Just say no to lemon zest, “ripping hot” pans, and the ice bath.

There’s a sudden urge to dine in a time before tofu and Title IX. Why now?

Whether it’s slices of apples and pears left out for you after classes, wedges of oranges fed to you when you’re feeling under the weather, or just a bowl of painstakingly peeled grapes left on your desk as you’re cramming for an exam, it’s all love.

In April of 1995, Jacques Pépin taped a cooking demonstration that detailed how to make an omelet. And while it was merely one of 105 segments the chef recorded over a frantic two-day period in a studio in Northern California, the clip has become one of the most beloved food videos of all time. This is its story.

The traditional Hawaiian dish has been co-opted and reinvented by hipster fast-casual chains around the world. This is not cool.

A veteran cookbook writer prone to “catastrophizing” answers the question: to wash or not to wash?

Reassessing the pioneering food brand Newman’s Own and the more than $500 million donated to charity.

She’s brilliant, terrifying, and a master of Mexican cooking. The 96-year-old writer ends an 840-mile trip from Michoacán to San Antonio with a very special delivery and some thoughts on a cook’s pickled nopales.

Ethiopian coffee is one of the world’s great culinary treasures. It’s also extremely undervalued. Geoff Watts, cofounder of Intelligentsia Coffee, is on a mission to get you—and the $100 billion industry—to pay more. Much more.

If you really want to learn how to cook something, settle in and watch an old person do it for a while.

Famous for her cookies and Goldfish crackers, Rudkin’s influence extends beyond packaged foods. Long before second-wave feminism, she encouraged women to take their place in the American workforce.

It all started with a Roman pasta dish, but now the minimalist flavor combination of grated Pecorino Romano and black pepper can be found in everything from chicharrones to shortbread cookies.

For some black families, chitlins are essential. For a younger generation, the polarizing dish is a dirty trick.

Samin Nosrat’s authoritative, definitive Salt, Fat, Acid, Heat is the breakout cookbook of a generation. But have you checked out the tart dough recipe?

An underbaked mystery, a fine-dining fable, and the recipe of a famous cheesecake hiding in plain sight. We asked a Los Angeles chef for hints about the recipe he developed. He wouldn’t share. But it led us to the source—San Sebastián chef Santiago Rivera—to unlock the mystery.

Success can be a double-edged sword for the chefs and shepherds of marginalized cuisines, with media adoration and cookbook deals leading to unneeded compromises and ultimate failure.

How the vampiro, a crunchy antojito from Sinaloa, Mexico, came to captivate the South Los Angeles street food scene.

How an American soda became the heart of Hong Kong’s favorite chicken dish.

How Momofuku’s slow-roasted pork became David Chang’s signature “fajita moment.”

Chefs love to reinvent it. Critics love to hate it. Maybe it’s time to just let it be.

Just because you can hasselback something, should you?

At the California border, life—and the memory of homemade Xinjiang cumin lamb—flashes before your eyes.

A sturdy, old-fashioned, unpopular treat for a sturdy, old-fashioned, unpopular nation.

Never forget Red Mango, Pinkberry, and 16 Handles.

Then she taught their American kids to cook too. Meet the remarkable Fu Pei-mei.