Read 2011 Gastro Stories

Rich Francis is reclaiming and reinventing an erased food culture.

You'll never look at blueberry jam the same way again.

Just because it's not real doesn't mean it can't make your mouth water.

A massive mollusk recently found in the Hudson River is the latest example of two centuries of appreciating behemoth bivalves.

What would happen if briny Martian liquid met an Earthling cucumber?

Lucy Sparrow is making food fuzzier.

Generations of nocturnal fishermen have lured their catch with fire.

Corn husks get the star treatment.

Jim Westerfield created dozens of new culinary mints in his Illinois garden.

A team of Italian divers is growing basil, tomatoes, and strawberries.

“The rest in your hair!” and other perfect sayings, cheers, and salutes.

The alcoholic “proof” system dates back to this centuries-old practice.

May Wah Vegetarian Market in Chinatown has everything from squid to beef.

A restaurant job turned into a collecting passion.

An early version of ethical consumption.

Pandanus talk is believed to shoo away spirits and keep the harvest from harm.

The pressure cooker led directly to the invention of the steam engine.

These little guys would share a bag of Takis with you.