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10 votes
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On the trail of Tupelo Honey, liquid gold from the swamps
5 votes -
Netflix’s ‘Street Food’ reveals a thriving and threatened culture
11 votes -
The rise of Calamari, fueled by Rhode Island’s dirty politics
6 votes -
Shichuan Mapo Tofu: Culinary Institute of America's recipe vs traditional
4 votes -
Vietnam culled a further 500,000 pigs over the past two weeks to tackle an outbreak of African swine fever, taking the total killed so far to 1.7 million
8 votes -
Beer archaeologists are reviving ancient ales — with some strange results
14 votes -
Cooking with FOIA: The US military’s official brownie recipe is 26 pages and largely covers food standards and specifications
11 votes -
Why Ditching Processed Foods Won't Be Easy — The Barriers To Cooking From Scratch
8 votes -
Impossible Foods’ rising empire of almost-meat
7 votes -
The history of Newfoundland’s abandoned fish sauce factory
4 votes -
Where's the sauce?
So, I was looking for soy sauce the other day and my grocery store has created a whole new "ethnic" section. This section was near the entrance so I went there first to look for the soy sauce. It...
So, I was looking for soy sauce the other day and my grocery store has created a whole new "ethnic" section. This section was near the entrance so I went there first to look for the soy sauce. It wasn't there. It was with the other condiments like BBQ sauce. Cool. Then I wanted oyster sauce and that wasn't near the soy and BBQ sauce, but back in the ethnic section...
So just wondering, where do you expect to find this sort of thing - ethnic and ethnic that's considered mainstream? (I also found tea in like five different places...)
8 votes -
Why Chinatown is so delicious, and why it might not be so forever
6 votes -
What makes ramen noodles so special?
9 votes -
Bok choy and bread fruit: How traditional crops fit a food secure future
7 votes -
DIY 'Coke' cola recipe
6 votes -
How American bread became great again: A MEL Magazine conversation with baking guru Peter Reinhart
4 votes -
The world’s oldest vegetarian restaurant
6 votes -
"Breakfast food" is a lie - Americans eat a narrower variety of foods for breakfast than anyone else
6 votes -
Avoiding "health washing" at the grocery store
7 votes -
How to make Thai-style fried shallots
7 votes -
What’s your favorite soup?
I recently got a big 10L pot and I’m planning on making some soups in an attempt to eat out less and I would love some recipe ideas!
21 votes -
Recreating the Oldest Fried Fish Recipe (10th century)
8 votes -
‘Great food, but please do something about the noise’ – the battle for quieter restaurants
14 votes -
Will gene-edited food be government regulated?
3 votes -
Pastry chef, Claire Saffitz, attempts to make gourmet Almond Joys | Gourmet Makes
6 votes -
What are your favorite food related Youtube channels?
Cooking is a hobby of mine, and as a result I really enjoy watching food related YouTube channels. Some of the ones I like are Alex French Guy Cooking - A fun channel of a creative french amateur...
Cooking is a hobby of mine, and as a result I really enjoy watching food related YouTube channels. Some of the ones I like are
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Alex French Guy Cooking - A fun channel of a creative french amateur cook. I like this channel because I have similar taste in food to him (check out his instant ramen series!), but his solutions to problems in the kitchen are seriously creative. To give an example, he builds a dough sheeter in his croissant series in order to get the perfect thickness of dough, and he makes a makeshift dehydrator in the ramen series. Stuff I would never do in the kitchen, but it's fun to watch.
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Bon Appetit - I totally did not expect Bon Appetit to have such a well put together web presence (for some reason I considered them an old fashioned publication). In any case, check out the "It's Alive with Brad" series. It starts out as a series about all things related to fermentation (beer, hot sauce, kombucha, sourdough, etc), but expands a bit in scope.
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Binging with Babish - Perhaps the most well known of recent food related YouTubers, Babish recreates meals from movies and TV. He also has a nice series on cooking tutorials. I don't watch him as much as I used to, but he's still a lot of fun.
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Townsends - A bit different than the rest, and not exlusively food related. Townsends is a historical enthusiast focusing on the colonial era, and he has a lot of videos recreating recipes and techniques from the time period.
EDIT:
Forgot to include
- Jun's Kitchen - Some seriously therapeutic cooking videos featuring sushi and cats.
18 votes -
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'Fusion' food is finally moving past cheeseburger wontons: A new generation of US chefs wants to take “fusion” beyond a punchline
5 votes -
The aesthetic case for fake meat: Eating vegan meat substitutes is more than the ethical choice, it’s the delicious one.
12 votes -
The meatless Whopper’s ‘Impossible’ goal: To save the planet
7 votes -
The serene pleasure of watching people cook in the Chinese countryside
7 votes -
Caviar of the caves: Risking death in the name of soup
3 votes -
How to make ginger beer at home
14 votes -
Burger King plans to roll out Impossible Whopper across the United States
42 votes -
Seafood without the sea: Will lab-grown fish hook consumers?
10 votes -
The raisin situation - One man wanted to change the raisin industry for the better. He got more than he bargained for.
9 votes -
Eat more kelp, the ocean's favorite superfood
7 votes -
Of all the meaningless terms in the food labeling world—and there are a lot—”natural” might be one of the worst
10 votes -
Why a classic Levantine dish is sailing from Canada to Syrian refugee camps
5 votes -
The return of the pie company that gave the Frisbee its name
6 votes -
Fast-food workers are always in the line of fire
6 votes -
A Dispatch From the Fast-Paced, Makeshift World of High-End Catering
4 votes -
A retired chef finds joy cooking for his community
6 votes -
Meet Nigeria’s small but growing vegetarian and vegan community
9 votes -
Weed drinks are set to dominate the cannabis market in Canada
4 votes -
Meal kit delivery services like Blue Apron have an overall smaller carbon footprint than grocery shopping because of less food waste and a more streamlined supply chain
10 votes -
The History of Buca di Beppo, America’s Most Postmodern Red Sauce Chain
8 votes -
Northwest’s late-winter snow means nation’s french fries could be in danger
3 votes -
Kitchen spices look startlingly different in the wild
14 votes -
To cook a steak, first you must unlearn what you have learned
12 votes