Israel Issue How to Win a War The commander of an Israel Defense Forces mess hall is not a man to mess with. He was a tall, sad man … Story: Gil Hovav
Issues The Israel Issue Za’atar has had a very big couple of years. Heard of za’atar? Love to say the word “za’atar”? Do you rub your … Story: Matt Rodbard
Culture The Life and Death of Pizza and Pipes Back before Chuck E. Cheese’s and animatronics, a pizza dinner with the family came with a side of prog rock played on … Story: Heather Arndt Anderson
Cooking Long Live Quenelles The French have a fine tradition of shaping pike mousseline into the size of a Nerf football and dropping them into a … Story: Michael Harlan Turkell
Cooking A Brief History of Vegan Eggs When it comes to imitating eggs, it’s hard to nail down the bounciness, richness, and slight sulfuric taste, and different scenarios call … Story: Alicia Kennedy
Culture I Competed in the Olympics of Pizza Making. It Was Scary. An aspiring pizzaiolo goes for gold at the Caputo Cup. I woke up in Atlantic City’s Caesar’s Palace, a little bloodshot from … Story: Jason LaFerrera
Culture Floating Restaurant, Dancing Shrimp San Francisco chef and cookbook author James Syhabout takes us for shrimp on the Mekong. The sun scours the road and distant … Story: John Birdsall
Culture Phil Rosenthal vs. a 7-Year-Old A television-food dude meets his match. We love the new Netflix series Somebody Feed Phil, a food and travel documentary series hosted … Story: Evan Wittenberg
Culture German in Name, American in Origins To find the origin of German chocolate cake, try looking deep in the heart of Texas. The first thing to know about … Story: Priya Krishna
Culture The Art of Norway’s Sit-Down Breakfast Breakfast is often rushed, over-ritualized on the weekend, or skipped altogether. In Norway, it’s not. Waking up before sunrise to make breakfast … Story: Tatiana Bautista
Culture Plums: A Challenging Fruit A ripe plum is rich and seductive, but also ornery. A dried plum is, well, the maligned prune. But plums have a … Story: Max Falkowitz
Cooking Treat Dried Mushrooms Like a Spice Ground into a powder and sprinkled into braises and risottos, dried mushrooms can pack more of a punch than fresh. It was … Story: Layla Schlack
Culture The Instant Pot Has a Honeymoon Phase The first viral cooking appliance is an emotional trial by fire. I had just moved across the country with a man—let’s call … Story: Kenzi Wilbur
Cooking A New Chickpea From the Old World It may be a little trickier to find, but the black chickpea has an earthy flavor and a structural integrity that’s worth … Story: Linda Schneider
Culture Who Really Invented Avocado Toast? Australia? Southern California? No, avocado toast is from someplace else. Of course it is. I wasn’t looking to dredge up the history … Story: Mari Uyehara
Culture The Life and Death of Bombay’s Irani Chai The once-thriving chai shops, a vestige of 19th century India, are shuttering at a rapid rate. In the streets of South Bombay … Story: Nik Sharma
Culture It’s Difficult to Talk About Soviet Food Long after the Soviet Union collapsed, its cuisine—from the kitchens of Russia, Georgia, Azerbaijan, and beyond—is resurfacing in the United States. Tumultuous … Story: Rachel Sugar
A Kitchen in New Orleans Mexican in Spirit, Italian at the Core A tangle of spaghetti with a shot in the arm. Thank you, Pati Jinich. Pantry pasta is a fulfilling, dependable dish. You … Story: Scott Hocker
Culture The Year of Lasagna We live in an era of performative project-cooking. It’s time to bring back the reassuring, unglamorous functionality of a big tray of … Story: Anna Hezel
Culture Who Gets Custody of the Cooking? Shakshuka is a simple enough recipe to make for your family. Except when it isn’t. On the morning of our wedding day, … Story: Kristin Iversen
Culture Cheeseburger Cakes and Jell-O Surprise Today we have cakes that look like hamburgers thanks to Pinterest and “spherified olives” thanks to Ferran Adrià, but chefs have been … Story: Heather Arndt Anderson
