A little food fiction about the impending ending of a relationship made obvious by—what else?!—a bowl of plums.

For Valentine’s Day, food history editor Gary Allen takes a look at comestible aphrodisiacs and unravels their magic, myth, and mayhem.

How do you take your hot chocolate? Thick or thin? David Leite and Renee Schettler are, not surprisingly, on opposite ends of the argument. Though we’ve got one recipe that satisfies both cravings.

During Super Bowl Sunday, you’ll have some serious competition from this six pack of recipes, guaranteed to seduce you from the TV.

Early January has always been a time for rethinking and reinvention. Writer and illustrator Eric Hanson takes a backwards look at new beginnings in the foodosphere.

Food history editor Gary Allen looks at the food traditions of the merriest of holidays and finds interesting ties to the Middle Ages and the Renaissance.

Food writer Jess Thomson describes her ordeal when her son was born 2 months early and unable to eat. The healing process was not unlike modern feed lots.

Food history editor, Gary Allen, discovers the root of manchup, Cape Verde’s beloved dish. Manchup is a rustic dish filled with meats, beans, and grains.

James Sturz finds the sublime and the funny in the Italian province of South Tyrol, home of the Speck Festival and its famous speck ham mountain.

Chad Ward, an expert in all things cutlery, turns his attention to the history of the world’s most taken-for-granted eating implement.