The Polarizing Practice of Eating Horses
Eating horsemeat -- hippophagy -- is culturally and historically significant, for good reason. More »
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Corby Kummer's work in The Atlantic has established him as one of the most widely read, authoritative, and creative food writers in the United States. The San Francisco Examiner pronounced him "a dean among food writers in America." More
Eating horsemeat -- hippophagy -- is culturally and historically significant, for good reason. More »
The people who work for tips in New York City's service industry were devastated by the hurricane. More »
Zeke Emanuel thinks the Affordable Care Act will shrink the $2.8 trillion system to something more sustainable -- and give doctors incentive to speed up that process. More »
Highlights and insights from live interviews with two food world icons More »
Nostalgia is usually only delicious (Peeps!) and sometimes nutritious (brisket!) More »
Regardless of what's motivated the retail giant to come up with its new front-of-pack labels, they'll give consumers valuable information. More »
From Barbara Kafka's 'The Intolerant Gourmet' to Didi Emmons' 'Wild Flavors,' a selection of titles new to 2011 that you can value forever More »
At an event inaugurating the U.S.-China Forum on the Arts and Culture, the Chez Panisse chef made the case for artisanal, organic foods More »
A couple of years ago, Necco brought natural flavors into its product line, but, with sales falling, the company has decided to return to its bad old ways of tinny, Day-Glo colors More »
Restaurant buyers who get fish on ice from dealers often have no idea that that fish was caught 40 days ago an ocean away and had been frozen until the distributor defrosted it More »
The Buddha-like Deepak Chopra sits down with physicist Leonard Mlodinow, and Ira Magaziner discusses his work to lower the price of AIDS drugs at The Atlantic Meets the Pacific event More »
Like everyone who traveled to get to the event in Bra, Italy, I came with an empty bag, which was stuffed with heavy blocks of cheese when I left More »
How often do diners cross the line? And how professional are professional servers? Let the debates begin. More »
A visit to the latest restaurant from New York's best-loved restaurateur, located in the Whitney Museum of American Art More »
Meet one of the best designers of restaurants and hotels, who can make industrial design welcoming and comfortable More »
In his latest food advice column, our critic offers tips on fried oysters, baked trout, food trucks, and the city's not-too-shabby group of nationally acclaimed chefs More »
The state is pulling sodas from school stores and regulating bake sales. But will the USDA do anything about the actual cafeterias? More »
Highlights from the food events at the Aspen Ideas Festival, including controversial speakers and a bacon/M&M smackdown More »
