James Hoffmann is juicing vegetables, eating espresso martini cheese, and grinding on half-a-million-dollar machines—all in the name of coffee education.

In addition to collaborating with Yo-Yo Ma and interviewing musicians like Michael Stipe and Alicia Keys, Hrishikesh is also the cohost, with Samin Nosrat, of Home Cooking, which has quickly become one of our favorite food podcasts during the pandemic. 

Butter, hot sauce, and a trick from an Italian cookbook legend. Your wings will thank you.

A strong case for adding a flash of citrus and spice to your mashed potatoes, before chilling them. Introducing Peru’s mighty causa limeña.

In her latest cookbook, Anna Jones lays out a wholistic, minimalist, totally doable plan for cooking sustainably.

Cara Nicoletti is a fourth-generation butcher, writer, and cofounder of the vegetable-centric sausage company Seemore Meats & Veggies.

Learning a new knife cut is well worth it for this avocado and Cara Cara salad.

We talked to baker-turned-entrepreneur Erin Patinkin about some of her strongest grocery store convictions and predictions for 2022.

Among hundreds of Japanese brands and cultivars, it takes a blind tasting by a panel of “rice sommeliers” to determine the top of the crop.

The Dutch chef has written many cookbooks for an international audience (including several on the topic of tinned fish), and he’s the founder of Sea Tales, a company that sells sustainable canned tuna, anchovies, and sardines.

Massih formerly worked as a caterer, and during the pandemic, he took over a Brooklyn storefront and began selling all sorts of delicious foods—all with a modern and exciting point of view. Here's his story.

In a new cookbook, Caroline Schiff looks at sourdough like a true pastry chef—for all its potential in granola, chocolate tortes, and doughnuts.

We picked a few highlights from a very memorable year, including the new rules of nonstick, the great soda awakening, kimbap, carbonara, and asking the question “Was cast iron almost canceled?” 

Highlights from a mighty year of conversations with authors and chefs like Rodney Scott, Nadiya Hussain, Sheldon Simeon, Moby, and Missy Robbins. 

Some of our greatest cooking moments of the year were fueled by mantou, canned tuna, and chile crisp.

We speak with Jean about how she writes about food in her fiction, as well as not writing about food on Law & Order: Organized Crime.

A quick stop in the freezer will make sure your ribbons of cheese stay crisp by the time the salad hits the table.

If you’ve caught some of the exciting new writing coming from the relaunch of Gawker, you may have read some food writing by Tammie Teclemariam, who’s been taking down moka pots, making the case for buying a whole ham, and lauding the Black Russian as a far superior alternative to the espresso martini craze.

Your most beloved "family" recipe just might have been dreamed up by a corporation in order to sell products. That’s not necessarily a bad thing.

In a new cookbook, chef Freddie Bitsoie makes the case for evolving—not just preserving—Indigenous cooking traditions.

We talk with the cookbook author about her recipes for chocolate chip cookie pie and the “best dal ever” (controversial!) while diving into her understated and, we'd say, highly seasoned take on plant-based cooking.