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
Culture
Will Your Beef Get More Expensive?
Plus, Prada goes Katz’s mode, world cup service fees, and our picks for drinks and bites in the US’s World Cup cities.
Cooking
The Best Coffee Ice Cream, According to Our Taste Test
We tried 10 popular supermarket brands in the Test Kitchen.
Culture
There’s Trouble at Ben & Jerry’s
Plus four wonderful things to know about the baklava guy, a new bakery you’re going to want to know about, and this year’s James Beard Award nominees.
Culture
One Night at the “Most Interesting Dinner Party in the World”
It doesn’t get more exclusive than the Explorer's Club Annual Dinner—I scored an invite
Culture
At this Hawaii Resort, Oysters Are Pond-to-Table
At the Four Seasons Hualalai, “locally sourced ingredients” means harvesting over 700 bivalves each week from a pond on the property's golf course.
Culture
RIP to Michelin’s Green Stars
Plus, PFAS litigation, AI is failing home cooks, and we remember a Slow Food pioneer
Culture
Will Restaurants Face a World Cup Tourism Bubble?
Plus the attempted Hooters rebrand, the wild world of stadium food, and we revisit an LA bar helping its community
Culture
We’re Talking About Tipping at Restaurants Again
Plus, a protein powder crisis, tomato inflation, and the wonders of Route 66.
Drinks
The Best Gin, According to Our Taste Test
From soft and herbaceous to zesty and citrusy, these gins that stand out.
Culture
Everything We Know About the Bourdain Biopic
Plus, Rodney Scott's restaurant closures, Delta axes some snacks, and the creator cooking with their Hinge dates
Cooking
We Found the Best Store-Bought Breakfast Sausage
After tasting 19 varieties of fresh and precooked links and patties, these are the ones we’d bring home.
Culture
Critics are Still Dining at Noma for Some Reason
Plus, pizza drama in the pizza capital, a podcast about your espresso machine, and Goop Kitchen arrives in New York.
Culture
Why Is a Pasta Sauce Company Recording Your Conversations?
Plus, some light shoplifting discourse, the Wagyu scam, and the fate of lab-grown meat in restaurants
Culture
Trump DoorDashed McDonald’s to the White House
Plus, Crumbl’s slowing down, much ado about rotisserie chickens, and the incoming tide of private equity-funded bagels
Cooking
The Best Sweetened Condensed Milk for Your Pantry
One brand made coffee, ice cream, and more taste perfectly balanced.
Culture
Two Famous Football Players, One Scathing Restaurant Review
Plus, Philz Coffee’s Pride flag controversy, pizza place prediction powers, and grocery store raves.
Restaurants
Inside Hong Kong’s Ever-Evolving Eateries
These ubiquitous quick-service, genre-defying restaurants are capturing the attention of global travelers.
Lifestyle
My Afternoon of Lifemaxxing at the Protein Slop Potluck
Perhaps the real macros were the friends we made along the way.
Culture
The Artemis II Mission Has Five Separate Hot Sauces for Some Reason
Plus, Sysco’s immense acquisition, updates in the David Protein lawsuit, and Burlap & Barrel gets litigious
Cooking
The Best Greek Yogurt, According to Our Taste Test
From mellow to tangy, here are Greek yogurts (and skyrs) that stood out.