The Bay Area chef believes that great food can be both beautiful and accessible. Her new Netflix series, based on her celebrated cookbook Salt, Fat, Acid, Heat, might just help her deliver that message.
The chef’s massive effort to cook food for the island’s residents and relief workers was driven by an urgent sense of empathy.
As my family and my adopted country endured dramatic change, I learned to find solace in the kinds of written recipes I was taught to reject growing up.
What the continued controversy over Ken Friedman—and the unsuccessful rehabilitation of the Spotted Pig—says about power and responsibility in the world of food service
The beloved critic, dead at 57, was the first food writer to win a Pulitzer Prize—and a vital champion of L.A.’s culinary riches.
He was one of 21st-century pop culture’s few figures to argue persuasively for an assailed and slippery concept: realness.
The chef understood that history and political survey provide more than just context; they can illuminate the specificity of people’s lives.
The chef and writer, who died at 61, changed the way we think about restaurant kitchens and the people who work within them.
A new Netflix documentary series tries to shine a light on how corporate malfeasance and fraud affects everything we eat.
The disturbing viral video critiques food-porn culture, its creator says.
From a huge bread compendium to a history of fish, the year’s most delightful food manuals
The pizza chain's owner suggested that sales have slumped because of an association with the NFL. There might be another explanation.
They ruin the “fun” of the fun-size treat.
GOP budget proposals take aim at one of America’s most significant bipartisan achievements.
What’s the most efficient path to kitchen wisdom?
The prolific cookbook author, who introduced ciabatta to Americans, died at age 76.
How does such a nutritious fruit have such a contentious record?
In a bland and forgettable new film, Michael Keaton plays Ray Kroc, the cut-throat businessman behind the McDonald’s franchise.
Eight Flavors, the new book by Sarah Lohman, is an absorbing history of food culture in the U.S., and of the people who contributed to it.
Want to fight with your family this holiday … but want also to avoid any and all talk of the recent election? Here you go.