Latest articles by Daniela Galarza
From the four “mother sauces” to croquembouche and mille-feuille, Carême’s undeniable legacy endures
Why do different government agencies regulate milk, eggs, and processed foods? It’s complicated.
Many bakeries are staying open amid the COVID-19 crisis, making a fresh slice of sourdough an option for toasts at home
What happens when sabrage — a bottle-opening art form — goes very wrong
For the fans that follow the Barefoot Contessa’s recipes, what she’s really selling, in addition to pleasure, is the confidence of a practiced cook
The chef convinced a nation of home cooks to get back in the kitchen and cook for themselves
How a new wave of direct-to-consumer brands like Great Jones are giving big names a run for their money
The restaurateur is being recognized for his work in Puerto Rico, where he fed millions of Americans after Hurricane Maria
Can Crystal City and Long Island City weather a restaurant boom?
The small salad chain is poised to make history as one of the food world’s most successful startups
