Articles by Diana Hubbell

Eric Kim explores the past, present, and future of Thanksgiving’s mightiest side dish.

The infamous ‘Don’t Ask Cake’ is better than it sounds.

There's a long history of savory, surprising mixed drinks.

How to try tasseography, cromniomancy, and other mystical gastronomic arts.

From ancient Greece to the Salem Witch Trials.

From disturbingly realistic gelatin portraits to a jiggling Buckingham Palace, Bompas & Parr are pushing the wobbly envelope.

It's time to change our 10,000-year relationship with cattle.

Lamprey pie is a coronation tradition.

During World War II, the U.S. government turned to drastic rationing measures.

These delicious, under-utilized greens are being farmed for the first time.

It may be the key to cutting down 7,800 metric tons of annual carbon emissions.

Adam Alexander preserves heirloom vegetables and the history they represent.

Barry Enderwick is eating his way through the past, one pan bagnat at a time.

The long, strange saga of government cheese.

Plus the turducken of beers.

Conservationists should look to Indigenous history to fix the future.

From futuristic test kitchens to Under-the-Sea Salad, midcentury Jell-O took a turn for the weird.

Hint: It involves way less meat than you might think.

How resourceful home bakers managed to make dessert from practically nothing.

The inspiration for Dairy Queen lives on in mom-and-pops across the state.

In his debut book, 'Taste Makers,' Mayukh Sen wants us to radically rethink culinary history.

Or how to channel 5,000 years of history into one exhibit.

Hit with hard times, American bakers turned to tomato soup.

Humans throw out more than 80 billion pairs a year.