“Place the oyster on a bed of ice and go to the next one. It’s possible to refine this technique to perfection. Like changing a diaper.”
food industry
Posted inFood, Nonfiction, Quotes
An Ode to Sichuan’s Singular Sensation
The king of peppercorns is literally electric.
Posted inEditor's Pick
Where the Peppers Grow
Sichuan peppercorns are famous for their citrusy, mouth-numbing heat — and for being one of the hardest-to-find spices in the U.S.
Posted inFood, Nonfiction, Quotes
The Sandwich Whisperer of Victoria Street
The art of sandwich-making requires “tenacity, knowledge, know-how, flair.”
Posted inEditor's Pick
How the Sandwich Consumed Britain
To perfect a culinary staple as ubiquitous and timeless as the sandwich “is a question of using tenacity, knowledge, know-how, flair.”
Posted inNonfiction, Quotes
The Vegan Mayo that Dare Not Speak its Name
Why is a vegan-food startup avoiding the term “vegan”?
Posted inEditor's Pick
Mayonnaise, Disrupted
Is Josh Tetrick’s vegan-mayo company just another over-promising, under-delivering startup?
Posted inFood, Nonfiction, Quotes
To Be an Instagram-Ready Restaurant, Don’t Forget Your Selfie-Optimized Lamps
Sleek-kitschy idiosyncrasy is all the rage.
Posted inEditor's Pick, Food, Nonfiction, Quotes
To Be an Instagram-Ready Restaurant, Don’t Forget Your Selfie-Optimized Lamps
Sleek-kitschy idiosyncrasy is all the rage.
Posted inEditor's Pick
Instagram Is Pushing Restaurants to Be Kitschy, Colorful, and Irresistible to Photographers
How the popular app has transformed the way diners, designers, and marketers approach restaurants. (Hint: that bold wallpaper pattern isn’t there by accident.)