Features

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
6.22.18
Features

Meet the Once-Homeless Chef Using Food to Fight Poverty

"You can’t do anything positive with your life unless you’re stabilized, and you can’t be stabilized on an empty stomach."
Charlie Friedmann
6.22.18
longreads

The Weird Science Behind Chain Restaurant Menus

I was a corporate restaurant consultant. Here’s how the sausage gets made.
India Mandelkern
5.2.18
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
Taiwanese food

A Brief Guide to Fan Tuan, the Delicious Rice Rolls of Taiwan

The best Taiwanese breakfast is oblong, stuffed with any number of tasty things, and wrapped with hot sticky rice.
Clarissa Wei
2.21.18
restaurant industry

Six Lessons on Becoming a Cooking Legend from Cecilia Chiang

The 97-year-old woman who introduced Westerners to high-end Chinese cuisine still parties as hard as she works—which is to say, a lot.
Siena Chiang
1.2.18
politics

When Is It OK to Talk Politics at the Bar?

For decades, "don’t talk politics or religion behind the bar" has been a common maxim for bartenders. But do these uncertain times call for a new rulebook?
Al Sotack
12.29.17
Belgium

How to Eat Mussels Like a Belgian

Tell your fries and your mayo to get lost.
Hadrien Duré
11.7.17
Milan

What to Eat in Milan After Midnight

Late-night eats in a city of well-dressed drunks.
Marco Giarratana
10.5.17
Tacos

How to Treat Your Taco Guy, According to a Taco Guy

"Don't show up drunk and fuck with us."
Diego Urdaneta
10.2.17
Norway

Meet the Children Getting Paid Thousands to Cut Tongues Out of Fish

For as long as the people in the Norwegian coastal village of Ballstad can remember, children have been responsible for processing the tongues of skrei cod—a local seafood delicacy that can sell for as much as 60 krone a kilo.
Laura Martin
9.22.17
CHEFS

Noma's Head of Culinary Research Tells Us How She Got the Gig

Preventing dishes from melting is a big part of the job.
Lisa Abend
8.29.17