‘The Fact That I Can’t Fix Things Now Is Breaking My Heart’
In the restaurant industry, how to get cash to out-of-work servers—and food to gig workers suddenly without income—is the question on everyone’s mind.
In the restaurant industry, how to get cash to out-of-work servers—and food to gig workers suddenly without income—is the question on everyone’s mind.
Food guides you’ll want to read and, more importantly, cook from
Musical theater has lost Harold Prince, whose influence on the medium still prevails.
Pan-seared steak with za’atar chimichurri, curried lamb ribs, and a host of other inventive dishes from this year’s top food bibles
The beloved critic, dead at 57, was the first food writer to win a Pulitzer Prize—and a vital champion of L.A.’s culinary riches.
With their themes of female subjugation, the plays have always had unsatisfactory endings. Two musical revivals attempt to complicate the equation.
The chef and writer, who died at 61, changed the way we think about restaurant kitchens and the people who work within them.
From a huge bread compendium to a history of fish, the year’s most delightful food manuals
In a new book, Cullen Murphy describes the cadre of artists—including his father—who drew comic strips from the suburbs of Connecticut during a golden age for the funny pages.
As edible, affordable lab-grown meat remains out of reach, a tiny start-up might have found a faster route to dinner tables.
The prolific cookbook author, who introduced ciabatta to Americans, died at age 76.
The top cookbooks and culinary histories of the year
In a pop-up restaurant for two weekends, a renowned bioethicist sets out to prove that healthy living and exceptional French toast are totally compatible.
The author of the seminal manual On Writing Well died this month at the age of 92.
American franchises should embrace the caffe sospeso, a classic way for customers to pay it forward.
The top cookbooks and culinary histories of the year
Long before the food movement took shape, Thomas Menino believed in—and acted on—its ideals: fresh food available to everyone of every income level, and as a route to better health.
It's subtler business than you might think.
The top cookbooks and culinary histories of the year
An imminent ban on the ingredient illustrates the importance of consumer awareness.
On the day House Republicans split food stamps off the main package, it's time to revisit a devastating documentary about hunger in America.
There are 670 calories in a venti Double Chocolaty Chip Frappuccino Blended Crème. The multibillion-dollar coffeehouse chain just announced that it will add calorie counts to menus, staying a step ahead of the FDA.
Zeke Emanuel thinks the Affordable Care Act will shrink the $2.8 trillion system to something more sustainable -- and give doctors incentive to speed up that process.
It’s easy, with the help of good new products and even better books.
Meet one of the best designers of restaurants and hotels, who can make industrial design welcoming and comfortable