Matthew Zuras
A Journey to the Dark Side of Bread
Zachary Golper is the baking brains behind Bien Cuit, a Brooklyn based temple to mahogany-colored, slow-fermented breads that make standard baguettes look and taste positively premature by comparison.
HIV Discrimination Still Exists in the Restaurant Industry
Despite recent advances in treating and preventing HIV, some workers in the restaurant industry continue to face discrimination in their workplaces thanks to the spread of misinformation and fear.
The John Waters Guide to Holiday Party Etiquette
I asked the Pope of Trash how to deal with unexpected guests, whether or not one should discuss politics, and why you should never ask to use the bathroom.
Dirty Work: Yotam Ottolenghi and Ramael Scully Veg Out
London-based chefs Yotam Ottolenghi and Ramael Scully of NOPI dropped by the MUNCHIES garden to make some salad, geek out over ground cherries, and throw shade at American cinnamon.
We Asked Salem's Official Witch What to Eat at a Pagan Sabbat
Laurie Cabot was dubbed "The Official Witch of Salem" back in the 1970s, and she's more than deserving of the title. We called her up to see how she and her fellow witches are celebrating Samhain, the pre-Christian precursor to Halloween.
How to Run a Restaurant in the Middle of the Jungle
"It's exciting to be in a kitchen and see a monkey jump in and take one of the bananas that's ripe," says chef Eric Werner of Hartwood in Tulum. "Sometimes it's a clear indication of what fruit is really ready and at its most delicious."
Dirty Work: Salad Days with The Food Lab’s J. Kenji López-Alt
We invited The Food Lab's J. Kenji López-Alt, who has recently written a massive new cookbook, to come by the MUNCHIES Garden and explain the mechanics of mayonnaise with inappropriate metaphors.
The WFP Wants to End Global Hunger in 15 Years
The World Food Programme believes that if people can’t feed themselves, there will never be peace. In the next 15 years, it hopes to achieve what it calls Zero Hunger—but it has some significant hurdles to jump.
A Visual Guide to the Chemicals in Your Food
We spoke to Dwight Eschliman, the photographer behind a new book that serves as a illustrative guide to the powders that make up most processed food, as well as a reference book for those ingredients' many uses and abuses.
Egyptian Restaurants Can No Longer Refuse Service to Women with Veils
Although the vast majority of women currently wear headscarves in Egypt, the cosmopolitan crowd has more and more frequently taken to denying hijab-wearers from high-end restaurants, clubs, cafes, and resorts.
Even a Man Who Sells Lion Meat Thinks Cecil’s Death Was in Vain
Anshu Pathak is no stranger to controversy, especially when it comes to dead lions. As an exotic meat purveyor, he's eaten his fair share of the King of the Jungle, and even he thinks Cecil went to waste.
Mark Bittman Wants You to Eat More Weeds
On the occasion of his new video series California Matters, we spoke to Mark Bittman about eating foraged weeds in a vacant lot and why you shouldn’t care if a dog takes a piss on your salad greens.