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Craft and Criticism
Literary Criticism
Craft and Advice
In Conversation
On Translation
Fiction and Poetry
Short Story
From the Novel
Poem
News and Culture
History
Science
Politics
Biography
Memoir
Food
Technology
Bookstores and Libraries
Film and TV
Travel
Music
Art and Photography
The Hub
Style
Design
Sports
Lit Hub Radio
The Lit Hub Podcast
The Critic and Her Publics
Awakeners
Fiction/Non/Fiction
I’m a Writer But
Windham-Campbell Prizes Podcast
Memoir Nation
First Draft: A Dialogue on Writing
Tor Presents: Voyage Into Genre
Talk Easy
Reading Lists
The Best of the Decade
Book Marks
Best Reviewed Books
CrimeReads
True Crime
The Daily Thrill
Log In
Food
The Massive Chicago Operation to Save 800,000 People From Hunger
Working for Food Security in Greater Chicago
By
Martín Caparrós
| March 9, 2020
Hope Jahren on Corn, Coke, and Convenience Food
How High-Fructose Corn Syrup Became an American Staple
By
Hope Jahren
| March 6, 2020
Eating Across America's Fast Food Chains in Verse
Poet Danny Caine's Odes to Olive Garden, Popeye's, and More
By
Danny Caine and Tara Wray
| March 5, 2020
Why Have Humans Always Loved... Beans?
Joe Yonan on the Seductive, Universal Appeal of a Good Bean
By
Joe Yonan
| February 20, 2020
Some Very Doable Steps Toward a Plant-Based Kitchen
Tips for Batch Cooking, Meat Alternatives, and More
By
Nil Zacharias and Gene Stone
| February 7, 2020
On the Rise of the Vietnamese Noodle Shop in
Anchorage, Alaska
How Did Pho Come to Dominate in the Far North?
By
Julia O'Malley
| January 24, 2020
Best Reviewed
Books of the Week
Maryse Condé on the Iconic African Dish That Conjures a Thousand Homes
By
Maryse Condé
| January 23, 2020
Anthony Marra: Saying Goodbye to Possibly My Favorite Place on Earth
By
Anthony Marra
| January 14, 2020
Fermenting Culture: An Interview with Chef David Zilber
By
Emergence Magazine
| January 13, 2020
On Knafeh and a Vision of the World Without Borders
What a Beloved Dessert Reveals About Cultural Appropriation
By
Vidya Balachander
| January 6, 2020
Why (and How, Exactly) Did Early Humans Start Cooking?
Guy Crosby on the Connection Between the Way We Eat
and Who We Are
By
Guy Crosby
| December 17, 2019
The New Edition of
The Joy of Cooking
is a Family Affair
Bethanne Patrick Talks to John Becker About the Family Legacy of America's Favorite Cookbook
By
Bethanne Patrick
| December 13, 2019
Hosting an Orgy? This 1970s Cookbook Has You Covered
The Sensory Celebration of
Cooking for Orgies and
Other Large Parties
By
Lizzy Saxe
| December 13, 2019
The 10 Best Cookbooks of the Year (Which Would Also Make Great Gifts)
Beautiful, Useful, and Informative!
By
Bethanne Patrick
| December 12, 2019
Sean Brock on the Ingenuity, Soul, and Care that Created 'Southern Cuisine'
Why Comfort Food is Worth Taking Seriously
By
Bethanne Patrick
| December 4, 2019
The True Tales of a
Literary Bartender
Nick Petrulakis Builds Cocktails from Books
By
Erika Mailman
| December 3, 2019
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Page 17 of 22
Your guide to transportation horror-cide
October 10, 2025
by
John Hornor Jacobs
Sophie Hannah On How She Writes a Poirot Novel
October 10, 2025
by
Alex Dueben
My First thriller: Megan Abbott
October 9, 2025
by
Rick Pullen
The Best Reviewed Books of the Week
"King captures her guileless sense of awe with just a dusting of parody that never…"