Elyse Inamine

In which I’ll try to convince you that tofu is “sexy.”

The texture exalted in East and Southeast Asian cuisines doesn’t get much love in western culture. Why not?

Sorry, pepperoni cups. I just love the crunchy breadcrumbs at Prince St. Pizza in NYC.

Fat anchovy + briny olive + sharp guindilla pepper = perfection.

Altar’s wide bowls and chubby mugs are totally worth the stress of unpacking and repacking your suitcase.

After a year of R&D, bartender Bobby Heugel landed on this near-perfect version of the whisky highball.

At Eaton DC, there’s delicious food, a *lot* of crystals, and a sinking feeling I can’t shake off.

Los Angeles’ ubiquitous fancy snack gets an exciting little jolt.

You can't go wrong with spaghetti tossed with olive oil, plenty of parm, and more than a pound of kale.

In his new series ‘Broken Bread,’ the L.A.–based Kogi truck chef explores topics, like sustainability, incarceration, health, and yes, food.

At Sheldon Simeon’s Maui restaurant Lineage, the least familiar dish is the tastiest one.

The fluffy white loaf from Japan is (finally) getting its due.

Why Chong Qing Xiao Mian’s house cold noodle is always my first meal in San Francisco.

Pork belly, Napa cabbage, repeat. I can't stop making it!

Prepare for a red-sauce baptism.

Only Ho Foods can satiate my cravings for the Taiwanese staple.

It’s spicy, crunchy, juicy, and yeah—perfect.

I mean, just look at them.

I actually like watching football, but this chili is the thing I'm really looking forward to.