Can any startup compete with the massive scale and heavy nostalgia of a single legacy brand?

Why not whip up a squid paella in the woods?

This layered British staple is the perfect way to feature seasonal fruit—plus a healthy kick of booze.

J. Ryan Stradal’s trio of Minnesota-set novels might as well come with a side of ranch.

Wine, coffee, whiskey, mezcal, and many other beverages have rich subcultures and legions of admirers. Imagine a world where tea gets an invite to the party.

The Top Chef Junior finalist’s debut cookbook is filled with punchy flavors and a deep love of the grocery store.

Our nation’s libraries are due for an upgrade. Cue the wine bar.

Does adding cereal mean you can have your cake and eat it too?

The real happy meal is a bouncy shrimp patty between two squishy buns.

After more than a decade, the story of Maison Premiere is being shared in an almanac that’s part-history book, part absinthe primer, and all their own.

In 1983, two publishing legends hunted and gathered a branded cookbook project lost to time. That is, until one writer spent three days in the woods with it as company.

Jing Gao’s cabinets are filled with premium Chinese staples and local Los Angeles brands.

A decade in and London-based Noble Rot is still re-thinking the way we drink, and write, about wine.

Romans call it “scrocchiarella” (translation: crunch), yet the legendary pie is moving beyond simply a signature texture.

If you can melt butter in a saucepan, you can make your own ghee—and flavor it too.

The author of Everyday Grand will have you celebrating, even on a random Monday morning. There will be banana pudding smoothies.

Giving frozen vegetables a main character moment.

No longer a “secret weapon,” Southeast Asian cooks are getting creative with the traditional umami ingredient.

Noah Morayniss is behind the rapping, cooking, occasionally foul-mouthed cheetah that is legitimately the freshest voice in food media.

In Fake Meat, Isa Chandra Moskowitz unleashes the power of wheat gluten and lentils to DIY the deli counter and beyond.

And as a spicy, fermented condiment, it’s one of the greatest tools for any cook.