Introducing Roads & Kingdoms, a new travel journal with a heavy food focus that's "as much about the bite as it is the context: where it was eaten, the politics and history of the area, the weird journey that brought us there." For example, see: food writer Naomi Duguid on Burma street food, an ode to In-N-Out, and an extensive look at the making of Jamón ibérico (parts 1, 2, 3, 4). [Roads & Kingdoms]
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An Okie Onion Burger Crawl Nearly 100 Years in the Making
One state, two days, four burger joints, and a whole lot of griddled onions
Pastry Chefs Aren’t Disappearing — We’re Evolving
Pastry chefs may be leaving restaurants, but that’s not necessarily a bad thing for the profession
