Why it’s so hard to get a restaurant reservation right now
It’s so much more than the flavors.
Some scientists are upending the traditional wisdom that no meat is best for the planet.
If you’re just eating one dish, you’re missing out.
Americans love it. But the science is getting even weirder.
All of a sudden, it seems like Casamigos is name-checked in every song.
Could famine be the missing piece?
Americans are realizing the truth about White Claw: It’s bad!
Haruki Murakami’s stir fry, Maurice Sendak’s chicken soup with rice—only the most gifted writers have made meals on the page worth remembering.
One day, the cocoa in beloved treats might come from a petri dish.
What writing cookbooks has taught me about the wonderfully muddled provenance of food
“It’s a weird sense to need.”
When times are dark, I lick the bowl.
Diners, Drive-Ins and Dives is a mainstay of basic cable—and a rallying cry for a country that is losing touch with itself.
Void of nutritional value, divorced from the intense culinary process that is actual barbecuing, irresistible
The chef’s almost mythical origin story can obscure a fundamental privilege she carried: She was American.
New Mexico’s Hatch Valley faces its biggest test yet.
Japan’s restaurants are taking COVID precautions to a whole new level.
A new cookbook by the food journalist Priya Krishna and the chef David Chang emphasizes intuition and experimentation—and embraces the humble microwave.
You’re smart enough to pick your own lunch, no matter what Sweetgreen's CEO says.