How Food Holidays and Hashtags Like #NationalCoffeeDay Start Social Movemen

Opinion: Brands are promoting and foodies are consuming.

A History of Moscow in 13 Dishes

War, hunger, and some of the world’s great doomed social experiments all changed the way that Moscow eats.

Edge Computing at Chick-fil-A – Chick-fil-A Tech Blog – Medium

9 Food Markets Around the World We'd Hop on a Plane For

Because food tourism is the best tourism.

Why This Japanese Knife Takes 42 Days to Make

Inside the workshop of Japan’s Miyabi Knives.

Can Liquor Have a Local Taste? They’re Banking on It (Published 2018)

No one is sure whether spirits can convey “terroir” like wine does. But distillers are seeking, and selling, that sense of place.

Colcannon

Colcannon is often served on Halloween with hidden symbols inside.

My Favorite Potato Salad Is Mashed & Comes From Japan

Mashed potatoes, meet potato salad.

The multibillion-dollar war over chocolate design

A fight in EU courts over KitKat bars raises questions about how much a product's shape defines its brand.

Pizza Physics: Why Brick Ovens Bake The Perfect Italian-Style Pie

Brick transfers heat to dough more slowly than steel, allowing both crust and toppings to simultaneously reach perfection. In a home oven, that balance is elusive — but you might be able to get close.

Viet-Cajun Crawfish

The buttered crustaceans benefit from a blend of Cajun and Asian spices.

No-Cook, No-Sweat, No-Churn Lemon Ice Cream From a Southern Cooking Legend

Skip your next ice cream run and try this recipe instead.

White Gold

Mushrooms foraged by itinerant harvesters in Oregon can earn a fortune in Tokyo.

Umami: The 5th Taste, Explained

A primer on the 5th taste.

11 Cult Condiments You Can Buy on Amazon

From blue cheese powder to Calabrian peppers.

An Ohio Startup Rebuilds Lives One Piece of Fried Chicken at a Time - POLIT

A millennial entrepreneur hires from inmates and homeless people who struggle to find work even in a strong economy.

The Best Chef's Knives

We tested 33 chef’s knives, evaluating their sharpness and using them to dice onions, slice tomatoes, and more. We found seven favorites.

Mauby

Mauby has been a cure-all and refresher since the 1900s.

Kitfo - Gastro Obscura

Kitfo is a blend of raw beef, butter, and spice.

A Brief History of America's Appetite for Macaroni and Cheese

Popularized by Thomas Jefferson, this versatile dish fulfills our nation's quest for the 'cheapest protein possible'

A Beginner’s Guide to the Dizzying World of Caribbean Rum

Consider this your entry-level guide to the curious world of Caribbean rum.

On Dessert: A New Pastry Layers Tastes of France and Syria

Baklava and mille-feuille come together in this chewy, buttery, sweet and creamy morsel.

The story of Heady Topper, Americas most loved craft beer

How a difficult to obtain American double IPA brewed in a small town in Vermont developed a world-wide cult following, with beer fans traveling hundreds of miles just to get a taste.

The Story of Dave and His Killer Bread

Dave’s Killer Bread has become a cult favorite across the nation, drawing in both health-conscious consumers and those who root for an unlikely success story. But you won’t find the full story on the bread packaging.

‘Feeding the spirit, soul and stomach’: Inside Pittsburgh’s famous fish fri

Disruptive technology is embraced in sectors where customers are eager to tear up and replace old models for doing business. That's not so much the case

Eureka! California-Grown Coffee Is Becoming The State's Next Gold Mine

Sure, a cup of California-grown coffee sells for about $18 a cup, but people are buying it. The niche industry is booming with no signs of slowing, and the state's farmers still can't meet demand.

The humble origins of popular foods

These foods show how human ingenuity can make use of even the most unlikely ingredients.

The Unexpected Reemergence of an Elusive Strain of Rice

Hill rice was supposed to be extinct, until a South Carolina chef stumbled on it -- in Trinidad.

The Food Lab's 20 Most Influential Food Books

These books shaped us into the cooks we are today.

How an unpaid UK researcher saved the Japanese seaweed industry

After crops failed, botanist Kathleen Drew-Baker realized that nori wasn’t what it seemed.

Here's What Happened When I Opened a Restaurant in Portland

We closed Renard down more than nine months ago, but every night (and often early in the morning), first thing after waking up, I lie there and write the story of my failure over, and over and over again.

See the Beautiful, Campy Posters of Meat Fight

Posters that come high in protein.

The Tater Tot Is American Ingenuity at Its Finest

The genius move that turned potato scraps into a frozen-food empire

In photos: India’s colonial coffee houses in an era of Starbucks and hipster cafes

A photographer captures time standing still inside the iconic joints.

The Puzzling History of China’s Most Controversial Flavoring

Monosodium glutamate, better known as MSG, is a Japanese import that became as Chinese as Kung Pao chicken. But its spread was more historical accident than foreordained.

How pour-over coffee got good

Pour-over coffee has long been popular with coffee enthusiasts, but it frustrated coffee shops because it takes so long to make. That’s changing.

The Secretive Dynasty That Controls the Boar’s Head Brand

The deli-meat company made its owners fabulously wealthy. But they have remained silent, even as the company faces the biggest scandal in its history.

McDonald’s Macarons

How U.S. fast food took over the world — and then went local

Injera Is the Soul of Ethiopian Cuisine

Injera takes days to prepare, but this quick recipe streamlines the process.

Lemony Shrimp and Bean Stew

With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal…

Miso Mushroom and Leek Pasta

Alchemy is at play here with the delightful union of miso and sherry vinegar, both working to amplify mushroom’s savory, umami notes, and create a rich, layered pasta in just over 30 minutes Sautéed leeks and mushrooms form the core flavors of the pasta, but it is the addition…

Coconut Paloma

In this bright, hydrating take on the Paloma, coconut water is incorporated two ways: in the shaker alongside tequila, grapefruit and lime juice, and in the ice the final drink is poured over As the ice cubes melt, they infuse the drink with coconut-forward flavor Use any extra…

Running a Fine Dining Restaurant in a Recession

How Eleven Madison Park survived the 2008 Global Recession ... and what this tells us about operating through the capital cycle.