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High in the Andes, the Devil’s Lagoon Beckons
In a curious lagoon 12,000 feet above sea level, the water runs blood red. The Red Lagoon, said to be cursed by the Devil himself, i...
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Hollywood’s Horror Chef
Meet Janice Poon, Hollywood’s go-to chef for all things gruesome. She’s responsible for the edible props on some of your favorite fi...
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Hop Onboard the Shortest Flight in the World
Got a tight 80 seconds to spare? It’s all the time you need to fly commercial across the Orkney Islands. The word’s shortest nonstop...
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How ‘Puff The Magic Dragon’ Came to Be
Unwinding on this magical holiday with some stoner anthems? Here’s the story behind one of our favorites: “Puff the Magi...
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How a 14-Year-Old Is Fighting Food Insecurity With Cupcakes
Michael Platt had to give up a lot of his favorite activities after he was diagnosed with epilepsy, but he found another hobby that...
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How a 500-Year-Old Chinese ‘Bagel’ Helped Win a War
This round bread might look like a bagel. It’s even got the trademark hole in the middle. But this is not a bagel. It’s guang-bing,...
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How a Celebrity Selfie Got a President Elected
Every Presidential candidate loves a good celebrity endorsement, but they are certainly nothing new. Find out how a “faint and color...
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How a Former CIA Agent Became Portland’s Soup Master
In Portland, Oregon, Vietnamese food is a staple, with restaurants on every corner dishing out phở and bánh mì. But among the food s...
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How a Mexican Delicacy Became a Mississippi Staple
Consider the tamale—a humble, yet tasty Mexican dish of steamed corn husk filled with meat, veggies, cheese and other delectable ing...
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How Ancient Palestinian Soap Is Made
Ahmed Darwish el Fakhouri spends his days surrounded by olive oil soap stacked up high—each precious bar waiting to be wrapped and s...