By: Tom Nealon

THE THICKENING — how (why) did liquid foodstuffs get so viscous?

By: Tom Nealon

WORCESTERSHIRE SAUCE — its secret origins.

By: Tom Nealon

Transatlantic liner menus — from the 1940s and 1950s.

By: Tom Nealon

REVUE DES MENUS — who collected this treasure trove of menus?

By: Colin Dickey

Notes on the Heron

By: Colin Dickey

In Near Wilds, Part Two

By: Colin Dickey

In Near Wilds, Part One

By: Colin Dickey

Why do so few images remain of some now-extinct species?

By: Colin Dickey

The Bible mentions the “wages of a dog” — what does that mean?

By: Colin Dickey

At the Edge of the Map — what do all those medieval monsters signify?

By: Tom Nealon

The rise and fall of the curly-leafed parsley garnish.

By: Tom Nealon

ALMONDS: NO JOY. They’ve always been a lie.

By: Tom Nealon

France’s militarized semiotic struggle against Mexico’s indigenous sauce.

By: Joshua Glenn

EXPERT MIXOLOGY

By: Tom Nealon

AD SALSA PER ASPERA: the secret history of salsa.