Culture The Air Fryer: An Easy Bake Oven for Adults From Emeril to Oprah, celebrities have lined up to endorse the air fryer. But what is an air fryer, and what can … Story: Terrence Doyle
Cooking The Breakfast Banh Mi When two childhood cravings merge, a breakfast banh mi is born, full of scrambled eggs and crispy Chinese sausage. Growing up in … Story: Soleil Ho
Cooking Pineapple Island While Americans import most of our pineapples from other countries, it’s rare to eat pineapple straight off a plant in the tropical … Story: Nik Sharma
Collection Fall 2017 Fiction Issue After a spring fiction issue that strictly focused on writers in Southern California, the TASTE editors and I elected to concentrate on … Story: J. Ryan Stradal
Culture A Kind of Hunger A fictional story about craving the flavors of Taiwan in America during the 1950s. After we left New York City, David wanted … Story: Esmé Weijun Wang
Culture The Pie, Reprised In this short piece of fiction, a mother specializes in pie crusts made out of confectioners’ sugar and memorably super-sized batches of … Story: Pam Brinegar
Feature Lucky Cat In this work of fiction, a tomcat and a server come together at a brunch joint in Tribeca. Suzie slept with Tommy … Story: N. West Moss
Culture Future Snacks In a dystopian universe, if you were hungry and bored enough, maybe you would consider snacking on the pickled toes of your … Story: Lincoln Michel
Culture The Wedding Stairs In a work of fiction, a curious wedding guest climbs a stairway of discovery. At the tail end of the wedding, as … Story: Helen Phillips
Culture Mools In a work of short fiction, dinner takes an unexpected turn. A loud-talking couple had been seated next to us at the … Story: James Yeh
Cooking Love at the Crispy Bottom of the Pot When mastering tahdig becomes a lesson in both Persian cooking and real romance. One day, a few months after I began dating … Story: Jake Cohen
Culture Settling in Paris Can Be a Comedy of Errors In a new memoir full of recipes, blogger and cookbook author David Lebovitz writes about his quest to buy a home of … Story: David Lebovitz
Culture A Brief History of Toast in Japan Japanese yōshoku loaves, a product of the lean postwar Occupation Era, has ignited a nation’s obsession with toast. The Japanese are big … Story: Shane Mitchell
Culture Women Aren’t Ruining Food Why do we get so collectively annoyed by food and drink trends that we associate with women? Because it’s an ugly double … Story: Jaya Saxena
Culture The Anatomy of a Late-Night Chef Recipe There are a few tips and tricks behind every great late-night meal. For the average hangover, the morning after involves some version … Story: Helen Hollyman
Cooking The 30-Year Spaghetti Sauce The long road from Schilling Spaghetti Sauce spice mix to simple, herbless perfection. This is a story that starts around 1967, the … Story: Lou Mathews
Cooking Did You Say Bacon, Egg & Cheese Nachos? Melted cheese, crispy bacon, runny egg. You’re on your way to nachos nirvana. Every Saturday morning, my wife and I walk our … Story: Molly Baker and Jason LaFerrera
Cooking The Fruit of Japanese Fairy Tales When you get them in season, persimmons are a perfect ingredient for both folklore and layer cakes. The bright orange globe of … Story: Maya Okada Erickson
Cooking Brown Bread Is the Spine of Ireland For many who have left Irish shores, traditional brown bread is a taste of home. I’ve spent the last 10 years getting … Story: Jessica Colley Clarke
Culture The 10th Anniversary of the Kale Salad as We Know It How a humble Italian braising green became an American reinvention story. In the year of our lord 2016, McDonald’s, America’s most popular … Story: Mari Uyehara
Culture Learning to Cook at the Laundromat In Long Island in the ’70s and ’80s, your best bet for learning how to cook Cantonese food was in the back … Story: Tatiana Bautista
