Humans can eat just about anything. This is, of course, not because we have the physiology to consume anything, but because we have the intellectual capacity and technology to make almost anything ...

Southern comfort food is more than just a meal; it's a story told through recipes passed down, tweaked and reinvented over generations. It's the taste of cornbread, the smell of fried chicken and the ...

This has been quite the wild year in human evolution stories. Our relatives, living and extinct, got a lot of attention—from new developments in ape cognition to an expanded perspective of a ...

Food culture keeps evolving, but fast food is here to stay. No matter whether your affiliations lie with the crispy fries at McDonald's or the cheese creations of Taco Bell, such eateries keep finding ...

Cascade PBS food expert Rachel Belle discusses the past and present of Northwest cuisine. Earlier Mossback’s Northwest episodes have explored the topic of Seattle foods. But how have our favorites ...

Steven Gdula traces the evolution of the American kitchen in his book, The Warmest Room in the House: How the Kitchen Became the Heart of the Twentieth-Century American Home.

The aquatic food hypothesis has been criticized on several fronts, most notably with the observation that the availability of essential fatty acids is neither ecologically nor metabolically ...