A profile of beloved food writer J. Kenji López-Alt, who uses science to perfect cooking methods and is opening a beer hall in Silicon Valley.
food writing
Posted inArts & Culture
Longreads Best of 2017: Food Writing
Our top reads this year in food writing.
Posted inEssays & Criticism, Food, Nonfiction, Story
Roast Duck Soup for the Chinese-American Daughter’s Soul
Food writer Su-Jit Lin contemplates the role of a favorite dish in her relationship with her immigrant chef father.
Posted inNonfiction, Quotes
The Editor Who Brought Julia Child to America
Judith Jones, the legendary Knopf editor, has died at the age of 93.
Posted inEditor's Pick
Judith Jones, In Her Own Words
The prolific editor, who was an early champion of Anne Frank’s diary, Julia Child’s cookbooks, and many other notable works of the past half-century, passed away today.
Posted inFood, Nonfiction, Quotes
The Current Hot Chicken Craze Is Also about Race and Gentrification
In Nashville, an exploration of the current obsession with the city’s signature dish: hot chicken.
Posted inEditor's Pick
The Burning Desire for Hot Chicken
How a decades-old standby dish in Nashville found its way into stardom.
Posted inFood, Reading List
Back in the Kitchen: A Reading List About Gender and Food
Eight must-read essays on how we cook and how we eat.
Posted inArts & Culture, Food, Nonfiction, Quotes
So Many Food Writers Under the House-Made Polenta Sun
At The Ringer, Bryan Curtis examines how food writers became the rock critics of our time.
Posted inNonfiction, Quotes
The Scientific Language of Cooking
Have dinner with Harold McGee, the academic-turned-cookbook author who paved the way for Alton Brown and a whole generation of culinary scientists.