Steaks grown from human cells spark interest and outrage [2020] nsfw meat.human Article 1053 words, published Dec 7 2020 43 votes
Alliums such as onion, garlic, and shallots are an essential kitchen staple. But they’re also bewildering, with overlapping designations that can be difficult for even professionals to classify. Article 2176 words 8 votes
Haitians will celebrate their Independence Day on January 1st with soup joumou, a dish defined by national and familial traditions Article 1586 words 4 votes
A Maori community center in New Zealand is distributing bags of donated fish heads to families in need. But it’s more than just charity; it’s a model for reducing food waste. Article 1142 words, published Nov 13 2020 7 votes
Anyone who says tofu is bland or boring hasn’t eaten mapo tofu, the intoxicatingly spicy, fragrant dish from the Sichuan Province of China recipes Article 894 words 19 votes
British Columbia’s wines are improbably being embraced by wine snobs around the world. But legal restrictions, and regional biases, are getting in the way at home drinks Article 1267 words 9 votes
The elements of wok hei: J. Kenji López-Alt shows you how the elusive smoky flavors and aromas of stir-fry can be achieved in your home kitchen Article 10 votes
The scramble to pluck twenty-four billion cherries in eight weeks, every one of them by hand Article 6245 words, published Aug 12 2020 10 votes
The simple joys of tamarind: Sweet, sour and tender under its brittle shell, the fruit’s pulp is equally at home in desserts and savory dishes recipes Article 899 words 5 votes
Twilight of the imperial chef: For decades, the notion of the lone genius in the kitchen has fostered culinary creativity — and restaurants marred by abuse. This may be the time for change restaurants Article 1928 words 6 votes
For a $69/month fee, the nonprofit Safe Eats will help restaurants with coronavirus health guidelines and reassure customers. But so far, there’s no guarantee that members will follow the rules restaurants Article 769 words, published Jul 17 2020 3 votes
J. Kenji López-Alt pays homage to an unusual and delicious combination: vanilla ice cream, Sichuan chile crisp, and peanut streusel Article 1186 words 4 votes
Lessons from an organic garlic farmer on how to grow, harvest and cure garlic at home Article 1554 words 5 votes
Eating in Xi'an, where wheat and lamb speak to China's varied palette meat Article 2510 words 7 votes
Food expiration dates you should actually follow, and ones you can ignore Article 1409 words 14 votes
Americans have been souring on dairy milk for decades. Here’s how farmers are trying to win us back Article 2165 words 9 votes
Fishermen and reindeer herders in northern Siberia have long snacked on raw, frozen fish and meat. Shaved thin and often dipped in sauce, the dish is one of Russia’s hidden delicacies. meat Article 1444 words 9 votes
The famous pasta-making women of Bari, Italy, are worried that a crackdown on contraband orecchiette pasta could threaten their way of life Article 1459 words 13 votes
As a proposed ban of foie gras makes its way through the New York City Council, duck farmers and animal rights activists are scrambling to make their respective cases meat Article 1619 words 9 votes
Currently, slaughterhouses in the US are allowed to process a maximum of 1,106 hogs per hour. Pork producers want to do away with the speed limit and reduce the number of federal inspectors. meat Article 1671 words 9 votes
Coleslaw kissed by fire: Grill, smoke or ember-roast cabbage to make this traditional side dish the star of the barbecue recipes meat Article 486 words 6 votes
A year after the death of Anthony Bourdain, the Culinary Institute of America is creating a scholarship in his memory Article 516 words 8 votes
The raisin situation - One man wanted to change the raisin industry for the better. He got more than he bargained for. Article 2870 words, published Apr 27 2019 9 votes
Bigger, saltier, heavier: Fast food since 1986 in three simple charts diet history Article 817 words, published Mar 3 2019 8 votes
The Southern barbecue you’ve probably never heard of: In a narrow swath of Kentucky and Tennessee, the specialty is a pork-shoulder steak, grilled and dunked in a tongue-torturing hot sauce Article 851 words 5 votes
Ranch Nation: How one creamy, peppery salad dressing became America’s favorite flavor history Article 1882 words 12 votes