Skill Plus Inspiration: Wylie Dufresne Offers His Recipe for Becoming a Chef

Skill Plus Inspiration: Wylie Dufresne Offers His Recipe for Becoming a Chef

"That’s the wonderful thing about cooking is that it’s a never-ending opportunity for education."

By Wylie Dufresne | August 4, 2023

On the Joys of Food-Centered Fiction

On the Joys of Food-Centered Fiction

"I had never considered that food could be a tool of so much more than mere sophistication."

By Michelle Wildgen | August 1, 2023

How To Make Boston Baked Beans, Lovecraft-Style

How To Make Boston Baked Beans, Lovecraft-Style

Olivia Luna Eldritch Shares a Culinary Favorite of the Creator of Cthulhu

By Olivia Luna Eldritch | July 25, 2023

On Grief, Pizza, and the Power of Food to Evoke Memory

On Grief, Pizza, and the Power of Food to Evoke Memory

Adam Dalva Remembers His Brother

By Adam Dalva | July 24, 2023

Bill Boggs, Satirist of America’s Addiction to Celebrity, Drugs, Sex, and Food

Bill Boggs, Satirist of America’s Addiction to Celebrity, Drugs, Sex, and Food

In Conversation with Andrew Keen on Keen On

By Keen On | July 6, 2023

Jake Skeets on Diné Food Traditions and the Relationship Between Food and Community

Jake Skeets on Diné Food Traditions and the Relationship Between Food and Community

This Week from the Emergence Magazine Podcast

By Emergence Magazine | July 5, 2023

Best Reviewed
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  • Northern Light: Power, Land, and the Memory of Water
  • Whistler
  • The Dog's Gaze: A Visual History
  • 1873: The Rothschilds, the First Great Depression, and the Making of the Modern World
  • Drayton and MacKenzie
  • The Long Revolution: Creating a United States After 1776

From Pizza to Borscht: Unscrambling the Politics of National Dishes

By Keen On | June 30, 2023

Is There a French National Dish? On the History and Making of French Cuisine

By Anya von Bremzen | June 20, 2023

Finding Radical Potential in Nigella Lawson’s Food

By Rebecca May Johnson | June 7, 2023

Jon Michaud on Bar Literature, Washington Heights, and the Ideal New York City Saloon

Jon Michaud on Bar Literature, Washington Heights, and the Ideal New York City Saloon

A Conversation with the Author of Last Call at Coogan's

By Dwyer Murphy | June 7, 2023

Is Ice America’s Most Literary Element?

Is Ice America’s Most Literary Element?

Amy Brady on a Particularly American Obsession

By Amy Brady | June 6, 2023

Jon Michaud on the Best of New York City Distilled Into a Neighborhood Bar

Jon Michaud on the Best of New York City Distilled Into a Neighborhood Bar

In Conversation with Andrew Keen on Keen On

By Keen On | June 6, 2023

“Do Wines Make Women Giggly?” On Sexism in Wine Culture

“Do Wines Make Women Giggly?” On Sexism in Wine Culture

Meg Bernhard Looks at a Long and Problematic Tradition

By Meg Bernhard | June 1, 2023

From a Rural Mexican Village to Creating Haute Cuisine in the Big City

From a Rural Mexican Village to Creating Haute Cuisine in the Big City

Laura Tillman Explores the Complexities and Anxieties of Migrant Chef Lalo García

By Laura Tillman | May 30, 2023

25 Nonfiction Books You Need to Read This Summer

25 Nonfiction Books You Need to Read This Summer

Because Novels Are Just Made-Up

By Literary Hub | May 25, 2023

Kate Lebo on Making and Remaking Recipes On and Off the Page

Kate Lebo on Making and Remaking Recipes On and Off the Page

“Writing a recipe and reading a recipe are both acts of translation.”

By Kate Lebo | May 24, 2023

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