How did hippie food reach the mainstream?
San Francisco Chronicle food writer and restaurant critic Jonathan Kauffman wondered how the popular hippie food he ate…
Andrew Zimmern picks the best- and worst-tasting animals
Andrew Zimmern, whose stomach has hosted more animals than Noah’s Ark, has made a career vicariously eating on behalf…
Ice cream makes everything better—even science
Many books exist about ice cream that explore methodology and technique—the how of making top-notch ice cream. Rare is…
Somebody Feed Phil is the sweetest, most joyful food show on TV
Nowadays I almost never watch food shows on television. When your entire workday involves thinking and writing about,…
Behind the story of the NBA's serious wine obsession
The Venn diagram circles of professional basketball writers and food writers overlap very little, but within that…
Post-Bake Off, Ruby Tandoh wants you to eat what you want and take care of yourself
Ruby Tandoh was a contestant on The Great British Bake Off during its 2013 season, riding to a top three finish with…
What’s the deal with airline food? An in-flight dining critic explains
Airline food: butt of jokes, favorite subject of ’90s stand-up comedy routines, butt of jokes about ’90s stand-up…
Mashed potato for ice cream: Why food on TV is never as tasty as it looksÂ
Imagine a day job where you’re tasked to create alien whale meat and drizzle Peking duck sauce over prosthetics. That’s…
The ever-growing case for eating insects
The tide began to shift ever so gently the moment I noticed cricket flour at my neighborhood grocer. Cricket flour is…
Meet the author who took a long night’s journey into eggs
How can the mighty egg be simultaneously associated with such beauty and ugliness?
A pho primer with the world’s leading authority on Vietnamese cooking
Andrea Nguyen is the foremost English-speaking voice of Vietnamese gastronomy in the world, and her 2006 book Into The…
Anthony Bourdain cooks for his harshest critic: his daughter
Sixteen years have passed since Anthony Bourdain entered our consciousness, his memoir Kitchen Confidential slicing…
Make Pok Pok chef Andy Ricker’s deceptively simple fried egg salad
Pok Pok chef Andy Ricker stopped by Supper Club studios to chat about his adventures in Thai cookery. Watch our…
Bacon critic Scott Gold explains what it’s like having the world’s greatest job
This June, the breakfast site Extra Crispy held a much-publicized writing contest in which the winner would be anointed…
Megan Amram on her classy love for the classless Cheesecake Factory
The Internet features more than its share of negativity and snark—sometimes you’ve just gotta vent. But there’s plenty…
