Ajji’s Cooking: Preserving an Unsung Cuisine

“It feels so strange, so unnecessarily fanciful to attempt to describe in English something we ate almost all the time.”

Source: Serious Eats
Published: Nov 29, 2018
Length: 10 minutes (2,662 words)

A Brief History of Soy Milk, the Future Food of Yesterday

“We live in a golden age of milks.”

Source: Serious Eats
Published: Jun 21, 2018
Length: 13 minutes (3,323 words)

The Kid Is All Right: In Defense of Picky Eating

Kitchen karma comes for Irina Dumitrescu when her son turns into the picky eater she used to be.

Source: Serious Eats
Published: Feb 13, 2018
Length: 11 minutes (2,915 words)

Why a Control State Liquor Store Might Be Your Best Bet for Finding Rare and Interesting Spirits

To many liquor aficionados, living in a what’s called an “alcohol beverage control” state like Oregon, Pennsylvania and New Hampshire versus a privatized state means a bureaucratic stranglehold that limits access and options, but as one reporter shows, in some cases, government control benefits those seeking usual or high-end spirits. And no, he isn’t drunk.

Source: Serious Eats
Published: Jul 29, 2016
Length: 10 minutes (2,707 words)

A Social History of Jell-O Salad

How Jell-O salad became a mid-century American icon, before falling out of public favor.

Author: Sarah Grey
Source: Serious Eats
Published: Aug 18, 2015
Length: 10 minutes (2,550 words)

The Physiology of Foie: Why Foie Gras is Not Unethical

“Foie gras is an easy target. There are only three foie farms in the country, and none of them have the money or government clout to defend themselves the way that the chicken or beef industry does. It’s a food product that is marketed directly at the affluent, and the rich are always an easy target. As an occasional delicacy, it’s also a food that’s relatively easy for most people to give up.”

Source: Serious Eats
Published: Dec 16, 2010
Length: 18 minutes (4,582 words)