Whatever you do, don’t call what these chefs are cooking “fusion”
Food
The “Artisan” Hoax: Has That Word Become Meaningless?
When Domino’s and Frito-Lay start referring to their products as artisanal, you know they’re taking absurd liberties. But does it matter?
Are Foodie Kids the Sign of End Times?
Maybe not, but get them out of the restaurant and into the kitchen
What’s Wrong With A Dunkin’ Donuts Bagel?
New Yorkers chortled when Consumer Reports gave a bagel from Dunkin’ Donuts the thumbs up, but food snobism is an ugly attitude.
Recipes for the Black-Iron Heart of America
A new cookbook reminds us of the age-old glories of cast iron
What Would a Test-Tube Hamburger Taste Like?
Some lucky person could be eating lab-grown meat as early as this fall. Here’s why I don’t want that person to be me
What I Probably Won’t Learn From Paula Deen
Health concerns won’t drive my eating decisions until they have to, but there are many cooks other than Deen leading the way
The Tyranny of Meals
Cereal for dinner? Why not. Rules about mealtime make no sense
41.7%
The Revolution Will Be Delicious
A manifesto for a tastier Thanksgiving
Why Do Jews Love Chinese Food?
If you’re wondering how a Jewish guy from Brooklyn has come to be the public face of a Chinese restaurant, then you probably aren’t Jewish
A Good Mozzarella Is Hard to Find
When it comes to making fresh mozzarella, as a nation we’re where pizza was 20 or 30 years ago