What California Cuisine’s Past Tells Us About Its Future
Into the 1980s, the heart of the California food revolution was also a hub of French fine dining. Why did the goat cheese and sundried tomatoes win?
This Year, Food TV Got Weird
Sure, everyone was horny for "The Bear." But from GBBO’s "Mexican Week" to "Is It Cake?" to "Easy-Bake Battle," the rest of food TV this year was far less exciting
The Trouble With Trek Food
The best cookbooks help us learn and think about their subjects. The new Star Trek cookbook, sadly, only reaches for the food coloring.
How One Food Stylist Creates Otherworldly Dishes for Your Favorite Sci-Fi Show
From full-on feasts in "Foundation" to intricate meaty platters in "Hannibal," food stylist Janice Poon on how she tells stories that take place in fantastic worlds
The ‘Jiro’ Filter
Slow-motion pans over dishes, languid wisps of steam rising into the air, Philip Glass: How David Gelb’s cinematic style defined a generation of food documentaries