Interviews
The Sliv Queen herself on boring kitchenware, easy martinis, and whether or not her iconic cooking show will ever make a comeback
Long a fixture in the city known for helping farmers in the aftermath of hurricanes, Sprout NOLA is working to expand its efforts in anticipation of a range of unprecedented climate disasters in Louisiana, like extreme heat, drought, and saltwater intrusion.
The Hospitality for Humanity pledge, initiated by Palestinian American chefs, has garnered over 800 signatures so far
The Kitchen Witch brings the ancient art of tyromancy — divination through cheese — to the modern day
The writer on how his second novel confronts the role of food in our lives and relationships
Currently and formerly incarcerated people’s instant noodle recipes shed new light on the commissary staple
C Pam Zhang’s new dystopian novel “Land of Milk and Honey” imagines how fine dining might persist after food systems collapse
Drawing on the flavors her family cooked with in Africa, Hassan created her hot sauce Ubah Hot to spice up her strict diet while working as a model
In her memoir “Fat Off, Fat On: A Big Bitch Manifesto,” the author navigates fatphobia, ableism, and the good intentions that can fuel social inequalities
With his new cookbook, “Chili Crisp,” James Park proves the condiment has universal appeal
The actor and advocate on getting into hotspots and the downsides of New York City’s restaurant scene
Alicia Kennedy discusses her new book, her softened stance on veganism, and changing the way people perceive plant-based eating
A new deal with the city of East Phillips, Minneapolis could rehabilitate a former superfund site — and reinvigorate the members of the Little Earth of United Tribes who live there
In her book “National Dish” Anya von Bremzen asks, “Is the tortilla empowerment or slavery?”
“Do what you do, and do it well”
In 2003 the Spongmonkeys, a pair of potato-shaped, human-toothed, rodent(ish) critters became the unlikely faces of Quiznos. Now, the sandwich chain is plotting a comeback, and the Spongmonkeys are once again loving their subs.
A 15-year restaurant veteran, The Bear’s culinary producer is responsible for the show’s food as well as the cast’s cooking skills
The author discusses her format-breaking new book
To fully understand the white-fleshed fish’s culinary possibilities, author and “seafood evangelist” Barton Seaver wants you to look to its past
TikTok star Tanara Mallory knows grotesque viral food videos are a joke. Luckily, she’s writing the punch lines.
In “Turtle Bread,” the “Great British Bake Off” alum’s first foray into fiction, a shy woman joins a baking club
YouTuber Max Miller on his new cookbook and what it’s like to work at the intersection of history and food
Chana Porter’s “The Thick and the Lean” tackles cults, diet culture, and colonization through fiction
Hollywood’s most well-known quirky homemaker on her strongest-held sandwich opinions
A Q&A with — and general appreciation of — the travel expert and author of the new book, “Italy for Food Lovers,” which focuses on traveling with eating in mind
The icon — and current Duncan Hines collaborator — on her culinary roots, affinity for biscuits and gravy, and how old-school recipes are like country music
The polarizing format is due for a come-up, according to Ken Albala’s new book, “The Great Gelatin Revival”
In Wilkerson’s debut novel, the celebratory Caribbean dessert represents family connection, identity, memory, and the ways we transfer culture
Co-hosts Ellie Kemper and Zach Cherry dish on what it’s like hanging out with Paul and Prue and how much of the contestants’ bakes they actually got to try on “Great American Baking Show: Celebrity Holidays”
Judges Paul Hollywood and Prue Leith on what makes a new American iteration of “Bake Off” different than its predecessors, and the GBBO fiasco that was Mexican Week
“I don’t want to go to anybody’s house where they don’t season their food.”
Star Anya Taylor-Joy, director Mark Mylod, and consulting chef Dominique Crenn on building the world’s creepiest restaurant
“My two best friends are my fat and my food; my whole life, I couldn’t divorce these issues.”
“People were mad. There were some hurt feelings.”
... but hates barbecue sauce. Who knew!
The musician and future “Sweeney Todd” star likes to keep things simple in the kitchen
As @cravings4candles, Kaylee Castleberry shares fake food so realistic that people want to ask for the recipe
Meet the chef of Project Angel Food, which provides 2,500 meals a day to Los Angeles residents with serious illnesses
In the upcoming Netflix series based on her 2019 memoir, Locke explores loss, love, and why we’re all so hot for chefs right now
