Flooded! World's Best Car--and Great Chocolate
The untimely (admittedly, a matter of dispute) demise of a part of myself makes me resort to superior chocolate—and exhort you to do the same 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
The untimely (admittedly, a matter of dispute) demise of a part of myself makes me resort to superior chocolate—and exhort you to do the same More »
Michael Cimarusti is a chef who says no to bluefin, and thinks you should do the same. And even fast-food buyers might (might) be saying no to overfishing. More »
Salmon turf wars are as intense as swimming upstream. But when the fish are fresh—or cleaned by Michael Cimarusti—they're guaranteed to be worth it. More »
On the gleaming, watery trail of wild Alaskan salmon, accompanied by greedy eaters (including me) and expert fishermen (not including me) More »
Writing about freebies is nothing new in the world of food critics, but if you don't tell your readers, you'll be eaten alive More »
A local biscuit—crumbly, nutty, you want one—takes a prize at this year's Fancy Food Show (and apparently I do too) More »
I love the idea of seltzer men, too, but have found true happiness with a home-grown home siphon *much* more efficient than the Euro ones I've tried More »
Not much! Clay says today, at least when it comes to food, and many chefs would agree. But food critics are here to help—and, of course, inform and entertain. More »
Marion Nestle has a nuanced editorial about calorie labeling in the new issue of the New England Journal of Medicine More »
I went on the same Alaskan fishing expedition Marion Nestle did—but, being Marion, she's already posted some penetrating observations More »
A secret ingredient with strangely powerful properties is turning up everyplace! Including pancake ice cream. More »
Some people like garlic! Lots of it. And onions. And a new book will help you love them better. But don't feed 'em to a pet. More »
Food world turmoil: raw milk debates continue, tomatoes rot on the vine, and a mystery poison hides among clams More »
Why is French coffee a stale, watery mess? Evil imperialism! And a general je m'enfoutisme about decent technique, and let's not get started on espresso. More »
Food processors are really, really good at distracting you while they fight regulation on salt and sugar. A new, strong piece should help us keep our eye on the ball. More »
While New Orleans and Louisiana brace for news of what will happen to their fishery, neighboring states are gloating—for how long, nobody knows More »
Food attracts big characters, beer bigger ones. Fallows pays tribute to a Texan in Shanghai. More »
Coming to more Massachusetts highway rest stops this summer, a full 18; and, on a short Napa idyll, a visit to Oxbow Market More »
I debate genetically modified foods, organic vs. conventional, and other matters with the author of a new book on food policy. Watch us listen to each other! More »
The Institute of Medicine is issuing a series of hard-hitting reports food manufacturers need to listen to. We hear why from the head of the IOM's most recent panel. More »
