FOOD

Birmingham, Pittsburgh, and Buffalo lead the way on this list of the best places to celebrate Easter.

When Eliza Acton’s second collection of poetry was denied publication, she pivoted. The result—an engaging recipe book geared toward home cooks—forever changed the culinary world.

Sourdough for science? Researchers are analyzing live cultures from bread starters to develop healthier, plant-based fermented foods.

Scientists claim that sugar rushes aren’t actually as real as you might think, but the origins of this myth go back deep into American history.

One vendor’s dispute against a 19th-century import tariff led the U.S. Supreme Court to classify the tomato as a vegetable. But botanists disagree.

Thanks to sky-high egg prices, what began as a meme has been willed into reality.

Vlasic has used a stork to market its pickles for decades. But how did a bird known for bringing babies suddenly start selling pickles?

The pickle menu was originally conceived as an April Fool’s joke, but now it’s very real.

The toothpaste brand Hismile and KFC teamed up for a toothpaste that allegedly tastes like the original recipe. Would you brush with it?

Broken eggs can create a huge mess, but this trick they use in restaurants makes the whole cleanup process a breeze.

In honor of The Office’s 20th anniversary, Chili’s is finally opening a Scranton restaurant, complete with a retro menu and decor.

Forget Code Red and Baja Blast—it’s these discontinued Mountain Dew flavors like Major Melon and DEWitos that still tickle our innards.