In an exciting new collection, editors Justine Orlovsky-Schnitzler and KC Hysmith have curated "an ode to the democratizing power of the internet and the intoxicating power of...

Farm Bills run in five-year increments, but it’s been almost five years since we had one in place. Will we ever have one again — and why does it matter?

A selection of food history valentine's day cards

Recipes, food spells, and digital witchcraft

Because it's my birthday and Virgos love long-form cake history

A cake scholar's thoughts on The Cut's "Ugly Cakes" article

Yaupon, a holly plant long used by indigenous groups, gets new attention thanks to tariffs on tea and coffee.

A Could-Be-Banned Cookbook Q&A with Becca Rea-Tucker

My first not-food book and the food history that helped shape it

Fertility rites, labor strikes, and buttercream all in one bite

On Thursday, May 22, join MOFAD, Samantha, Molly, Kirsten, Addy, Josefina, Kaya, and co-editors KC Hysmith and Justine Orlovsky-Schnitzler in conversation with material culture enthusiast and cookie m...

The faithful bond between Easter baking and shredded coconut

The Irish food-filled masterpiece that radicalized me

The sociocultureconomics of American syrups

a food history refresher on the importance of food regulation

a food history refresher on the importance of food regulation

Where the mighty hungry are at home

Out: Seed Oils. In: Snake Oil.

a short post from the archives with vintage recipes for today

Monster cereals, weeny witches, and raisins!

Lemon posset has been all the rage this summer on social media—only the latest instance of the dessert’s periodic popularity.

A quick visual history of Barbie's food collabs and careers

Barbie cakes aren’t just for kids’ birthday parties anymore

Milling over material culture in the kitchen.

In a divided country, a clean look and a neutral color palette is the aesthetic comforting communities around the country.