It’s time to take a second look at hippie cuisine — because it changed everything.
Enough already with the artificial substitutes in traditional dishes. Let’s stick with the real stuff.
A global culinary revolution has changed the way we think about food — including a certain apple in Wisconsin.
I’ve got nothing against eating insects. Just don’t tell me cricket-flour tortilla chips are the solution to global hunger.
Enough with the seasonal coffee-shop flavors already — fall has many other fleeting foods to enjoy.
All it takes for a busy food critic to stay on the healthy-eating path is a little planning — and a few hard-boiled eggs.
What do children raised to love farmers’ markets really think of them? Their answers might surprise you.
Are unfamiliar ingredients really an elitist construct, or are they just a reminder of the way people used to eat?
There’s a lot we don’t know about fungi.
Contemporary foodies are rediscovering the wonders of traditional Northern European Jewish cuisine.
Sandor Katz has been extolling the benefits of live-culture foods for a decade — and it’s changing the world.
Maximize your dining pleasure this holiday season by eating slowly. Very slowly.
A biological anthropologist has upended everything I thought I knew about calories.
We might all be a little happier if we invited everyone over for olives, anchovies, and peppers more often.
A trip to the Mayo Clinic reveals the surprising future of medicine.
Do kids instinctively know what a healthy diet looks like? Maybe — but a little parental prodding never hurts.
How foraging for food can change the way you see the world around you.
The choices we make at the supermarket are having a bigger impact than many of us might realize.
All you need is a few quick-pickling tricks to make your life a little easier and your microbiome a lot happier.
There are reasons behind the rise and fall of certain foods — and some are more alarming than amusing.
To find true pleasure in the kitchen, focus first on the dishes that make you happy.