Trends
Coffee shops don't rake in the cash, so why are chefs so eager to own their own?
Elyssa Goldberg
For comedian Chelsea Handler, introducing strangers is necessary for any successful party. Also, vodka.
Sarah Z. Wexler
How Dan Barber is leading the way to the veg-and-grain-heavy dinner plate of the future.
Belle Cushing
Find out if these professional ice cream eaters (um, children) could tell the difference between the dairy-free Chunky Monkey versus its creamy counterpart,
Alex Beggs
Laugh all you want, but for a lot of people, buying pot-laced edibles has become as pedestrian as picking up a bottle of vino.
Carla Lalli Music
The pawpaw has been growing wild for generations. Now chefs are finding creative ways to introduce it to diners.
Courtney Balestier
Chefs across the country are racing to see who will rule the crunchy, juicy, golden age of the fried chicken sandwich. Our entry into the competition: the ultimate make-at-home version.
Michael Y. Park and Andrew Knowlton
It's called cellulose, and you've eaten it before. A lot.
Michael Y. Park
Forget pills: The future of medicine is plant-based, bottled in tiny jars, and sold at natural grocers for upwards of $12. Here's everything you need to know about tinctures.
Rochelle Bilow
On Michael Pollan's new Netflix show "Cooked," he gets to the bottom of why we're spending less time in the kitchen than ever.
Elyssa Goldberg
Chefs confess their undying love (and ways to use) the acidic and spicy all-purpose condiment, yuzu kosho.
Elyssa Goldberg
Yup, we totally care about the plates that the President eats on.
In the wake of the country's almond milk obsession, what do we do with all the leftover pulp?
Christina Chaey
What is a Crowler? For those who love beer, it's about to change the game.
Alex Delany
Edison bulbs, the end of tipping, and lines that stretch out the door—all in the name of dinner.
Mark Byrne
Christine Muhlke
Elsewhere in the world, snack manufacturers have created all kinds of delicious and sometimes bizarre chips that can double as dessert.
Marguerite Preston
Your nachos are good. Our 50-layer, 66-pound nachos are better.
Rochelle Bilow
Want to know Troy Aikman's tip for throwing the best Super Bowl party? Hint: It's frozen.
Meryl Rothstein
Chef Jacques La Merde describes how the viral Instagram account came to be, and why it was time to unmask her anonymous alter ego.
Christine Flynn
Sean Brock's queso, April Bloomfield's grasshopper milkshake, and a fancy pizza roll-up—all of which you can make at home, safe in your PJs.
Elyssa Goldberg
Pastrami isn't just the best thing you can shove between two pieces of bread—it's a flavor, a philosophy, and a rub that you need in your kitchen, stat.
Elyssa Goldberg
We're head over heels for these food-themed Instagram Valentines from @mariesaba.
Rochelle Bilow
Properly shaking up a cocktail requires serious muscles. So we consulted a fitness expert and personal trainer to give us the ideal workout for toning up those arms. (We're serious.)
Rochelle Bilow