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This is For the Common Good

Meat is everywhere, once you start looking.

The Year in Dinner

On keeping your loved ones fed, whether they like it or not.

Class Anxiety at the Farmers’ Market

Or: You expect me to pay two dollars for a tomato?

The Science of Swill

Craft brewers use science to give their concoctions a sense of handmade authenticity, as Adam Rogers writes in his new book. But are mass-market beverages made with any less care?

The Great Indoors: Your Next Farm

If you look for it, you’ll find that certain conservative dailies on this planet have made a small cottage industry of republishing reports that caged animals are, in fact, healthier than free-range livestock. Indeed, this argument comes...

Jack Kerouac’s Lost Restaurant Reviews

Adega
128 Palomino Drive
San Francisco, CA
415. 866. 2014 (Reservations recommended)

The fish’s head, with eyes as gleamy as Brigitte Bardot staring up at you from the beach, the waves washing...

|| Image via Flickr user Maya83
My Life, in Yogurt

On how food trends reflect the world we live in, by the author of The Tastemakers: Why We’re Crazy for Cupcakes but Fed Up With Fondue. Case study: a man comes of age between two very different eras of “big yogurt.”

On Red Lobster and the Slow Death of Casual Dining

If there’s one menu item that sums up the appeal of Red Lobster, it’s the cheese biscuits. Of course, it’s not terribly likely that a place called Orange Biscuit would grow to become the “world’s largest casual dining seafood restaurant,” with...

|| Gordon Ramsay calling out an order to the brigade de cuisine
The Devolution of the Modern Kitchen

How did the restaurant kitchen become the frantic, sweltering, tyrannical hellhole it is today? A history of the back-of-the-house and its rigorous hierarchies. 

Easter Treats: The Definitive Ranking

13. It feels somehow improper to eat Easter-branded candy corn, but the wrongness of candy corn is innate and fundamental.

12. “Simnel cake is a light fruit cake with two layers of almond paste or marzipan, one in the middle and...