Few beverages have as rich a history as bitters, the herbal-flavored spirit that was once marketed as medicine but is better known today as an ingredient in cocktails. In this podcast, Brad Thomas Parsons, author of “Bitters: A Spirited History of a Classic Cure-All,” discusses the history of the elixir from its earliest “snake oil” days to its rise as an essential ingredient in the contemporary bar scene.

Visit the David H. Koch Dinosaur Wing on the Museum's fourth floor, and you'll find a bevy of fossil dinosaurs, in two separate halls. One is the Hall of Ornithischian Dinosaurs (Or-nuh-THISH-ee-an); the other is the Hall of Saurischian Dinosaurs (Sawr-ISH-ee-an). A video explains the difference.

The extinction of the Neanderthals nearly 30,000 years ago during the last ice age is one of the great puzzles of human evolution—and one that middle school students can tackle with the help of 3-D digital animation in a Museum program this summer.

With countless restaurants and food markets, New Yorkers may have a more effortlessly sophisticated palate than ever, but do they really have a nuanced understanding of the global forces that shape the politics and economics of food?  “The world of food is rife with paradox,” says Frederick Kaufman. Kaufman, a noted journalist and professor, will join a lively Museum panel about the global, technological, and financial future of food on Tuesday, March 5, at 6:30 pm.

By far the largest and oldest group in the order Lepidoptera, moths are usually overshadowed by their flashier cousins, the butterflies. But they are finally getting their due in Winged Tapestries: Moths at Large, a photo exhibition now open at the Museum.