• Food

    The Writing Life

    On Finally Finding an Authentic Voice (After Writing Several Dozen Books)

    By Mark Scarbrough  November 29, 2021
    Behind the Mic

    Tastemakers by Mayukh Sen, Read by Tovah Ott

    By Behind the Mic   November 29, 2021
    Cultural Identity

    On the Culinary Americanization of First-Generation Immigrants

    By Priya Fielding-Singh, PhD  November 19, 2021
    Restaurants

    Inside the Glamorous, Precarious World of Downtown NYC Dining

    By Kim Reed  November 15, 2021
    Nonfiction

    The Best New Nonfiction to Read This November

    By Literary Hub  November 1, 2021
    TV

    “A Glorious Mess.” On Confronting the Complexities of Storytelling with Anthony Bourdain

    By Tom Vitale  October 15, 2021
    Cooking

    The Power of Couscous: Christine Sahadi Whelan Shares the Recipe for a Weeknight Favorite

    By Christine Sahadi Whelan  October 14, 2021
    Recipes

    Stanley Tucci Shares His Grandmother’s Famous Tomato Sauce Recipe

    By Stanley Tucci  October 13, 2021
    Drinking

    A Scotsman: Why I Love Getting Drunk on Cocktails in America

    By Daniel Sloss  October 13, 2021
    Foraging

    The Primordial Pull of the Truffle, That “Holy of Holies”

    By Rowan Jacobsen  October 7, 2021
    The Hub

    “Food is healing.” Learn how to make one of Maya Angelou’s beloved family recipes.

    By Vanessa Willoughby  October 1, 2021
    Food History

    When Life Gives You Lemons, It’s a Status Symbol: On the Evolving Literary and Cultural History of Citrus

    By Jean Huang  October 1, 2021
    The Hub

    Ruth Reichl is “grateful” she doesn’t have to be a food critic in today’s media climate.

    By Jonny Diamond  September 29, 2021
    Baking

    Wonder Bread Sucks: On the First Great Sourdough Boom of the 1960s

    By Eric Pallant  September 16, 2021
    Criticism

    In Celebration of Laurie Colwin’s Lost Manhattan

    By Bethanne Patrick  September 13, 2021
    The Hub

    Here’s Tolstoy’s recipe for macaroni and cheese (AKA Mac & Peace).

    By Jessie Gaynor  September 9, 2021
    Cooking

    The Seductive Allure of the Real: Remembering the Humble Origins of Saveur

    By Dorothy Kalins  September 7, 2021
    The Maris Review

    Julia Turshen on Celebrating Food and Canceling Diet Culture

    By The Maris Review  September 2, 2021
    Food History

    “Substantial, Satisfying, Hard to Digest.” How Apple Pie is Like America

    By Matt Siegel  September 1, 2021
    Capitalism

    How the Humble Avocado Went from the Unwanted “Crocodile Pear” to America’s Favorite Superfood

    By Andy Robinson  August 18, 2021
    Biology

    The Beautiful Impossibility of the World’s Largest Pearl

    By Bill François  August 17, 2021
    Reading Lists

    A Brief Survey of Famous Authors and Their Favorite Cocktails (and Colognes!)

    By Timothy Schaffert  August 3, 2021
    Jane Austen

    How an 18th-Century Cookbook Offers Glimpses of Jane Austen’s Domestic Life

    By Julienne Gehrer   July 26, 2021
    Agriculture

    Fake Meat Is Not the Panacea Its Producers Claim It To Be

    By Nicolette Hahn Niman  July 21, 2021
    Alcohol

    The Science of Happy Hour: On the Irresistible Chemistry of Your Favorite Drinks

    By Kate Biberdorf  July 9, 2021
    Page 8 of 16

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