cooking
Natasha Pickowicz Has Ideas for All That Fruit You Just Bought
An any-fruit crisp, a 3-ingredient melon snack, and a case for not-too-sweet Thai desserts.
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essay
Fake Meat Is Having an Identity Crisis
What are we even doing here?
cooking
Thank God for 2-Minute Cold Tofu
Plus: toast for every meal and an ode to citric acid.
News
Does Restaurant Criticism Still Matter?
Tejal Rao, Helen Rosner, MacKenzie Fegan, and J. Lee discuss wigs, fake names, and the powers and pitfalls of the written review.
cooking
Street Food Brought Together My Muslim and Jewish Families
Plus: life-changing hazelnut butter and a foray into gardening.
essay
Panic! At the Communal Table
Why does family-style dining make me feel so lonely?
essay
Can Matcha Fix Us?
How green tea lattes became the antidote to overstimulation.
News
We’re Putting Blended Chicken Breasts in Everything Now
A dispatch from New York’s biggest grocery trade show.
cooking
Have a Celery Soda Summer
Plus: Two new cookbooks we can’t stop thinking about.
essay
Why Do Rich People Love Bad Coffee So Much?
It’s not a celebrity home tour without some pods on display.
cooking
Pickled Mussels Are the Tin I Keep Coming Back To
Plus: failing at meal prep and going gluten-free.
essay
The Inevitable Disillusionment of Food Work
Even baking weed brownies can become a grind.