Literary Hub » Food

Here's everything that's making us happy <em> this </em> week.

Here's everything that's making us happy this week.

By Brittany Allen | April 11, 2025

Memory, Care, Protection: Crystal Hana Kim on the Many Uses of Food

Memory, Care, Protection: Crystal Hana Kim on the Many Uses of Food

“To pay attention to the meal in front of you is to commit your hope and faith.”

By Crystal Hana Kim | April 4, 2025

Little Meals for Little Ones: On the Joys of Sharing the Kitchen With Children

Little Meals for Little Ones: On the Joys of Sharing the Kitchen With Children

Rose Carrarini and marissa-catherine carrarini Offer Up a Simple Recipe For a Kid-Friendly Classic

By Rose Carrarini and marissa-catherine carrarini | March 24, 2025

Pistachio Kulfi Inspired by Asha Thanki’s <em>A Thousand Times Before</em>

Pistachio Kulfi Inspired by Asha Thanki’s A Thousand Times Before

From Last Year's “Table of Contents” Dinner

By Evan Hanczor | February 25, 2025

A Fantasy of Domesticity: Why We’re Drawn to the False Promise of the Tradwife

A Fantasy of Domesticity: Why We’re Drawn to the False Promise of the Tradwife

Larissa Pham on Baking, Community and Navigating Societal Expectations of Heteronormativity

By Larissa Pham | February 12, 2025

The first issue of Reader’s Digest from 1922 is both shocking and relevant.

The first issue of Reader’s Digest from 1922 is both shocking and relevant.

By James Folta | February 7, 2025

Best Reviewed
Books of the Week

How Many Licks? On Tootsie Pops, Desire and the Science of Delayed Gratification

By Sarah Perry | February 4, 2025

Sweet Yet Versatile: In Praise of the Magnificent Melon

By Caroline Eden | January 17, 2025

Why Did We Start Drinking Milk? On the Ancient Rise of Dairy Consumption

By Anne Mendelson | January 9, 2025

Learning to Make the World’s Rarest Pasta

Learning to Make the World’s Rarest Pasta

Eliot Stein on the Secret of Sardinia's Su Filindeu Noodles

By Eliot Stein | December 11, 2024

What Chickens Know: On Bonding with Birds and the Language of Hens

What Chickens Know: On Bonding with Birds and the Language of Hens

Sy Montgomery Explores the Complex World of Breeding and Studying the Famous Fowl

By Sy Montgomery | November 7, 2024

How the British Monarchy Made Breakfast the Most Important Meal of the Day

How the British Monarchy Made Breakfast the Most Important Meal of the Day

Tom Parker Bowles Offers an Overview of Royal Culinary History, Along With a Recipe for Baked Eggs

By Tom Parker Bowles | October 23, 2024

Heavenly Paella: Exploring a Unique Monastic Culinary Culture in the Mountains of Catalonia

Heavenly Paella: Exploring a Unique Monastic Culinary Culture in the Mountains of Catalonia

Jody Eddy Visits The 12th-Century Cistercian Monastery of Poblet

By Jody Eddy | October 21, 2024

The Poetry of the World’s First Cookbook: What Cooking Can Teach Writers and Translators

The Poetry of the World’s First Cookbook: What Cooking Can Teach Writers and Translators

Aditi Machado on the Literary Power of Food Descriptions

By Aditi Machado | October 21, 2024

Legendary Pastry Chef Dominique Ansel Recommends a No-Frills Way to Pop the Question

Legendary Pastry Chef Dominique Ansel Recommends a No-Frills Way to Pop the Question

Hot Chocolate With Pink Champagne Marshmallows, a Sweet Yet Simple Proposal

By Dominique Ansel | October 18, 2024

Anthony Bourdain on the Life and Legacy of a Truly Infamous Cook: Typhoid Mary

Anthony Bourdain on the Life and Legacy of a Truly Infamous Cook: Typhoid Mary

“Mary Mallon was a cook. And her story, first and foremost, is the story of a cook.”

By Anthony Bourdain | October 15, 2024

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