Explore what 3,000-year-old Egyptian honey and revived ancient yeast from Ötzi teach us about preservation, food science, and ...

Something fascinating is happening in kitchens around the world. While everyone was busy perfecting their sourdough starters during quarantine, a much bigger food revolution was quietly brewing.

No cupboards. No ovens. No ceramic spice jars lined up in a row. Just stone, wood, bone, dirt, hunger, weather, and the slow discovery that heat could change everything. Long before anyone wrote down ...

The mortar, pestle and cutting board in your kitchen are modern versions of manos and metates—ancient cooking implements found in archaeological sites around the world. A mano is a hand-held stone ...

Archaeologists have long been drawing conclusions about how ancient tools were used by the people who crafted them based on written records and context clues. But with dietary practices, they have had ...

Before a dish leaves the pass at a restaurant kitchen, a chef reaches for a bottle of garum, a fermented fish condiment that ...

See more of our trusted coverage when you search. Prefer Newsweek on Google to see more of our trusted coverage when you search. Ancient cooking cauldrons have revealed what humans were eating more ...

Unearthed from the graves of children, many ceramic baby bottles from thousands of years ago would look perfectly at home in nurseries today. Some have little feet, and one bottle’s spout juts from a ...

Ancient Rome had plenty of normal food, including bread, olives, beans, wine, fish, and fruit. Then there were the dishes ...

Leftovers can tell us a lot about how a species lived. In the case of Neanderthals, there are few archaeological traces of how they processed and ate small prey, like birds. This paucity of evidence ...