A former fine dining server dishes on how the flambé, a dying convention of French haute cuisine, became the ultimate tableside flex.
While a student at Cambridge, novelist C Pam Zhang found that squeamishness around meat is embedded into the English language — and by extension, Western attitudes towards the realities of meat.
Where to eat well, right now.
The Kitchen Witch brings the ancient art of tyromancy — divination through cheese — to the modern day
Platforms like Discord and DEMI Community offer food creators and brands a way to interact with their biggest fans — without being at the mercy of flighty algorithms
By recreating dishes from popular media like "Game of Thrones," "The Lord of the Rings," and "Twin Peaks," the chef Iliana Regan didn’t just turn fine dining on its head at her restaurant Elizabeth —…
A combination of bush ordering, communal eating, and never-ending resourcefulness keeps the tiny town of Bettles (population: 63) exceedingly well-fed.
My first experience of gardening was a lesson in scarcity and sustenance. Returning to it years later, as an adult with a connective tissue disorder, I would also discover the joy.
Libraries across the country are fighting food insecurity by offering communities free seeds and gardening education
Garlic lovers poke fun at recipes that call for a single clove — but maybe there’s a reason for those stingy measurements
With these 11 works of food-focused fiction and nonfiction you won’t mind being cooped up inside as the temperatures drop.
Around the world, chip-eaters encounter flavors like hot pot and poulet roti. In America, we’ve been stuck with sour cream and onion and the one-note burn of "Flamin’ Hot."
Sure, fake-meat companies can make a vegetarian burger that bleeds. But veggie burgers should be — and historically have been — so much more.
Blue Hill at Stone Barns’ compelling vision — that a fine dining restaurant could be a model for changing the world — seduced diners, would-be employees, and thought leaders alike. But former…
Is the Instant Pot’s star finally fading?
From secret menus to cost-saving app hacks, our desire to go beyond the menu is making restaurant workers’ lives hell
The secrets to building restaurant-worthy sandwiches, from the bread to the textures to the acid
«If you toast your bread and immediately start making your sandwich, the bread continues to be hot and steams itself, and gets soggy,»
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