Goodbye TV dinner, hello mujadara, pozole, and sweet potato ndambe.

We’re living in the age of mushroom coffee, chocolate, jerky, and beer.

TV chefs love it. Home cooks collect it. The backlash was inevitable.

The polish of Instagram has come for your Betty Crocker mix.

A boom of pop-ups, at-home experiments, and schools of thought has put the bagel back in the news.

A spare Frigidaire (or three) is more than just a space for storing kimchi jars and beef shanks, but a lifeline for many.

New York–style cheesecake has left the building. Go ahead—burn it a little.

Served in plant-based restaurants, as well as butcher shops, bakeries, and swanky bistros, the vegan caesar has become nearly as ubiquitous as its forebear.

As the fishing industry suffers from restaurant shutdowns, are home cooks the great squid saviors?

It’s time to get serious about soft drinks.

A French tradition, with roots in Escoffier’s Le Guide Culinaire, has led to an improvisational and elastic vision for salad that was born fully in the USA.

The sweet, custardy spread isn’t just a signature of Southeast Asian coffee shops—it’s an ice cream base, a cake filling, and an accompaniment for cheese.

The spice blend has moved past its monolithic, colonialist origins and into Hong Kong teahouses, German hot dog stands, and Trinidadian roti shops.

Humans may have invented the croissant. But machines perfected it.

While neighbors helping neighbors is nothing new, the pandemic has mobilized extraordinary networks of free grocery and meal delivery services.

We already knew the slice was recession proof. Now we’re learning the parlor is pandemic-proof, too.

Photographer Clay Williams and chef Chad Williams ask: Why are Philadelphia diners and restaurant critics so quick to undervalue the work of Black chefs?

In America, the heavily spiced condiment has been diluted, distorted, and sold en masse. Mansour Arem’s setting the record straight.

Home cooks buying specialty ingredients online want to be conscious consumers. But can we also be critical ones?

It’s not just for kids, doesn’t require an oven, and, for some, it’s even high art.

What makes a good club sandwich? Ask the guy who’s eaten them everywhere, from Paris to Phnom Penh.