Culture

You've got one guess as to why Cool Ranch Doritos taste so good.

Yeah, don't do a cash bar.

How do you pack for four days straight of flying and living out of a hotel?

Leaving New York for love in Mexico seemed like a good idea at the time.

Because if you're not taking private cooking classes with Patricia Wells, what are you even doing?

At 2M Smokehouse in San Antonio, two friends quit their jobs to dedicate their lives to barbecue.

Bow down to The Cut editor-in-chief, meal-prep queen.

One writer on learning to love the stuff she spit out as a kid.

They're like Honeycrisp-meets-Granny Smith, and you need to try them.

How Watt Sriboonruang moved to NYC and fell in love with her home country's national sport.

Because hot salty fries and cold creamy milkshake is a scientifically perfect combo.

I got my wedding cake at Costco, and so should you.

Bar menus are filling with non-alcoholic spirits. Just don't say the word "mocktail."

Eat a spoonful of aloo bhujia, and you will want to upturn the whole bag into your mouth.

The actress on recovering from an eating disorder and learning to cook at 24.

Maybe it was a good thing.

Watch out, pamplemousse.

Inside Emily Blount's swoon-worthy Oxford kitchen.

Use this innovative, inexpensive tool to grill wherever and whenever you want.

How Daniela Moreira went from cooking for campers in Argentina to Eleven Madison Park to a D.C. pizza truck.

Nyree Brown is a dancer, bodybuilder, student, and mom, and she kicks our butts on the regular.

For Colu Henry, cooking 500 pounds of pasta for her first book had some unintended consequences.

What is in that stuff, anyway?

And they pull it off with just 3 people.

2012, 2015–what's the difference?

How to keep your nice cream nice.

Do you really need that whole roasted pig?

Fizzy, efficient, and healthyish.

This season, romances were kindled, hearts were broken, one proposal was accepted—and dozens of stunning dinners went uneaten.