“In other words, every time someone orders a Bananas Foster at the Grill, a tuxedoed captain rolls up to their table pushing a trolley that costs as much as a Hyundai Elantra.”
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Posted inEditor's Pick
‘How Do You Reduce a National Dish to a Powder?’: The Weird, Secretive World of Crisp Flavors
“Why can you buy lasagne flavour snacks in Thailand but not in Italy? Which country can cope with the hottest chili? And why do Germans like paprika so much?”
Posted inCuration
The Top 5 Longreads of the Week
Recommending stories from Ivy Knight; David Enrich, Matthew Goldstein, and Jessica Silver-Greenberg; Eva Holland; John DeVore; and Nathaniel Rich.
Posted inFeature
The Expanding Table: Honoring Palestinian Culinary Tradition in Arkansas
For one baker and educator in Northwest Arkansas, food is a connection to her family’s roots in Gaza—and an essential way to share the stories of their culture.
Posted inEditor's Pick
When Food Is the Only Narrative We Consume
“Chinese culture can’t be made bite-sized for mass consumption.”
Posted inEditor's Pick
Locked In, Priced Out
“The Appeal’s 9-month investigation uncovered prison commissaries’ exploitative, inconsistent systems with inside prices up to five times higher than in the community and markups as high as 600 percent.”
Posted inEditor's Pick
The Butchering
“It also showed me a kind of pedagogy that exists in our communities. There are no grades in these moments, only stories and sometimes another pair of hands to guide your way.”
Posted inEditor's Pick
My Benihana, Myself
“What learning to flip shrimp tails and build onion volcanoes taught me about the gift of performance, and its emotional toll.”
Posted inEditor's Pick
Is It Okay to Like Chick-fil-A?
“Boycotted for years by liberals—and now by conservatives, too—the Christian-driven brand is trying to walk the narrow path toward growth. What happens next will be enlightening for businesses everywhere.”
Posted inEditor's Pick
Who Deserves to Eat at Noma?
“A visit to the hus that Redzepi built presents 18 meticulous plates of food, and a few lingering questions to wash it all down with.”
