In a lab at the University of Maine, Dr. Eleanor Groden reaches into a freezer full of dead caterpillars. Inside, they’re laid out in stacks of lidded petri dishes, their carcasses shriveled and ...

The Spanish sundae, one of pastry chef Ilma Lopez’s ultra-creative desserts, begins — improbable as it may sound — with a leg of ham. Or more precisely, with a variety of Basque pig fed an acorn-only ...

During a trip to Bar Harbor in the mid ’90s, Cheryl Staples spotted a chunk of sea glass shining like a sapphire on the beach. She dug it out, dusted it off, and held it up to the sun. The smoothed ...

First-time visitors to Vesta might note the bubbly elliptical pizzas and plates of pecorino-studded rigatoni on their neighbors’ tables and figure they’re in for homey trattoria fare. Then again, they ...