What’s So Bad About Gluten?
Just after Labor Day, the Gluten and Allergen Free Expo stopped for a weekend at the Meadowlands Exposition Center. Each year, the event wends its way across the country like a travelling medicine show, billing itself as the largest display of gluten-free products in the United States.
Masala Dosa to Die For
Saravana Bhavan doesn’t look like a house of secrets. Its dining room at the corner of Lexington Avenue and 26th Street is clean and bright and often attracts a line out front.
The End of Food
In December of 2012, three young men were living in a claustrophobic apartment in San Francisco’s Tenderloin district, working on a technology startup.
A Fight Is Brewing
Mikkel Borg Bjergso, a 38-year-old former high-school science teacher who runs the Danish brewery Mikkeller, stuck his face into a bag of hops and inhaled deeply.
Pacific Standard
How did toast become the latest artisanal food craze? Ask a trivial question, get a profound, heartbreaking answer. All the guy was doing was slicing inch-thick pieces of bread, putting them in a toaster, and spreading stuff on them.
Doughnuts in New York City From Carpe Donut NYC to Pies 'N' Thighs
Dough, fried. It is a humble snack, fuel for late-night stakeouts, comfort after a day toiling at the nuclear power plant. Its pleasures are prehistoric — fossilized ring-shaped cakes have been unearthed, dating back 8,000 years — and democratic.
The Future of Iced Coffee
There I was, wandering the grocery-store aisles—when suddenly, next to the kombucha, opposite the rotisserie chickens, I spotted something I never thought I’d live to see.
Chinatown’s Kitchen Network
In a strip mall on a rural stretch of Maryland’s Indian Head Highway, a gaudy red façade shaped like a pagoda distinguishes a Chinese restaurant from a line of bland storefronts: a nail salon, a liquor store, and a laundromat.
At Zingerman’s, Pastrami and Partnership to Go
It was a typical Wednesday morning at Zingerman’s Roadhouse, a restaurant in Ann Arbor, Mich., that offers nine varieties of macaroni and cheese and smokes its own hogs for pulled pork. But on this particular morning, in a colorful back dining room, finance was on the menu.
Culinary Trends in New York
FLYING COLLARS With just one to an animal, fish collar is a rarity saved for specials at places like Alder. Pork collar is in steadier supply than fish collar, and is the star of the charcoal grill at Kang Ho Dong Baekjeong in Flushing, Queens, and soon, Manhattan. — Pete Wells
The Do's and Don'ts of Dining Etiquette Around the World [Infographic]
If you’re any sort of mister manners when it comes to dining etiquette, you know the basics of American restaurant behavior. Splitting the check – usually OK. Letting out an impressive burp at a fine dining establishment – not so much. These unspoken rules are pretty clear-cut.
Deconstructing the Perfect Burger
How to make a great hamburger is a question that has bedeviled the nation for generations, for as long as Americans have had griddles and broilers, for as long as summertime shorts-wearing cooks have gone into the yard to grill.
Inside The Barista Class
One of the most obscene things I learned as a barista was how eager people are to be liked. NYU sophomores, the ones with Jansport backpacks in full makeup at 9 a.m., stuttered their orders and shyly complimented me on my nose ring.
Elevating Dinner for One
For a happy life, Montaigne wrote, we “should set aside a room, just for ourselves, at the back of the shop” — a refuge, mental if not physical, where our liberty is ours alone and our conversation inward.
Why Do We Eat, and Why Do We Gain Weight?
Here are a few of the things that can make you hungry: seeing, smelling, reading, or even thinking about food. Hearing music that reminds you of a good meal. Walking by a place where you once ate something good.
Freedom from food
There are plenty of superpowers that would make a nice addition to my current lifestyle. I would be delighted to wake up one morning with the ability to fly, to become invisible, or even to turn matter into gold, provided my Midas touch came with a reliable on-off switch.
What We Really Taste When We Drink Wine
Two glasses sit side by side on the table, each filled midway up with red wine. On the bottom of each stem is a white piece of paper. One reads “Wine A”; the other, “Wine B.
The Importance of Eating Together
Family dinners build relationships, and help kids do better in school. After my mother passed away and my brother went to study in New Zealand, the first thing that really felt different was the dinner table. My father and I began eating separately.
(Only) Two Rules for a Good Diet
SAN FRANCISCO — To a large extent, you can fix the food system in your world today.