Trends
Five years ago Andrew Knowlton ditched his family’s Thanksgiving in favor of a festive one with friends—and he never looked back. Brave enough to try it yourself? Here’s how to pull it off.
Andrew Knowlton
Cooking with recipes from IBM's Watson (yep, the "Jeopardy" computer) is different than using traditional cookbooks. Here's how.
Rochelle Bilow
Fast food doesn't just mean McDonald's and Burger King anymore. Here are the new chains you should be paying attention to.
Jesse Hirsch
Cubist painter Pablo Picasso was also a prolific sculptor. And his little-known absinthe glass sculptures, currently at the MoMA, reveal what it was like to go to bars in 1914.
Elyssa Goldberg
Call your mom's fridge door from the 80s and 90s: Ranch dressing is back.
Elyssa Goldberg
From a side of avocado that costs a whopping $7 to avocado toasts that are architectural masterpieces, have we gone too far in our love for avocado?
Marian Bull
Marisa Tomei doesn't like turkey for Thanksgiving—unless it's in meatball form.
Sarah Z. Wexler
Turns out, you don't need any new gadgets or fancy spices to improve your kitchen; all it takes is the right amount (and organization) of counter space. Good thing we know exactly what that is.
Michael Y. Park
As richly detailed as the world of Star Wars is, food takes a back seat to all the lightsaber duels. But, the infectious excitement over the newest trailer for The Force Awakens has gotten the better of us: Here are some of our favorite backstories of the food and drink of the Star Wars universe.
Michael Y. Park
Kale, chia seeds, seaweed: these trendy superfoods have garnered a lot of buzz for their health benefits. But are any of them actually a “magic bullet” nutrition solution? We get to the bottom of it.
Josie Adams
How one pastry school class perfected the chocolate chip cookie.
Elyssa Goldberg
A vegetarian falafel feast from the chefs of London favorite Honey & Co.
Christine Muhlke
From tropical fruit-infused Berliner weisses and nitro IPAs to foraged-bark beers and dry-hopped sour brews, the Great American Beer Festival showcased hundreds of exciting and bizarre trends for beer-lovers to get excited about.
Joshua M. Bernstein
Claire Danes talks about her favorite salad(s) and shares some tips on entertaining.
Mickey Rapkin
In anticipation of his incredibly comprehensive new cookbook, The Food Lab's J. Kenji López-Alt debunked the most common cooking myths for us.
Elyssa Goldberg
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Take a look behind the scenes at our vegetable-laden dinner with chef Michael Anthony of Untitled NYC and FEED Projects CEO Lauren Bush Lauren.
What do those additives in your Doritos and Twinkies actually look like? See what really ends up in the food you eat.
Elyssa Goldberg
Red wine happens. So does ketchup, burger grease, and coffee. Here's how to get food stains outta your best threads.
Rochelle Bilow
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Even if you can't julienne carrots like the best chefs, you can look like 'em. Here's what the new chef uniforms look like (it's all about the bandana).
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The best way to see the debut of Rachel Comey's Spring-Summer 2016 collection at New York Fashion Week? Alongside a meal prepared by Estela chef Ignacio Mattos that complements the collection, of course.
The kale trend shows no signs of slowing down. How did the leafy green go from salad bar garnish to trendy and ubiquitous superfood?
Elyssa Goldberg
Gone are the days of the tall toques—these days, chefs are covering their heads with rockstar-esque bandanas. Here's how to tie one on.
Rochelle Bilow
The mastermind behind films like "It's Complicated" and "Something's Gotta Give" on what she loves to eat when she's not a slave to takeout dinners during the editing process.
Maura Kutner Walters
You've never had chocolate chip cookies quite like this.
Elyssa Goldberg