American food feels engineered for craveability, convenience, and consistency. Here’s how science reshaped the modern plate.

Paula Johnson is the project director and curator of Food: Transforming the American Table 1950-2000, which opens at the Smithsonian's National Museum of American History on November 20. She says the ...

On the Sunday, Aug. 17, 2025 episode of The Excerpt podcast: From lobster rolls to Vietnamese Tex-Mex fusion, American cuisine is challenging to define. British food writer Felicity Cloake, author of ...

A nationally recognized chef and champion of African-American food with ties to Harrisburg has died. Chef Joe Randall, 79, known as the “Dean of Southern Cooking,” passed away Feb. 14 in Savannah, ...

Even today, the only American meal with any historical underpinnings is Thanksgiving, and even that has devolved into a rote, clichéd meal as symbolic of excess and domestic friction as it is of any ...