Lifestyle

A Brooklyn scent shop has some food perfumes among their wide selection, but the roast beef isn't exactly flying off the shelves.

The Awl has a conspiracy theory that might explain why the elusive sandwich appears in American stores (and bellies) when it does.

To which we would mutter something about glass houses, but we're too busy working on our forthcoming Tablet app

Think twice before digging into that gooey gratin—these are the most unhealthy Thanksgiving dishes.

A look at the different ways we eat animals that meet their untimely ends at the side of the road.

*Cocktail may not actually be perfect. But it's still a pretty great site to play around with!

And Grub Street has an interview with the show's executive producer--check it out!

The brilliant minds at the Hairpin have done all the work for us. Now just to bask/groan in its glory.

The Washington Post took a look at the Army's Natick, MA combat food lab, and found some interesting projects in the works.

The artist is painting a limited-edition collection for the BA-favorite tableware company.

Imagine quitting your desk job to work on an oyster farm, then writing a book about it.

Don't want to derail your healthy habits on Turkey Day? Here are some tips and healthy Thanksgiving recipes.

...who aren't the huge television celebrity chefs you hear about every day

We challenged nutritionist Tricia Williams to revamp this classic after-school snack as a wholesome treat

Read about a project in Youngstown, OH to grow tilapia in a vacant garage.

It's been banned in the U.S. for five years now, with mixed results (and mixed implications).

I mean, you know how this one goes!

And oh, how the Coors Light decor will shine.

We're basing that second part on very little evidence, but one can dream.

Finally, a solid argument for using synthetic blood and meat in our daily lives: "Vampires on TV do it"

These apps are to the home cook as the utility belt is to Batman: They'll take you from zero to hero in the kitchen

Because even with our astronomical unemployment, most Americans have no interest in doing the job.

A simple game probably proves that you know nothing about cheese and that most cheeses have goofy names.

It's just been taken over by Australians.

Researchers at Northwestern University may have figured out how to turn off potentially deadly food allergies.

Check out this Epicurious interview with the people who are trying to make rice a staple crop for the chilly Northeast.

Two intrepid Hairpinners try to make Turkish Delight and Raspberry Cordial, with mixed results.

We promise, it's as baffling as it sounds.

The affable ice cream company laid down some real talk on their website over the weekend expressing their support for the Occupy movements sweeping the country.

The New York Times takes a look at "tabletop directors" and the complicated business of filming food.

Is a combined BudMiller in the cards?

Check out Gourmet Live's great piece on the crossover between medical marijuana and American food and wine.

An apple, a juicebox, and a PB+J in a Ziploc is no longer enough--inspirational notes are becoming standard for some school lunches.

And the NY Times has a good piece on how hard it was to wrangle that big 'ol book into a digi-friendly format.

We challenged nutritionist Tricia Williams to healthy-up the king of packaged cupcakes

Lily (the new muppet) is introduced in a special called "Growing Hope Against Hunger."

The annual awards have been announced, and both Biology and Chemistry went to food-related studies!

Since it's jam-packed with antioxidants, here are more ways to sneak it into your diet

The sexy chicken finds its voice, cruelly rejects our Editor in Chief

It's called "Gyrene Burger," and boy does it sound like a bad idea.

Big-name chefs can help you pick your next meal! It's like you're their friends, except only in a sad digital way.

A certain featherless bird gets its big break in nude modeling (NSFW if your boss already thinks you're a perv)

For real.

We don't think that it's edible, but if you buy one, let us know for sure.

The idea that our noses are organized by what's the most pleasurable is at odds with what we know about most other sensory organs, and is a "tornado" sweeping through the smell-research world.

And yea, it is written in the stars that your candied orange peels will be excellently tasty

And we're not talking waist size! Ha! Because genes and jeans sound the same. For real, though, researchers have found that we incorporate food RNA into our own.

Love Doritos? How about Twizzlers? Here are healthier versions that taste just as good

We challenged nutritionist Tricia Williams to re-invent the nacho cheesiest of chips as a wholesome treat

Heinz introduces a "Dip and Squeeze" heir apparent to the little ketchup packet throne.

The White House makes its own beer, and the President shared some with Medal of Honor recipient Dakota Meyer last week.

The chef chats with us about music, food, and his dad's soon-to-open sandwich shop

The issue's mostly online, and it's chock full of essays and news from food celebrities and the vanguard of food progress.

If Groupon's thinking it can rake in $20 billion in an IPO, this site's pretty pictures are worth a mil+change.

They race on a Model T while holding a pig. We know this doesn't really have anything to do with anything, but come on. Just watch them swap pigs, for us.

From clearing up your face to battling serious illness, this chef-turned-healer has an answer--and it's edible

A London design firm has cooked up some interesting new takes on that point of sale staple.

The AP has found at least $3.4 billion spent on food anti-terror initiative as the seemingly ineffective programs are up for review at a Senate subcommittee hearing today.