Taschen Books
Book Preview: Highlights From 'Menu Design in America'
A look inside a design book devoted to more than a century of the exquisite everyday artifacts that have told us what's for dinner
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Taschen Books
A look inside a design book devoted to more than a century of the exquisite everyday artifacts that have told us what's for dinner
Araceli Zuñiga
As chefs around the world try to emerge from Europe's shadow and champion local flavors, Chile is offering one model of what that revolution might look like
Araceli Zuñiga
Could Santiago be to the Southern Hemisphere what the Basque Country is to the North? Yes—if the city's young chefs succeed.
© Yi-Chun Wu/The Museum of Modern Art
In "Identical Lunch," artist Alison Knowles invites visitors to eat with her at the MoMA. But who, really, is the artist?
Tejal Rao
A writer visits Santiago and enters a world of cigarette smoke, g-strings, garter belts, and cappuccinos
avlxyz/flickr
Earth-eating has always had its devotees, but only a handful. So what accounts for chefs' newfound love of literal terroir?
Ten Speed Press
A new cookbook from the venerable Ten Speed Press might actually be able to transform stoners into home cooks
stu_spivack/flickr
A writer gathers New York chefs for a gender-bending taste test to debunk bizarre restaurant-industry stereotypes
Tejal Rao
A grandmother's old-school cure-all staves off sniffles, but ranges in taste from strong to foul—and that's sort of the point
Courtesy of Phaidon Press
Rene Redzepi's Noma topped elBulli on a recent list of the world's best restaurants. His cookbook is world-class too.
Tejal Rao
Bigelow's is hidden between Long Island car dealerships, but it gives fried clams white-tablecloth treatment
Tejal Rao
Since the '80s, edible flowers have dwindled away to garnishes. But they're good for more than just looking pretty.
storebukkebruse/flickr
In the early 1900s, a Viennese feminist designed the Frankfurt Kitchen—and revolutionized how the world cooks
Tejal Rao
Angostura bitters weren't invented to flavor cocktails. Why use them only in drinks when they can lend baked goods spice and complexity?
scaredy kat/flickr
Why do diehards trek to Brooklyn to eat one of the funkiest organ meats of them all? Hint: it's not about the taste.
say cheddar/flickr
The 1800s gave rise to both an empire and the Victoria Sandwich. But even if regimes crumble, recipes last forever.
In the works of romance novelist Barbara Cartland, recipes rub up against chaste virgins and frisky aristocrats.
Illustration by L. Nichols
The author reviews three recipe collections with one question in mind: What would my grandmother think?
Photo by Tejal Rao
The founders of Brooklyn Brine preserve vegetables with their special combination of vinegar and spices.
Photo by Tejal Rao
Tiki culture goes upscale thanks to a dedicated bartender and a convenient Mad Men episode.
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