Culture
How to Be Food Famous
Champagne wishes, caviar dreams, and a really good ring light
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
Filed under:
When Fine Dining Is a Horror Show
"The Menu" is one of fall’s most anticipated movies. It’s also part of a long lineage of horror films all about eating.
Filed under:
Ghetto Gastro, in Its Own Words
With its upcoming cookbook, "Black Power Kitchen," the Bronx-based collective is bringing itself out of the abstract
Filed under:
Ruby Tandoh, as She Is
With her new book, "Cook as You Are," the "Great British Bake Off" alum is taking up space, on her own terms
Filed under:
Tanya Holland Aims for Impact
The Oakland chef has achieved her life goal of building community — through her storied (but now-closed) restaurant, her media work, and her newest book, "California Soul." But she’s just getting started.
Filed under:
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
Filed under:
‘Jiro Dreams of Sushi’ and the American Omakase Boom
A decade into the "Jiro" era, omakase has become both a rarified experience — and one that’s rife for future experimentation
Filed under:
‘Jiro’ and the Impossible Dream of Authenticity
When "Jiro Dreams of Sushi" hit Netflix 10 years ago, Jiro Ono’s approach was fetishized as the pinnacle of "authenticity." Looking back now, though, what did that really mean?
Filed under:
How to Cook a Direwolf
By recreating dishes from popular media like "Game of Thrones," "The Lord of the Rings," and "Twin Peaks," the chef Iliana Regan didn’t just turn fine dining on its head at her restaurant Elizabeth — she cooked fanfiction
