Annals of Gastronomy
The Secret History of Risotto
The dish is governed by a set of laws that are rooted in tradition, rich in common sense, and aching to be broken or bent.
Can Your Stomach Handle a Meal at Alchemist?
At the Copenhagen restaurant, diners are served raw jellyfish—and freeze-dried lamb brain served in a fake cranium—while videos about climate change swirl on the ceiling. Is it “gastronomic opera,” or sensory overload?
Is an All-Meat Diet What Nature Intended?
The hyper-carnivory movement conjures a time when men hunted and lunch was literally on the hoof. What does the research say?
Stephen Satterfield Puts Black Cuisine at the Center of U.S. History
The host of Netflix’s “High on the Hog” draws seductive stories from a bittersweet legacy.
Taco Bell’s Innovation Kitchen, the Front Line in the Stunt-Food Wars
How did the chain outdo Burger King’s Bacon Sundae, Pizza Hut’s hot-dog-stuffed crust, Cinnabon’s Pizzabon, and KFC’s fried-chicken-flavored nail polish?
How Slutty Vegan Puts the Party in Plant-Based Food
Pinky Cole’s Atlanta-based burger chain is valued at a hundred million dollars. Can racy branding take vegan food mainstream?
How Owamni Became the Best New Restaurant in the United States
In Sean Sherman’s modern Indigenous kitchen, every dish is made without wheat flour, dairy, cane sugar, black pepper, or any other ingredient introduced to the continent after Europeans arrived.
The Gatekeepers Who Get to Decide What Food Is “Disgusting”
At the Disgusting Food Museum, in Sweden, where visitors are served dishes such as fermented shark and stinky tofu, I felt both like a tourist and like one of the exhibits.
The Unlikely Rise of the French Tacos
How an upstart fast food became essential dining in the home of haute cuisine.
