Tag: Helen Rosner

We asked writers and editors to choose some of their favorite stories of the year in various categories. Here is the best in food writing.

Japan is committed to waiting: its language includes the phrase gyouretsu no dekiru mise: “restaurants that have very long lines.”

This week, we’re sharing stories from Nathaniel Rich, Ronan Farrow, Jeff Maysh, Helen Rosner, and Nick Greene.

A fan of MSG visits the world’s largest producer of this contentious flavor-enhancing agent.

Helen Rosner’s ode to Olive Garden, and why the chain can never improve a menu no one wants to change.

A true connoisseur of the chicken tender knows that there are three immutable rules. The first is the rule of physical integrity. A tender has a proper shape: flattish, oblong, and gradually tapering from a wide front to a narrow end. Unlike nuggets, which are largely made from processed, re-formed scraps, the chicken tender takes […]