From the Publisher
From the Trade Paperback edition.
Diet culture is just another way of dealing with the fear of death.
Is there a danger in governments offering too-specific advice on sugar consumption?
18-30 grams of protein and a lot of internalized ideas about masculinity per serving
A meaningful diet resolution might be to eat more sustainably.
At Perea Preschool in Memphis, Tennessee, lesson plans come with a heaping portion of nutrition.
Some other super-soggy hot-beef-sandwich styles and where to find them.
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
Americans may say they’re seeking out healthier fare, but sales figures tell a different story.
THE CREATOR OF PLUS-SIZE HEROINES WASN’T AIMING TO BE THIN—SHE JUST WANTED TO FEEL LIKE HERSELF
From fortified foods to nutrition labels, the legacy of an early financial crisis lives on in kitchens across the United States.
R. R. & R. P. HARISSA FOR THE HOMESICK Ron and Leetal Arazi, the Israeli couple behind the food company New York Shuk, spend their days replicating the flavors and traditions they grew up with—whether by hand-rolling couscous at Smorgasburg, teachi
A proposed linguistic change could temper a cultural obsession with body weight.
Why America’s latest dietary fetish is bad for just about everybody
I have no routine, so I put myself on one
The former dentist turned investigative researcher is exposing how the sugar industry got us hooked
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
Better food labels—but it’s still an experiment, and the four candidates need more testing
Two smart young chefs bring their food to a wider audience.
2 lbs. medium porcini mushrooms (quantity can vary with size availability) 1 cup olive oil 3 cloves garlic 2 sprigs thyme Salt and freshly ground black pepper ¼ cup sherry vinegar ½ cup hazelnut oil ¼ cup chopped hazelnuts 2 cups arugula 1 c
You could go to the Great Northern Food Hall just for the bread, but that’s only one of the delicious things you’ll find there.
HUGH MERWIN Along the Jackson Heights momo trail: The best examples of the ground-chile condiment called sepen feature peppers—dried and/or fresh—that have been selected for their fruity, almost floral qualities. Nepalese versions tend to give equal
THE FORMER FOSTER CARE KID FOUND A RECIPE FOR SUCCESS IN BAKING
Paowalla marks the return of one of New York’s best Indian chefs.
These stars are a perfect complement to any meal
ADAM PLATT I CAN REMEMBER precisely where I was when it dawned on me, with a kind of stunned clarity, that the culinary fashions of this traditionalist, meat-and-potatoes city had turned, more or less on a dime. I was standing by the perpetually mob
PASTA NIGHT The chef combines style and flavor in his family’s busy kitchen.
The conquering condiment is changing the way Americans eat.
Amid the Fragonards at the Frick.
21 W. 8th St., nr. Fifth Ave. 212-388-1831
31 Union Square W., at 16th St. 212-533-2500