The Why of Cooking
What’s the most efficient path to kitchen wisdom?
Food
Remembering the Italian Baking Expert Carol Field
The prolific cookbook author, who introduced ciabatta to Americans, died at age 76.
The Political Saga of Avocados
How does such a nutritious fruit have such a contentious record?
The Founder Is the Fast Food of Biopics
In a bland and forgettable new film, Michael Keaton plays Ray Kroc, the cut-throat businessman behind the McDonald’s franchise.
How American Cuisine Became a Melting Pot
Eight Flavors, the new book by Sarah Lohman, is an absorbing history of food culture in the U.S., and of the people who contributed to it.
Apolitical Arguments for the Thanksgiving Table
Want to fight with your family this holiday … but want also to avoid any and all talk of the recent election? Here you go.
Milk Chocolate Is Better Than Dark, the End
It’s controversial-candy season. Let’s do this.
The Old-Fashioned, Modern Marriage of Ina and Jeffrey
The Barefoot Contessa’s latest cookbook doubles as an insight into the workings of “the most cherished celebrity couple in the world.”
Is Food the Greatest Art Form of All?
The Netflix documentary series Chef’s Table: France explores the impulse to create culinary works of genius.
The Curious Appeal of ‘Bad’ Food
In the age of Instagram-perfect dishes, why are there so many sites and blogs dedicated to culinary disasters?