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…
Dorie Greenspan's cookbooks should be purchased sight unseen
Hundreds of cookbooks come out every year. I don’t know why hundreds of cookbooks come out every year. Most don’t sell.…
Meet the chocolate chip queen who sells $4 million in cookies in 12 days
Welcome to Chocolate Chip Cookie Week, celebrating one of America’s most iconic and widely loved comfort foods.Â
Salt, Fat, Acid, Heat’s Samin Nosrat wants you to get off your butt and cook something
Samin Nosrat has a job anyone with tastebuds would envy. She’s a contributing writer to The New York Times; author of…
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…
Great British Baking Show's Martha Collison offers her veteran advice for amateur bakers
Martha Collison was a breakout star in season one of the Great British Baking Show (that’s the American PBS broadcast…
Milk! author Mark Kurlansky on why most of us drink cow's milk (and not whale or camel milk)
Author Mark Kurlansky built his reputation writing food history books (Salt, Cod) that illuminate history, culture, and…
Talking “craft beer sellouts” with the guy who wrote the book on them
Nothing riles up the craft beer world like news of yet another brewery getting bought up by “Big Beer.” Chicago’s Goose…
Pussy rules: The shit-talking queen of Chicago's The Wieners Circle
Editor’s note: Lucky Peach was a magical food magazine that existed from 2011 to 2017. It was beloved by readers,…
Stephanie Izard has tips for becoming a Top Chef at home
Even among considerable rock stars in the cooking industry, Stephanie Izard is like the Top Chef of Top Chefs. She’s a…
The Americans’ Matthew Rhys on The Wine Show and the torment of drinking expensive wines all day
By all accounts, actor Matthew Rhys is a busy guy: He’s wrapping up his final season on the acclaimed FX series The…
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…
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?