Sam Stone
Staff Writer
Sam Stone reports on nearly everything for BA, including food culture, restaurant news, and sneaky cooking ideas that (hopefully) make your life easier. A Rhode Island native, he’s currently based in New York City where he can usually be found searching out the city’s best bakeries. Before BA, he spent years working in fine dining while also writing for several publications about food, queer culture, entertainment, and how they intersect. In his free time, Sam occasionally writes humor pieces like this one. samstone.nyc
Cooking
What’s the Difference Between Stock and Broth, Anyways?
And can you use them interchangeably in recipes?
Cooking
It’s Not Just You, Lettuce Really Is More Expensive Than Ever
Thanks to inflation, yes, but also an insect-borne virus.
Cooking
Sorry but Pilk Is Really Good
This drink is newly infamous thanks to a Lindsay Lohan Pepsi ad, but soda plus dairy has been around for ages.
Shopping
You Cannot Actually Cook From Noma’s Latest Cookbook
You’ll find gorgeous photography in the new 352-page cookbook from famed restaurant Noma, but no actual recipes.
Culture
Of Course ‘The White Lotus’ Characters Have Terrible Taste in Food
In the HBO show, the characters rarely leave the luxurious resort to eat—even though they’ve traveled to famous food destinations such as Sicily.
Culture
The Two Largest US Grocery Stores Are Set to Merge. Will Grocery Prices Creep Up?
Experts fear the possible consolidation of Kroger and Albertsons would give consumers even less control over the cost of their groceries.
Restaurants
Snow Crabs Are Disappearing. Cajun Seafood Restaurants Are Worried
Snow crab season was canceled in Alaska this year after nearly 10 billion crabs disappeared. Seafood chains and independent restaurants alike are scrambling to adjust.
Culture
Is Beyond Meat in Its Flop Era?
Falling sales. A mold and listeria outbreak in one of its plants. A (former) COO who bit a man’s nose.
Restaurants
With the Launch of Drive-Through, Sweetgreen Is Going Full Suburban
The fast-casual chain launched its drive-through concept Sweetlane on November 15, an indication that the company is ready to be a big chain.
Cooking
What’s the Difference Between Stock and Broth, Anyways?
And can you use them interchangeably in recipes?
Cooking
A Cheesy, Saucy Blind Taste Test of 8 Frozen Pizza Brands
Including one that reminded us of bowling alley pizza.
Culture
These Food Brands Are Actually Raising Prices Higher Than Inflation Rates Call For
Critics claim food companies and restaurants are taking advantage of inflation to raise prices higher and higher.
Culture
How Liquid Death Became Gen Z’s La Croix
Thanks to social media and a sustainable ethos, Liquid Death has become the new drink of a generation.
Culture
6 Common Kitchen Renovation Mistakes to Avoid for Effortless Cooking
You might not need that kitchen island, a big fridge isn't always better, and make sure your sink and stove aren't too far apart.
Cooking
Don’t Throw Out Those Potato Peels. Turn Them Into a Crispy Topping
Less waste, more flavor—it’s a Thanksgiving miracle.
Restaurants
TikTok Creators Are Reinventing the Scathing Restaurant Review
These TikTok tastemakers are ushering in a new style of brutal, lightning-fast restaurant reviews. And they’re here to stay.
Culture
They Made a ‘Great British Bake Off Musical,’ And We Suggested Some Songs
Our musical theater nerds offered up a few unsolicited song suggestions: "Into the Tent," "It's a Ruff Puff Life (For Us)," and more.
Culture
The Internet Is Way Too Obsessed With What Celebrities Eat
Olivia Wilde’s special salad dressing. James Corden’s yolk-only omelet at Balthazar. If you’re familiar with these words, I am sorry.
Culture
Wait, King Charles’s Biscuits Company Is a Thing?
At the foundation of Waitrose Duchy Organic is the humble oaten biscuit.