Lifestyle

After yesterday's marathon tragedy, Bostonians--and Boston restaurants--are reaching out to help

West Virginia's iconic pepperoni roll has been fueling workers (and students) since 1937. Now the humble snack is finally getting some official recognition

That was last year's average tax refund, and we've worked out 13 fun ways to spend it, from a bucket of truffles to a jacuzzi filled with chocolate

Tax Day is coming, and with it a lot of envelope-licking. So, we wondered, which glues taste the best (and worst)? We tried 5 top brands to find out

Because it's cold, duh. Only hot soup gets taxed. Make sense? Of course not! America's food taxes are insane--and amusing. Here's 9 of our favorites

And we are the lucky diners. From banh mi and panini to zapiekanka and the Gatsby, a guide to the planet's iconic sandwiches

When a dishwasher at Roberta's served tasting menus at his station, it was an underground hit. Now Applebee's is taking the eating-over-the-sink trend nationwide

Which American city orders the most late-night delivery? Seamless.com has the answers, and the data to back it up

There's a cool new desalination device in development, which has us wondering: What's so bad about a mug of the briny deep?

St. Patrick drove the serpents out of the Emerald Isle...and into our kitchens. (Figuratively, of course.) Here's how people cook them up nowadays

Irish pubs are everywhere—from Dublin to Kyoto to Nigeria. But what makes a good one? Pub expert Bill Barich explains

Pope Francis, the former cardinal Jorge Bergoglio of Argentina, eats like a humble man of the people--but at least he enjoys a good espresso

Actually, sugary drinks are only the latest food to get banned in America. Here are 11 other weird food laws to be aware of

No food is more associated with Ireland than the spud—which didn't appear there before the late 1600s. So what did people eat till then?

Fire struck Chez Panisse on Friday morning. But Alice Waters and her "family" are already planning the restaurant's rebirth

As BA celebrates Sriracha Week, chef John Currence looks back at the sauce that got America sweating--Tabasco--and the powerful personality who championed it

Pinterest is the place for unending buffets of photographed food: Here's 8 drool-worthy accounts you'll want to follow

What's its Scoville rating? How often is it Googled? How many swimming pools would a year's supply fill? We crunch the data on our favorite chile sauce

...and it's called Sriraja Panich. Andrea Nguyen finds out what the chile sauce is, where it comes from, and why it took so long to hit our shores

Barring a last-minute solution, the federal sequester goes into effect today, with very real consequences for the way we eat in America

From the towering feasts of Versailles to the natural foodscapes of Noma, a historical look at how we serve fancy food

For the first time, a scientific study proves the Mediterranean diet can cut the risk of stroke, heart attack, and heart disease by 30 percent

Popcorn was just the start: A history of movie-theater snacks, from the red-licorice war of the 1920s to "When Harry Met Salad"

The tech behemoth engineered its corporate cafeterias to improve employees' diets. We learned how it can improve yours, too

On President's Day—our national day of auto deals—we look at the history of this essential innovation, the car cup holder

What do you do if you find a red-hot meteor in your backyard? We've got a few ideas (clambake!)

How would a higher minimum wage change the restaurant world?

No, seriously, consider it: Is it creamy or chewy? Briny or sweet? Mignonette-ready or better naked? Here's our guide to tasting bivalves

As Benedict prepares to give up the papacy, we look back at 2,000 years of Vatican appetites, from cherry cravings to 24-course veal meals

The evolution of the beloved American snack, from potatos and Pringles to taro, pita, and kale. What might the future bring?

Think that Norwegian cheese fire was crazy? Check out these historical calamities caused by molasses, flour, beer, and, yes, tapioca

The good news: sushi-grade Maine shrimp are hitting the market now. The bad news: they won't be available for long

The Inaugural Ball apparently didn't put much effort into its menu. Cheez-Its, anyone?

Nope, not LSD. But crazy-hot peppers, certain kinds of fish, and nutmeg can all make you hallucinate. Here's how

Eat too fast, and the HAPIfork will buzz and light up. Yup, it's another "brilliant" invention from this year's Consumer Electronics Show

Now get off it. Start eating these 10 tasty ingredients, and you'll be fitting in your skinny jeans in no time

In a surprising shift, major casino restaurants are catering to ultra-strict vegetarians. Even more surprising? The food is excellent.

And I feel like chayote. On the eve of the apocalypse, a primer on Mayan foods

A nearly exhaustive catalog of all the food in Quentin Tarantino's movies, from "Reservoir Dogs" to "Django Unchained"

A rolling pig, a moveable cupcake, and a bicycle cafe are just a few of the strangest mobile food vendors around

The EU controls the names of some unusual foods, from Spanish tigernuts to Chinese white asparagus to Yorkshire forced rhubarb

On 12/12/12, we ask: Why is the dozen so important in the food world?

A sampling of Google's top food-related trends for 2012, from Twinkie panic to iPhone mind control

A new iPad app from one of our favorite chefs makes cooking Italian easy, and we're giving away promo codes to download it for free

The weather outside is frightful, so we're imagining ourselves on the other, summery side of the planet. But what's for Christmas dinner?

Here's what you should be eating for the next nine months. (See you at the baby shower, right?)

New exhibits at museums in New York and D.C. are treasure troves of food lore. Take our quiz to see how much you know about what we eat and why. And oh yeah, that's a "waste sculpture"

From the automobile stove to the heart-shaped cheese slice, a century of idiotic American food inventions

When an editor allegedly cut dozens of words from the OED, the English language lost some unusual food-related terms, including ghetchoo and milk sociable

From bread prejudices to the diet of orcas, our favorite lines from the New Yorker's annual ode to eating

We're here to help with these post-Thanksgiving weight-loss recipes

To some restaurateurs, everything. A brief history of bitter branding battles, from Ray's to Gordon Ramsay

And other wacky, food-related petitions filed to the White House

The day the Petraeus scandal broke, Paula Broadwell was dining out with her husband. Here's what was on the menu (besides heartbreak)

Hostess is liquidating its brands, and Twitter's abuzz with anger, sadness, and nostalgia

As China picks its new leader, a look back at the tastes of its rulers

A history of restaurant-critic bile-spewing, from Mark Twain to Pete Wells

A Brooklyn chef is making her own version of the classic rooster sauce, minus the preservatives and processed sugar

The "shaken, not stirred" martini is 007's most iconic cocktail, but not his only drink