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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
Why People Rage at Recipes: On the Current State of Online Food Discourse
Geraldine DeRuiter Considers Hot Stoves and Hotter Tempers
By
Geraldine DeRuiter
| March 14, 2024
Novelist Sanaë Lemoine, In Praise of the Sheet Pan
Plus, With Olga Massov, a Recipe For Sheet Pan Fried Rice
By
Olga Massov and Sanaë Lemoine
| March 6, 2024
Hannah Goldfield on the Joy of Describing Tastes
In Conversation with Merve Emre on The Critic and Her Publics
By
The Critic and Her Publics
| February 27, 2024
Chef Eric Ripert on Keeping Seafood Simple
This Week on The Literary Life with Mitchell Kaplan
By
The Literary Life
| February 23, 2024
Amanda Churchill on Embracing Her Japanese Heritage Through Food
“I wondered why it was Japanese food that I couldn’t get out of my mind.”
By
Amanda Churchill
| February 20, 2024
Crystal Wilkinson on the Importance of Birthdays in the Black Community
“Let us celebrate. Not in a way that is meant to milk our pocketbooks in the name of consumerism and capitalism, but with love.”
By
Crystal Wilkinson
| January 24, 2024
Best Reviewed
Books of the Week
My Search for Answers in the Fringe “30 Bananas a Day” Movement
By
Jacqueline Alnes
| January 17, 2024
Royally Sweet: How Hot Beverages Became All the Rage in 18th Century Britain
By
Gareth Russell
| December 8, 2023
The Marvels of Qu: What Makes Chinese Food and Drink Unique
By
Fuchsia Dunlop
| November 21, 2023
Dinner With A Dictator: What Joseph Stalin Ate
Witold Szabłowski on the Culinary Habits and Preferences of the Soviet Strongman
By
Witold Szabłowski
| November 9, 2023
A Brief History of Onions in America
On Ramps, Xonacatl, Skunk Eggs and More
By
Mark Kurlansky
| November 9, 2023
Dwight Garner on the Long History of Writers and America's Greatest Invention, the Martini
A Look at Patricia Highsmith, Norman Mailer, Gary Shteyngart, Karl Ove Knausgaard, and More
By
Dwight Garner
| October 25, 2023
Instead of Writing, Margaret Renkl Forages for Fungi
“Always I find more answers in a forest than I find in my own hot attic of a mind.”
By
Margaret Renkl
| October 24, 2023
Brendan Shay Basham on the Similarities Between the Chef Life and the Writing Life
"Processes are a series of moments in passing."
By
Brendan Shay Basham
| September 7, 2023
Alicia Kennedy on Navigating the Thorny Terrain of Food Writing
"We’re entrusting each other not just with words, but with our bodies, our tastes, and our time at the cutting board."
By
Alicia Kennedy
| September 1, 2023
How the Banana Came To Be—And How It Could Disappear
Emily Monosson on the History, Evolution, and Biological Enemies of a Staple Fruit
By
Emily Monosson
| August 21, 2023
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Page 4 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…"