My name is John, and I eat gabagool out of the fridge. 

How West African chefs, and a DNA test result, empowered me to find my food.

America’s rice landscape is more diverse and more glorious than you might think. Here’s how to take full advantage of it.

Rie McClenny’s tsukune recipe mixes in tofu for a bouncy, bountiful chicken meatball

Syrniki—fluffy, fruit-topped, and a beloved staple in a country at war—is experiencing a restaurant renaissance in the US

Disappointed by an iconic experience, two coffee experts and coauthors of a new coffee book took matters into their own goblets.

Fennel, beets, and a sneaky apple star in a cool-weather take on our favorite salad.

In the 1980s and ’90s, a wave of unapologetically queer cookbooks beat the odds and made it to print.

Pierre Thiam’s hot pépé soup is ultra-fragrant and restorative.

With a new wave of artisan pasta toolmakers emerging around the world, and mostly outside of Italy, there’s never been a better time to roll a little cavatelli.

A chef discovers a new trick for leveling up the classic—and sometimes tired—roast chicken.

Growers with personal connections are choosing to center the ancestral food in their work.

Don’t let apples have all the fun this fall.

“Affordable affluence.” “Permissible indulgence.” What happened to fun?

How a famous Scorsese scene taught a generation to slice just a certain way.

The movie theater staple is ever evolving, just like our snacking habits

Mushrooms star in this meat-free take on the classic comfort sandwich.

A visit to the hus that René Redzepi built presents 18 meticulous plates of food, with a few lingering questions to wash it all down.

Pecorino, spaghetti, black pepper, and a whole bottle of red wine is the Molly Baz way.

Savory or sweet, spiced nuts are an all-American standby. These brands are taking it further, with flavors from dill pickle to Buffalo wing.

Some 34% of restaurants in the United States have chicken fingers on their menus. Can we point to number one?