Thanksgiving is a life-enriching practice worth cultivating all year long.
It doesn't have to be a week of tiresome turkey sandwiches. A food historian explains how the French came to see leftovers as an outlet for creativity and experimentation.
Bread. Yeast. Wine. Cheese. All these delicious foods are courtesy of various forms of domesticated fungi. So how, exactly, did humans tame wild fungi into the cooperative species that make our food?
Sit down to Thanksgiving dinner ready to amaze your companions with physiological facts about why different cuts of the turkey have different characteristics.
Tryptophan, found in food, is an important ingredient in the neurotransmitter serotonin. But is that enough to support it as a possible mood booster? The research is decidedly mixed.
Turkey has become easier to produce over the years, making it easier on American wallets – with some environmental benefits as well.
All of us have allergies to people whose seemingly inconsequential behaviour repulses us. Here's how to deal with it this holiday season.
The Pilgrims repeatedly thanked God for their good fortune. But without two earlier developments, the entire undertaking at New Plymouth would have likely failed.
Research shows that when Americans are aware of the scale of food waste, and how much energy and water are used to produce food, they support measures to reduce the problem.
Millions of Americans will be shopping for turkeys in the coming days. An economist suggests a few things to keep in mind as you hunt for the perfect bird for your feast.
Chinese customers spend billions on Nov. 11. Why, and what does it mean for the global retail marketplace?
Ritual feasting emerged around the time humans were beginning to farm. It came to play an important role in societal bonding, much as it does today.
How do foods break into new niches and global markets? US cranberry growers, saddled with large surpluses and working to boost demand for their product, could take a lesson from soybeans.
At one point, turkey was jockeying with duck and chicken for king of the Thanksgiving table.
In the 19th century, puddings were as popular and widespread as pasta dishes are today.
For those wondering whether it is sinful to drink, even moderately, a scholar goes into the history of alcohol and its distillation to show how early monks and priests contributed to it.
Holiday retail sales may boom this year – and the lion's share will not be online purchases. Yet brick-and-mortar retail stores are facing heavy internet competition.
An economist explains why turkeys defy the economic laws of supply and demand.
Dishes we consider staples today have little to do with the first feast.
Remember that story about the molecule found in turkey that makes you drowsy? Research shows it's a myth – tryptophan doesn't cause you to nod off, but it may be connected to cooperation.