Whether you’re a fan of culinary cross-pollination or just loaded nachos/fries/[insert substrate here], you’ll leave this gustatory lineage story with a growling stomach. And if you’re lucky enough to live near a place that serves sizzlers? Well, you’ll just have to try to beat me there. About ten minutes after we put in our order, […]
Food
Posted inEditor's Pick
A Day in the Life of (Almost) Every Vending Machine in the World
Tom Lamont’s insightful essay makes you consider both the people standing in front of the vending machine and those behind its inception. The midget gems could go anywhere, really, and today he decided to give them a try in primetime – halfway along, halfway up. In vending, this part of the job, as delicate as […]
Posted inEditor's Pick
We’ve Underestimated Sprinkles
I love sprinkles. Always have. And somehow, as Cathy Erway shows in this delightful piece for Taste, the world has caught up to my juvenile palate. Thankfully, she phrases the appeal more artfully: “the nutritionless, mostly flavorless, tiny doodads that mimic absolutely nothing found in nature provide outsize comfort with egalitarian underpinnings. And they aren’t […]
Posted inEditor's Pick
The Scientific Methods of J. Kenji López-Alt
“At 42, López-Alt now has the actual dad status to justify the doofy jokes he inserts into his recipes. When Alicia was born, he left food writing to be a full-time parent. Last year he left pretty much every social media platform except Instagram, where he currently clocks more than 450,000 followers. His career has […]
Posted inEditor's Pick
Less Family, More Meal
“It’s a meal that is meant to be enjoyed by everyone, regardless of job title; when coworkers can break the proverbial (or sometimes actual) bread; when cooks can break free from the constraints of making menu dishes and throw together something of their choosing. A cook at a high-end Italian restaurant might be moved to […]
Posted inEditor's Pick
Flour Trip
“Two years have passed since that first baking frenzy began — are we any closer to knowing what those loaves are made from?”
Posted inEditor's Pick
Welcome to Invasivorism, the Boldest Solution to Ethical Eating Yet
“Turning invasive species into gourmet meals could blunt environmental and economic costs across the US. But can Americans stomach them? Chefs and biologists are taking a gamble.”
Posted inEditor's Pick
Is the ‘Future of Food’ the Future We Want?
“The draw of a virtual restaurant is that of online shopping: The same products no matter where you are, or sometimes products exclusive to the virtual world. It’s fast food on an even grander scale.”
Posted inEditor's Pick
The (Other) French Chef
“Julia Child’s collaborator Simone Beck has lingered as an object of pity in public memory. But maybe Beck didn’t want stardom at all.”
Posted inStory
Los Desaparecidos
Women in Sinaloa, Mexico, are searching for the remains of “disappeared” loved ones — and cooking to keep their memories of the dead alive.