Max Falkowitz is a food and travel writer for The New York Times, Saveur, GQ, New York magazine’s Grub Street, and other outlets. He’s also the coauthor of The Dumpling Galaxy Cookbook with Helen You.
Not necessarily—there’s complicated environmental math involved. Along with rising temperatures and sea levels, our oceans’ plastic content continues to skyrocket. Beached whale …
These essential ingredients aren’t just good eating—they’re ingenious agriculture. North America’s three sisters aren’t people; they’re crops. Corn, beans, and squash, to …
How the dairy world’s most seductive curds get their stink. Washed-rind cheese—think gloriously stinky Epoisses, Limberger, and Taleggio—looks like something went wrong …
It’s not commercially available (yet), but some scientists are excited about this nutrient-dense solution. The Pacific beetle cockroach isn’t like other bugs: …
