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 […]