe from 1755
6 votes -
So long, salt and vinegar: How crisp flavours went from simple to sensational
15 votes -
The intoxicating history of gin
6 votes -
A brief history of the crock pot
7 votes -
The world’s oldest-known recipes decoded
9 votes -
Cocktails from the 1970s
6 votes -
The tangled history of spaghetti bolognese
8 votes -
Crab rangoon: How a fusion of at least four cuisines created a beloved and misunderstood dish
7 votes -
"Whipt Cream, Like Snow" (Cream Puffs) | 18th Century Cooking
4 votes -
A conversation with the team that made bread with 4500-year-old yeast from ancient Egyptian pottery
13 votes -
How watermelon's reputation got tangled in racism
12 votes -
The rise and fall of French cuisine
12 votes -
The oral history of Four Loko in New York
7 votes -
The surprising truth about Indian food
10 votes -
How almonds went from deadly to delicious
5 votes -
The Past as Possibility in the Appalachian South: How chef and Eater Young Gun Ashleigh Shanti centers African-American voices through her cooking
3 votes -
American bull - The story of American beef is like the story of the nation as a whole: a mashup of history and myth, bloody and contested
6 votes -
How the sandwich consumed Britain: The world-beating British sandwich industry is worth £8bn a year
7 votes -
Beer archaeologists are reviving ancient ales — with some strange results
14 votes -
Bok choy and bread fruit: How traditional crops fit a food secure future
7 votes -
The world’s oldest vegetarian restaurant
6 votes -
"Breakfast food" is a lie - Americans eat a narrower variety of foods for breakfast than anyone else
6 votes -
Recreating the Oldest Fried Fish Recipe (10th century)
8 votes -
Recreating the World's Oldest Tart Recipe | Munchies
6 votes -
A history of pizza
11 votes -
Bigger, saltier, heavier: Fast food since 1986 in three simple charts
8 votes -
This land is meant only for saffron. Without it, it means nothing.
10 votes -
The Reese’s Piece: How a series of creative ads helped Reese’s peanut butter cups—and later, candy-coated peanut butter candies—conquer the world
9 votes -
During WWII, Bletchley Park was home to codebreaking and tea shenanigans
5 votes -
The birthplace of the modern apple
6 votes