Let's Talk About American Food
The resealable bag has become a home cooking staple—but the $1.6 billion industry is not without its own big bag of issues.
Cooking
Mexico’s fiery condiment for empanadas and tostadas is right at home in sandwiches, soups, and definitely pizza.
Culture
In his insightful memoir, Peter Hoffman looks back at every crucial aspect of a restaurant, from the daily farmers’ market haul to the lifesaving refrigerator repairmen.
Cooking
Fry those firm peaches, nectarines, and pluots with halloumi and olives for the perfect salty-sweet snack.
Special Issue
The '90s Issue
We look at some of the joys, fears, and SnackWell’s-fueled anxieties of the decade. It wasn’t always as pretty as our Lisa Frank–tinted glasses might lead us to believe, but it will go down in history as a time when we looked around and decided to recalibrate our taste buds.
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