Tag: Food

“Far from our barrios, mountains, and islands, we cook, so that we may practice swallowing our undesirable truths, acidic and blood-heavy.”

Can diet determine the future of your mental health? Claire Fitzsimmons attempts to find out through a month of Whole30.

‘“A bagel,” the newspaper of record explained in 1960, “is an unsweetened doughnut with rigor mortis.”’

Irving Nachumsohn invented the crock pot so that his family didn’t have to use the stove to prepare dinner on hot summer evenings. You’re welcome.

Instand Pot: great. Dover eggbeater? Not so much.

Bert’s Market was a grocery store in my hometown of central Florida that I remember for three reasons: It was always freezing, the place reeked because they butchered their meat on site, and it’s where I learned where the meat we ate came from. One day, my sisters and I were with our dad at […]

Beef is a major culprit of the climate crisis, but if you want to consider beef’s future, then look to its past. The industry’s tactics have not changed as much as you might think.

When you live with animals, you collect killing stories.

The unsung heroes of the food world battle against time and chaos, cooking haute cuisine over lit cans of Sterno in the gloomy back hallways of New York’s civic landmarks.

Your favorite Mexican shrimp dish isn’t about the shrimp at all: “People think the star of the dish is the shrimp, but really it’s the chile.”

“In the following essays, writers interrogate the complicated pasts of place through food, express nostalgia for long-gone homes, and find belonging by sharing meals.”

When Naz Riahi was 9, she escaped tragedy in Iran only to be confronted by a cruel new world in America. Food became her solace and her tool for assimilating.

We’re eating alone more often than in any previous generation. But why should a meal on our own be uninspired? Why shouldn’t the French saying “life is too short to drink bad wine” still apply?

It’s a recognition that comes in the aisle of a grocery store.

How California farmers are planning ahead for climate change while balancing their immediate economic concerns.

They perform daring escapes from slaughterhouses, zoos, and laboratories. But animals on the run are only as free as we want them to be.

A woman makes sand-pear pie with her grandmother and remembers a family ritual.

How the scruffy kids of the ’60s youth movement turned cooking from a shameful job into a lauded profession.

An interview with Mark Arax about the two decades he spent writing about the San Joaquin Valley empire of Lynda and Stuart Resnick.

We asked writers and editors to choose some of their favorite stories of the year in various categories.

Inside the booming business of survival food.

The art of sandwich-making requires “tenacity, knowledge, know-how, flair.”

Food writer Su-Jit Lin contemplates the role of a favorite dish in her relationship with her immigrant chef father.

For over 70 years, Bacha Broot, located in the center of the Old City of Kabul, has been serving chainaki — savory lamb stew — despite Soviet occupation, civil war, and the Taliban.

If craft food culture looks overwhelmingly white, it’s because black influences have been routinely scrubbed from its history.

“He was beginning to think the point of the revelry was to celebrate gluttony, and he wept for the world that his boy would have inherited, had he lived long enough to do so.”

How gendered marketing tropes continue to fuel the latest lifestyle fads.

And sometimes it’s the embodiment of the cages of wealth and privilege we build around ourselves.

Ten years and three presidents, later, Guy Fieri’s populist persona has proven extremely resilient.

In Australia, cupcakes are deployed to wage holy war against halal meat.