By: Tom Nealon

What the menu at Chicago’s Sixteen restaurant (in Trump Tower) portends.

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: 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: Tom Nealon

AD SALSA PER ASPERA: the secret history of salsa.

By: Tom Nealon

A review of culinary illusions, and the douchebags who’ve pioneered them.

By: Tom Nealon

How Soviet propaganda snuffed out the potential of microwave ovens.

By: Tom Nealon

The secret origins of pink lemonade — a product so pointless it’s wonderful.

By: Tom Nealon

The Greek yogurt craze is causing a wheypocalypse.

By: Tom Nealon

Why did 17th century pies take on fantastical shapes?

By: Tom Nealon

What does its chip/crisp flavor range tell us about a country?