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How to Score an Enviable Vintage Dinnerware Collection

A bowl of rich pho brother, alongside a picture of a smiling woman in a chef’s jacket and baseball hat.
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The ‘Nontraditional Traditional’ Pho Broth That Uses Dry-Aged Beef

The Many Causes and Effects of Keith Lee

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The Best Last-Minute Gift Is a Food Subscription

Here are a few of our favorites

A Tale of Two Kebabs

Orange Is the New Yolk

On how the so-called farm egg and its yolk became unlikely fetish objects

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The Myth of the American Diner

The Future of Snacks Was on Display at the 2023 Sweets and Snacks Expo

Lost in the Stock

Figuring out what’s actually in a box of chicken stock shouldn’t be that hard. Right?

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Stone Barns Claims It’s Fixing Agriculture. Former Employees Say the Farm Was Plagued by Dysfunction.

Eighteen former workers at the Stone Barns Center for Food & Agriculture allege dysfunction in the livestock program at America’s most famous regenerative farm

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Blue Hill at Stone Barns Tells a Beautiful Story. Former Employees Say It’s Too Good to Be True.

Blue Hill at Stone Barns’ alluring story — that a fine dining restaurant could be a model for changing the world — seduced diners, would-be employees, and thought leaders alike. But former employees say that narrative often obscured a more complicated reality.

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Feed the Rich, Save the Planet?

For 15 years, the Stone Barns Center for Food & Agriculture tried to fix the food system by educating children and producing new farmers. Now, its mission is linked more than ever to fine dining destination Blue Hill at Stone Barns and a famous chef’s vision for trickle-down change.

A Bona Nosh

Why Polari, Britain’s lost gay language, employs so many food words for subversive concepts

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The Doughnut Kids Are All Right

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Former Vespertine Workers Say That Chef Jordan Kahn’s Spectacular Vision Pushed Them Too Far

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The Immense Human Cost of Keeping Thailand’s Palm Oil Flowing

Caught between an unquenchable thirst for palm oil and a multi-generational war on Thailand’s poor are the farmers of the Southern Peasants’ Federation of Thailand, who simply want a piece of land to call their own.

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Does It Get Better For the Indie Fine Dining Restaurant?

Chefs Russell Jackson and Ian Boden struggled to reconcile their visions of fine dining with their communities’ desires. Now, as they forge a sustainable path beyond the pandemic, one of them is ready to double down, and the other is ready to walk away.

The Restaurant Industry Is Structured on Racism. This Nonprofit Wants to Rebuild It.

The Restaurant Workers Community Fund gained prominence for providing financial relief to service workers during COVID-19. Now it wants to create a racially just system.

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Vegan Cheese Is Ready to Compete With Dairy. Is the World Ready to Eat It?

Long considered a punchline, vegan cheese has quietly but steadily infiltrated mainstream supermarket shelves

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The Fermented Foods Industry Is Built on Global Ingredients. So Why Are Its Most Visible Faces White?

While the fermented foods industry evangelizes products rooted in global, often East Asian, traditions, its most visible faces are predominantly white

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Black-Owned Farms Are Holding on by a Thread

Racial discrimination has long contributed to the steady decline of Black-owned farms in America, but a movement to grow those numbers may soon be bolstered by real support

‘No Matter What Happens, People Know They Can Get a Meal From Us’

Since 1980, Preble Street has been at the center of Portland’s safety net for homeless and food-insecure Mainers. The pandemic, a growing need for its services, and the city government’s failed response to the crisis have forced the soup kitchen to rethink not just its model, but its mission in order to keep feeding people.

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On the Turkey-Syria Border, a Chef Is Helping Vulnerable Women Build a Future Through Food

On the Turkey-Syria border, the chef and restaurant owner — and increasingly, humanitarian — Ebru Baybara Demir is using gastronomy to give skills and hope to vulnerable Turkish and Syrian women

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How I Found Empowerment in the History of Black Veganism

The imagery of veganism propagated by the wellness industry erases the long — and often radical — history of plant-based diets in the Black diaspora

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The Tasting Menu at the End of the World

SingleThread has been hailed as the pinnacle of farm-to-table dining. But what happens when the farm is under assault by climate change?

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How Our Favorite People (Outside the Restaurant World) Ate in 2020

Annie Murphy, Maya Erskine, Paul Feig, Big Freedia, and more answered all our questions about their year in eating

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David Chang’s Memoir Fails to Account for the Trauma He Caused Me

Chang’s memoir "Eat a Peach" grapples with the white-hot fury that defined most of his career at Momofuku. But for an employee on the receiving end of that rage, the book fails to truly reckon with the pain he left behind.

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The New Soul Food of Paris

Black chefs are exploring "Afropean" identity and building on American soul food’s long history in the European dining capital

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How Smallhold Farms Cultivates Rare Mushrooms for NYC Restaurants

Freezing Weather, COVID Pivots: How ‘Eater’s Guide to the World’ Was Made

How to Say No to the Holidays This Year, Even When Your Family Insists

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Chef Jacob Harth Barbecues Sea Snails on the Beach