Ten Thai dishes worth building a trip around, from a Bangkok basil stir-fry at midnight to khao soi in Chiang Mai, with where to find each one and how to order it.
Ana Belmonte · · 12 min read
Read the story
Ten supermarket hot sauces, ranked on heat, flavor and how often you'll actually reach for the bottle. One Mexican table sauce that costs about two dollars takes the top spot.
Marcus Delgado · · 11 min read
All Sierra Nevada Graziers grass-fed raw milk cheeses are recalled after an E. coli O26 outbreak that has sickened 13 people, over half of them young children. Throw it out or return it.
Priya Raman · · 8 min read
The viral bar did not single-handedly empty the world of pistachios. It landed at the worst possible moment, on top of a weak US harvest and messy Iranian supply, and that is why the crunch is real.
Hana Yoshida · · 8 min read
Capsaicin does not dissolve in water, so a glass of it mostly redistributes the burn. Full-fat dairy, sugar and starch actually work, and there is decent science behind why.
Nadia Okonjo · · 10 min read
Pottage, coarse bread and small ale, three times a day, for most of a lifetime. The monotony is real, but so are the details: cheese rations, harvest beef, and a bread law with dates attached.
Aoife Brennan · · 11 min read
Tart cherry juice, magnesium powder and something fizzy. The evidence behind each ingredient is real but modest, and the ritual may be doing more work than the chemistry.
Nadia Okonjo · · 10 min read
A hot oven, a dry fillet and garlic butter added at the right moment. Crisp skin, moist center, four servings, twenty-five minutes start to finish.
Priya Raman · · 8 min read
Flour, water, salt, yeast and time. The gram weights, the 63 percent hydration and the 24-hour ferment that give you a puffed, leopard-spotted cornicione at home.
Priya Raman · · 9 min read
Oatmeal with peanut butter, a chickpea grain bowl, edamame and a pot of red lentil dal. Here's a realistic vegan day, with protein counts and the nutrients that matter.
Priya Raman · · 10 min read
Cauliflower fried rice that is toasty and savory instead of wet and cabbagey. The trick is drying the cauliflower and cooking it in batches over high heat.
Marcus Feld · · 6 min read
Tall, domed blueberry muffins with a crackly sugar top and a tender, moist crumb. The secret is a thick batter, full cups and a hot oven blast.
Marcus Feld · · 6 min read
Ten supermarket hot sauces, ranked on heat, flavor and how often you'll actually reach for the bottle. One Mexican table sauce that costs about two dollars takes the top spot.
Marcus Delgado · · 11 min read
All Sierra Nevada Graziers grass-fed raw milk cheeses are recalled after an E. coli O26 outbreak that has sickened 13 people, over half of them young children. Throw it out or return it.
Priya Raman · · 8 min read
Fresh pineapple is quietly trying to digest you. Bromelain breaks down proteins on your tongue, needle-shaped crystals make tiny scratches, and acid stings the damage. Here is how it works and how to eat pineapple without the burn.
Tomás Reyes · · 11 min read
What the internet is eating this week
All Sierra Nevada Graziers grass-fed raw milk cheeses are recalled after an E. coli O26 outbreak that has sickened 13 people, over half of them young children. Throw it out or return it.
Priya Raman · · 8 min read
The viral bar did not single-handedly empty the world of pistachios. It landed at the worst possible moment, on top of a weak US harvest and messy Iranian supply, and that is why the crunch is real.
Hana Yoshida · · 8 min read
If you have Evergreen Fresh Sprouts broccoli sprouts, do not eat them. Here is the confirmed timeline, the affected states, and why raw sprouts keep showing up in outbreak investigations.
Priya Raman · · 8 min read
Dispatches from tables everywhere
Ten Thai dishes worth building a trip around, from a Bangkok basil stir-fry at midnight to khao soi in Chiang Mai, with where to find each one and how to order it.
Ana Belmonte · · 12 min read
Ten Mexican dishes worth planning a trip around, with where each one is actually eaten, at what hour, and how likely you are to find a good version.
Ana Belmonte · · 13 min read
Ten dishes that explain Japan better than any guidebook, chosen for flavour, regional pride, and whether a traveller can actually find them.
