We Must Say No to Food Brand April Fools Stunts
Plus: These women must castrate a baby bull to win a farmer’s heart
Your Table Needs a Bone Plate
Plus: The case for meal prepping with your friends and freestyling gorp.
I Was Told There Would Be More Food Fights
Plus: how “sizzle” took over and the FDA’s new definition of healthy.
What Do Food Brands Get Wrong About Ramadan?
We asked cookbook authors Asma Khan, Ifrah F. Ahmed, and Fadi Kattan.
Your Local Indian Restaurant is Chronically Online
Behind that tray of biryani is a very popular TikTok account.
We’re All Making Chocolate Cake Right Now
Plus: Plus: Some new cookbooks we’re stoked about.
I Paid $50 to Not Go Out to Dinner
Plus: VC-backed food halls and apocalyptic snacks
4 Cookbook Authors’ Very Strong Tofu Opinions
A roundtable with Andrea Nguyen, Nik Sharma, Kiera Wright-Ruiz, and Hetty Lui McKinnon.
The Human Costs of American Meat
Plus: VR goggles for your taste buds.
You Deserve Fresher, Stinkier Garlic
Also this week: We’re microwaving our tofu and roasting astounding amounts of lamb.
Why Everyone Wants to Order Last
Some think it’s indecisive. I call it a power move.
The Last Egg
Plus: lactation muffins, soto ayam, and a big batch of beans.
Why Do Beauty Brands Want to Sell Women Dessert?
Plus: a new Edna Lewis documentary, and a fashion party with organ meat
Tinned Tomatoes For Your Cold Winter Heart
Plus: Cook from this book, find comfort in quesadillas, and go get the fuchka.
It’s Not You. It’s Your Cooking
What happens when you and your partner refuse to eat the same foods?
You Deserve Post-Run Pav Bhaji
Plus: technicolor beans, sheet pan pasta, and contentious fro-yo.
Happy Birthday to My AI Grandma
Plus: Big Potato is in trouble, and can a corkscrew kill? (Just curious.)
Yuzucello for Your Winter Blues
Plus: a simple green pasta sauce, stuff piled on yogurt, and a supreme winter salad.
The Aughts-Era “Foodie” Is Dead
A longtime restaurant critic reflects on what we’ve gained and lost in 30 years of dining.
The Ultimate Weeknight Rice
Plus: Blender pancakes, better choc chips, a Malört redemption cocktail, and an ode to tavern pie.
What Restaurants Can Do When ICE Comes Knocking
Plus: Bad Bunny was right about going cashless, Instagram chefs are tired, and an easy way to keep tabs on Trump.
The Pasta-and-Beans Equation
Plus: Take our first ever BFB survey.
The New Party Food Aesthetic Is Scarcity
When did sparsely arranged eggs become so cool?
It’s Back-of-the-Package Stew Season
Plus: How to support those affected by the greater Los Angeles wildfires.
The Pro-Diet Internet Is Back
Plus: your winter farmers market is calling, the dirt on sanitation ratings, and Reddit’s weird food media burn book.
Boil Your Pasta in Stock
Plus: gingerbread architecture, mushroom powder, and a New Year purge party.
The True Costs of Croissant Mania
As a pastry chef, I know how much butter and labor it takes to make these bakery staples. And it’s just not worth it.
A Roundup of the Best Year-End Roundups
Plus: Why do video restaurant reviews all sound the same?
Feeding the Polycule
Who does the cooking in a house of 10? We asked.
Big Vats of Pudding
Plus parm potatoes that pair nicely with 5 to 6 glasses of wine.
Learning to Love the Mud-Colored Smoothie
I was a mad scientist. I was a domestic goddess. I was girlbossing my breakfast.
The Easiest Caramel You’ll Ever Make
And everything else we’re cooking right now.
Not Another Comfort Food Roundup
Plus: the rise of expensive kid meals for adults, how Trump is a blow for grocery prices, and the sameness of gift guides.
Eating a Lot of Marathon Goo Does Something to a Person
After years working in food media, I learned to embrace the not-so-cute realities of food as fuel.
The Muslims Who Drink but Won’t Eat Pork
Why many of us grapple with an irresolute relationship with pork while happily drinking, partying, and engaging in other taboos.
The Big Thirst
Collective climate anxiety is making us thirstier than ever for electrolyte-packed waters and fancy bottles.
Who Gets the Banquette Seat?
Chivalry may be dead, but we still know who’s getting the soft spot.