Articles by Andrew Coletti

All-natural monster repellent for spooky season might lurk in your kitchen.

In prehistoric Transylvania, a giant darkened the skies.

When it comes to marketing food, scent can be as important as flavor.

In her new book, Elsa Richardson explores how the gut has been viewed across history.

Author Kris Butler reveals how Temperance advocates mapped bars to discourage their spread.

Bull’s blood isn’t poisonous; so why did people think it was for centuries?

When nature’s rarest color shows up in food, it elicits a range of reactions.

Meet three worldbuilders who bring their magical settings to life through food.

The answer eluded scientists for centuries.

Fish mint’s culinary applications are vast; which is good, because it’s taking over North America.

Coriander went from ancient staple to persona non grata.

Yhyakh is the summer holiday we all need.

New and ancient songs show that there’s more to reviving a crop than planting seeds.

This boozy brew used to be the British and American drink of choice.

Not every country has the same recipe for brain food.

Chinese bakers are putting their own spin on a North American classic...minus the poppy seeds.

Spice up your meals with some sonic seasoning.

Vegan chef George Lee’s new cookbook explores the potential of plant-based foods.

It’s a tradition that goes back centuries.

It's a forgotten moment in American beverage history.

Have you tried any of these literal sweetmeats?

Kristina Wong uses comedy to address inequality in the food system.

Who put the Marie in "bain-Marie"?

"In-ovo sexing" would revolutionize the chicken industry, but consumers have to want it first.