Hana Yoshida · · 12 min read
Tasted, argued about, ordered
Ten supermarket hot sauces, ranked on heat, flavor and how often you'll actually reach for the bottle. One Mexican table sauce that costs about two dollars takes the top spot.
Marcus Delgado · · 11 min read
Eight fast food items whose reputations have outrun their flavor, ranked on the same four criteria, with one call that will make Californians furious.
Marcus Delgado · · 11 min read
Ten pizza styles judged on the same five criteria, ranked with conviction, including one call that will start arguments.
Marcus Delgado · · 11 min read
Cook it tonight
Cauliflower fried rice that is toasty and savory instead of wet and cabbagey. The trick is drying the cauliflower and cooking it in batches over high heat.
Marcus Feld · · 6 min read
Tall, domed blueberry muffins with a crackly sugar top and a tender, moist crumb. The secret is a thick batter, full cups and a hot oven blast.
Marcus Feld · · 6 min read
The secret to impressive dinner party mains is that the oven does the work. Five show-stoppers, from 40-clove garlic chicken to bo ssam, that leave you free to actually talk to your guests.
Marcus Feld · · 12 min read
A tall, sliceable no-bake cheesecake with a graham crust and no gelatin or eggs. The secret is brick cream cheese, stiff whipped cream and patience in the fridge.
Marcus Feld · · 7 min read
Nutrition without the noise
Oatmeal with peanut butter, a chickpea grain bowl, edamame and a pot of red lentil dal. Here's a realistic vegan day, with protein counts and the nutrients that matter.
Priya Raman · · 10 min read
Tart cherry juice, magnesium powder and something fizzy. The evidence behind each ingredient is real but modest, and the ritual may be doing more work than the chemistry.
Nadia Okonjo · · 10 min read
It is the most studied eating pattern in modern nutrition. It is also widely misunderstood, oversold in supermarket aisles, and stranger in origin than you would guess.
Priya Raman · · 11 min read
Why cooking works
Fresh pineapple is quietly trying to digest you. Bromelain breaks down proteins on your tongue, needle-shaped crystals make tiny scratches, and acid stings the damage. Here is how it works and how to eat pineapple without the burn.
Tomás Reyes · · 11 min read
The famous motor oil story is mostly a myth. The real trick is a waterproofed top pancake, thickened syrup that refuses to soak in, and a stack held up by cardboard.
Clara Bennett · · 11 min read
Aged cheese and dark chocolate share more flavor chemistry than almost any other pair on the board. Once you taste it, the cracker starts to feel unnecessary.
Priya Raman · · 10 min read
It is not a coincidence and it is not magic. Lemon and cinnamon taste like cola because cola was built from citrus oils and warm spice in the first place.
Tomás Reyes · · 10 min read
How dishes got here
Pottage, coarse bread and small ale, three times a day, for most of a lifetime. The monotony is real, but so are the details: cheese rations, harvest beef, and a bread law with dates attached.
Aoife Brennan · · 11 min read
Forget salt and pepper. Ancient Romans built their entire flavor palette around fermented fish sauce, reduced grape must, and an herb that no longer exists.
Elena Rossi · · 10 min read
The meals that mark time
That glowing bowl with the pink swirl is not fantasy food. It is usually Tokyo-style shoyu ramen, and every topping on it has a name, a region, and a reason.
Clara Bennett · · 12 min read
The Feast of the Seven Fishes comes from a Catholic rule about meat, not from a rule about seven. Here is where the number came from, and what is actually on the table.
Clara Bennett · · 11 min read
The 1621 harvest meal probably featured venison and wild fowl, not a roast turkey. The bird got its seat at the table more than two centuries later.
Clara Bennett · · 10 min read
Everything in the glass
Capsaicin does not dissolve in water, so a glass of it mostly redistributes the burn. Full-fat dairy, sugar and starch actually work, and there is decent science behind why.
Nadia Okonjo · · 10 min read
A wedge of aged Gouda does more for a $9 bottle than a decanter ever will. Fat, salt and crystallized amino acids reshape how harsh tannin and acid actually read on the palate.
Nadia Okonjo · · 8 min read
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