Tag: Food

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.

Before she was a major power broker in Washington, Rebecca Mercer was a bakery owner. Politico puts her cookies to the test.

A dearth of facilities able to process small farmers’ animals keeps costs up and prices high.

Meet the family turning Las Vegas casino food waste into future meals.

From the chocolate babka to the big salad, Eater serves up 25 favorite food moments from Seinfeld.

How an army of unpaid apprentices keeps the world’s best restaurants afloat.

While searching for a Korean radish to make her grandmother’s soup, Vivien Lee meditates on family and food.

Libby Copeland talks to butter aficionado and food writer Elaine Khosrova about the history of butter and how to savor it. But is it good for us or not?

Paula Wolfert’s groundbreaking cookbooks changed the way we eat. An Alzheimer’s diagnosis changed her life, but not her outlook.

The secret sweet and salty comfort food that fuels the NBA? None other than the lowly, delicious, peanut butter and jelly sandwich.

Eight must-read essays on how we cook and how we eat.

At The Ringer, Bryan Curtis examines how food writers became the rock critics of our time.

At Food52, Mayukh Sen recounts the glory years of Manhattan’s best DIY soul food restaurant, Little Kitchen, and tries to understand the final years of its beloved proprietor, who left without a trace.

Michelle Allison pens an essay in The Atlantic our relationship to food and what really underlies our obsession with food choice and finding the “best” diet.

At The Awl, Elaheh Nozari explores food in the work of Haruki Murakami: how food not only offers comfort and nutrition, but about how what we eat speaks to our emotional state and who we are as people.

Monica Uszerowicz reflects on what living through the Holocaust does to a survivor’s relationship to food, hunger, and eating for pleasure, and how these relationships get passed on to successive generations.

It’s always the same: a morning arrives in November, and my friend, as though officially inaugurating the Christmas time of year that exhilarates her imagination and fuels the blaze of her heart, announces: “It’s fruitcake weather! Fetch our buggy. Help me find my hat.” “A Christmas Memory,” Truman Capote ’Tis the season! A time for awkwardly posed […]

A story about a food writer, his guide, and bowl upon bowl of spicy Sichuanese noodles.

On regionality, class, and culture, from Waffle House to the Cheesecake Factory.

The madness must stop.

At Oxford American, Ronni Lundy maps her past with family recipes.

The James Beard Foundation announced the finalists for its 2016 food media awards last week, so it’s a great time to make a cup of tea and cozy up to some excellent food writing.

Matt Goulding follows the origin story of okonomiyaki, the harmoniously messy pancake that has become a staple of post-war Hiroshima cuisine.

Daniel Le Bailly de La Falaise on private caterings for celebrities, the sexuality of a peach, and how the simplicity of food is the ultimate luxury.

At Serious Eats, Kat Kinsman analyzes America’s obsession with culinary appearances and makes the case for learning to measure food by other, non-visual standards.

One of the most dizzying of these effects is the dominance of circles. Ringed or round connoted nature tamed. The vegetables that survived the cleansing were united by two qualities. They were round and cute: button mushrooms, olives, cherry tomatoes, pearl onions, peas, invincible iceberg. (Celery, long and tubular, made it through, too, I think […]

Mark Hay, writing in Roads & Kingdoms, travels to Sardinia to experience the (literal) underbelly of cheese, in an attempt to understand how rotten and fermented milk — that is, cheese — has become such a staple food for so many people.

Sam Kashner delves into the mysterious world of Michelin stars in the new issue of Vanity Fair, talking to top chefs about what it takes to gain—and keep—the restaurant world’s highest honor. Although restaurant critics are often recognized, Michelin inspectors remain virtually unknown. Kashner spoke on the phone with one inspector (even he wasn’t allowed to know […]