Culture The Modern Jang Master In Korea, the home kitchen revolves around a set of three ancient fermented sauces called jangs. One woman is using science to … Story: Mari Uyehara
In Residence Hot Sauce in My Veins Hot sauce is our soy sauce. It’s our fish sauce. It’s how our dishes sing. A few years ago, Beyoncé made an … Story: Therese Nelson
Culture The Tortilla Cartel The rise of industrial instant corn flour, masa harina, represents not only a gastronomic loss (the stuff tastes lousy), but a death … Story: Elizabeth Dunn
Culture Do Men Hate Bitter Greens? Anecdotal evidence points to a male aversion to bitter greens, but pinpointing the reason behind this is a little bit trickier. One … Story: Katy Kelleher
Cooking Watch YouTube, Make Black Garlic When you cook garlic very slowly for a very long time, it becomes milder, sweeter, and looks really cool. What happens … Story: Linda Schneider
In Residence Spoon Over Fork At the Filipino dinner table, spoons rule over forks and knives. There’s a story. As a kid, one of my chores was … Story: Jenn de la Vega
Cooking The Beauty in Israel’s Ugly Stuffed Vegetables Memulaim, or “stuffed ones” in Hebrew, require a little ground meat, lots of vegetables, and a trusty family recipe. The secret to … Story: Leah Koenig
Cooking Cooked Oysters for People Who Love Raw Oysters Smoking offers a way to cook oysters that preserves all of the juicy, briny flavor of the fresh version. Growing up in … Story: Nik Sharma
Culture The End of Afghan Cuisine in Pakistan? Pakistan’s capital, Islamabad, is home to a deeply rooted Afghan restaurant scene—one that is now threatened by ongoing tension between bordering countries. … Story: Maryam Jillani
Cooking Better Bread Means Better Bread Crumbs It’s about time that more home cooks realized good bread is a gift that keeps giving. Bread crumbs may seem like an … Story: Melissa McCart
Cooking The Unsung Hero of Vegan Baking It might not be as healthy as everyone thinks it is, but coconut oil is a godsend for anyone trying to bake … Story: Alicia Kennedy
Cooking Ethiopia and Eritrea’s Long History With Lasagna Despite its ties to Italian colonialism, lasagna still occupies an important place on dinner tables in the Horn of Africa, and for … Story: Hannah Giorgis
Culture Keep “Yellow Fever” Out of Your Mouth An antiquated, demeaning term describing the sexual fetishization of Asian women has no place in one of the country’s largest grocery store … Story: Lucas Peterson
Cooking Why Bangladeshi Immigrants Are Cooking With Massage Oil Many immigrants see mustard oil as a crucial ingredient for replicating the flavors of home. The FDA sees it a little differently. … Story: Naomi Tomky
Cooking Vanilla’s Savory Star Turn We eat it in ice cream and birthday cakes so much we hardly notice it, but vanilla is massively underrated as a … Story: Maggie Hennessy
Culture Rewriting the Story of the Starving Armenian For decades, Americans casually threw around the term “starving Armenian” to refer to anyone who was hungry. But to Armenian-Americans, the phrase … Story: Liana Aghajanian
Culture At the Rooh Afza Factory An Indian writer explores a refreshing sherbet beloved on the subcontinent, tracing it all the way to its source. On a gray … Story: Sharanya Deepak
Cooking The Chicken Soup of Chinese Aunties Have a cold? Giving birth? Feeling stressed at work? A chicken and a packet of dried herbs is all you need. In … Story: Vivian Lee
Culture The Buddhist Mock-Meats Paradox Are we forgetting about centuries-old Buddhist tradition in the current meat-replacement zeitgeist? Gazing down at the paper plate, I take a few … Story: Cathy Erway
Cooking What Ever Happened to Sun-Dried Tomatoes? To some, they are flavor firecrackers and a beloved relic of the past. To others (cough Ruth Reichl) they are “an example … Story: Priya Krishna
Culture Why Does Every Recipe Have to Be Magic? We’ve reached an apex of hyperbolic recipe-labeling. But is there really anything magic about a recipe that just works? In 2018, beans … Story: James Hansen
