Features

Features

Iliana Regan's Current Drugs of Choice Are Making Exquisite Food and Listening to Podcasts About Cults

The Michelin-starred chef of Elizabeth and Kitsune sat down with us to talk about sobriety, sexuality, and serial killers.
Nick Rose
3 days ago
Op-Ed

Stop Calling Food 'Plantation'

In the most generous light, the word can be a clumsy stand-in for “Southern.” But the term can't be separated from enslavement.
Eric Ginsburg
2.22.19
longreads

A Real Hot Mess: How Grits Got Weaponised Against Cheating Men

Understanding the Black women who seized a common pantry item—and, with it, power.
Cynthia R. Greenlee
2.14.19
University

A Student's Guide to Eating Well and Not Getting Scurvy

We asked award-winning food blogger and Leeds University student Izy Hossack how to create appetising meals with a limited budget and no fridge space.
Daisy Meager
9.5.18
quickies

Quickies: Niçoise Salad Is Made for Hot Summer Evenings

“You should be able to eat it with just a fork, so you can use the other hand to reach for your wine or beer.”
Daisy Meager
6.27.18
Features

Inside the Restaurants That Fed the Civil Rights Movement

Fifty years later, a handful of the places that fed, housed, and bailed out young freedom fighters remain. Historian Frederick Douglass Opie tells us about three of them.
Eric Ginsburg
6.25.18
Booze

The Best and Worst Booze to Drink on Trains, Ranked

Premixed gin and tonic, a can of Stella, or one of those single-serve cups of Shiraz?
Daisy Meager
6.22.18
Easy Drinks

Easy Drinks: How to Make Stupidly Simple Sangria

“The fruit juices make it really easy to drink but after a couple of glasses, it’ll hit you.”
Daisy Meager
4.27.18
London

This Bar Serves Booze and Breakfast 24 Hours a Day

London’s Polo Bar stays open 24 hours a day, seven days a week. “It’s actually more difficult to close because we haven’t even got a door," says owner Philip Inzani.
Daisy Meager
4.26.18
Booze

A Fine Cider Sommelier Judges the UK's Worst Ciders

“It’s got a nice, apple-that’s-been-soaked-in-a-swimming-pool aroma, with a little bit of acid rain to it as well.”
Munchies Staff
4.25.18
Features

I Lived Exclusively Off Doomsday Prepper Food for a Week

Fearing natural disasters and nuclear war, Americans are investing in freeze-dried food. But how does it taste?
Emilie Friedlander
4.11.18
japanese food

This Sushi Chef Puts Japanese Cherry Blossom Season on a Plate

Hideki Hiwatashi has created a menu inspired by hanami—the Japanese feast that celebrates cherry blossom season and the start of spring.
Daisy Meager
4.2.18
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