From the Publisher
Included are her ideas for:
-simplifying your meals with pre-preparation
-imaginative edible gifts
-themed table décor
-fun with kids in the kitchen
-making memorable moments
Unconventional? Yes. But eating fast food, boring food and even school-cafeteria food helped these people achieve results
Talk about temptation! How 5 cooks dropped serious pounds despite working in the food world
The founders of the fast-casual chain Sweetgreen are building a farm-to-counter empire, one bowl at a time.
Can farmers in Iowa help save the world’s seafood supply?
Assessing the latest options in the H20 aisle—alkaline, boxed, Ice Age–era. PLUS: A tasting with Adam Platt.
What the government missed when it tried to fix food deserts
The century-old French dip is all the rage.
HOW TO MAKE SENSE OF THE EXPLOSION OF DAIRY ALTERNATIVES IN THE REFRIGERATED AISLE.
The San Francisco startup has developed a plant-based substitute that's both cheaper and healthier than the real thing.
The joy of cooking in miniature
We brought two longtime dumpling-makers together—Anna Gershenson, a Latvian immigrant and kreplach fanatic, and Sanok Kim, a mandu expert from Korea—to talk craft and compare each other’s creations.
A FEW WEEKS BEFORE CHRISTMAS, I FLEW ACROSS THE ATLANTIC INTO OUR CULINARY FUTURE, WHERE A ROBOT WOULD COOK ME A BOWL OF FANCY SOUP. Like most of us, I’ve eaten food prepared by a robot before. On my flight from New York to London, for example, the
Every day, roughly one in nine people around the world do not know where their next meal is coming from.
WHY Montreal really is a lot like Paris. There’s the French part, of course—the City of Saints is the most bilingual urban destination in North America. A Unesco City of Design, it’s très belle as well as a great eating town, with 6,000-plus establis
The food-fad-friendly advent of the tapioca crêpe.
Runa seeks to profit from U.S. demand for healthier beverages | “There’s only so much shelf space and only so much distribution”
Some other super-soggy hot-beef-sandwich styles and where to find them.
These ice cream entrepreneurs dish on demographics, local flavors and how hot-weather businesses survive rainy days.
On October 19, 2015, Jared Hines, a 21-year-old college senior, went to a Chipotle restaurant near downtown Seattle for dinner. He ordered a chicken burrito with white cilantro-lime rice, black and pinto beans, pico de gallo, corn salsa, cheese, and
A taste for chocolate has spread around the globe, but its supply is in jeopardy.
Companies pitch them to shoppers who’ve embraced fresh | “There’s a perception … it comes from an industrialized place”
The story of one La Cocina graduate and her quest to cook up authentic Mexican tastes.
Ticketed Restaurant Reservations I’m all for restaurateurs attempting to drum up a sense of occasion, but are we having a casual dinner here or are we seeing a Broadway show? Char (or Embers, or Volcanic Ash) on Everything Here are the ground rule
1 Le Coucou There may be more innovative new restaurants around town and venues that offer more bang for the proverbial buck. But the increasingly rare and elusive combination of big-money ambition, old-fashioned grandeur, and focused talent makes D
Two women bring back a discarded dessert, and create a national hit.
Jim Delligatti—who created the signature sandwich for McDonald’s—died last week. He never got rich from his wildly successful invention.
Paris’s most famous American chef cooks classic French at Le Coucou.
Are you eating sustainable snapper or farmed tilapia?
INTERVIEW BY ALEXIS SWERDLOFF Student Where do you go to school? I’m a junior at NYU and am double-majoring in nutrition and public health. I was really fat and unhealthy as a child—I ate a diet of only meat and rice, and drank six bottles of milk
By any mortal standard, Yamandu Perez’s workout regime is impressive. The Chicago-based restaurant and bar owner, who did four Ironman races in one calendar year, routinely rises at 6 a.m. to run, bike or swim before pulling into the office. When he