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California’s Upcoming Fast-Food Ballot Measure, Explained

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The Restaurant of the Future Shares a Home

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‘The Pandemic Showed Us How Fragile Chinatown Is’

Nora Ephron’s ‘Heartburn,’ 40 Years In

Along with an infamous salad dressing recipe, Ephron’s thinly veiled novel gave us the blueprint for the modern food memoir

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Why Some of Austin’s Most Exciting Restaurants Can Be Found in Hotels

Pay-What-You-Can Markets Provide Produce for the Common Good

Across the country, farm stands using a sliding scale payment model are feeding communities against tough odds

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The Food We Eat Is Destroying the Climate — Here’s How to Fix It

‘If You Took the Drag Away, Then It’s Just Another Boring Bar’

A vague, anti-drag bill in Tennessee has bar and restaurant owners worried for their future

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When Did Nashville Become a Bar Theme?

Riding Nashville’s wave of national popularity, themed Yankee-tonks have popped up in many cities, channeling a crude version of Music City’s culture, sounds, and food

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Meet the TV Star Who Slings Pizzas in Santa Monica When the Camera Stops

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NYC Institution Fishs Eddy Opens the Doors on Its Secret Vintage Plate Museum

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The Next Era of American Fine Dining Is Here, Care of West Africa

Chefs are spotlighting their culinary heritage on tasting menus, at buzzy pop-ups, and at new restaurants across the country

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Fountains of Youths

One grown-ass woman’s descent into the soul of the American teen on their home turf: the mall food court

The ‘Toxic Love’ of Twitter’s Most Outlandish Food Warnings

Piling on with "warnings" about Black and diaspora dishes is a playful act of protection — one that inserts Black voices in the center of culinary conversation

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Inside the Backroom Battle for Mother Wolf, One of Hollywood’s Hottest Restaurants

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Cultivating the American Truffle

How careful science, a growers’ passion, and one adorable truffle-hunting dog combine to run the largest truffle farm in the country

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New Regulations Are Threatening to Upend Portland’s Food Cart Scene

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How a Shipping Error 100 Years Ago Launched the $30 Billion Chicken Industry

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How Resy Won

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#MeToo, Still

Five years after I went public with my #MeToo experiences in the restaurant industry, has anything really changed?

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How Aspiring Food Vendors Land a Life-Changing Spot at Smorgasburg LA

For Some Food Professionals, Long COVID Casts a Shadow on Their Senses

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

Hunting for Mushrooms in the Forest of Memory

In an excerpt from "Fieldwork," Iliana Regan’s second memoir, the chef traces her family’s czarnina-making tradition back to the woods of Poland

Let’s Raise a Can to Porch Pop Season

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?

The Migration of Milo

How drinking chocolate made its way from Mesoamerica to the sweet shelf-stable powder that fueled my childhood

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The Domestic Spice Trade Is Just Getting Started

How some growers are creating an appetite for locally grown vanilla, saffron, and chile powder, one farmers market at a time

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Big Meat Just Can’t Quit Antibiotics

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The Many Lives of Banana Ketchup

The condiment is a Filipino food icon and a platform for chefs to reimagine the cuisine of the Philippines

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Go Big With Banh Mi in Ho Chi Minh City

When banh mi emerged in the 20th century, the version in Hanoi tended to be small, while the sandwiches in HCMC ballooned with cold cuts, cooked meats, pickles, and sauces

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Specialty Coffee, But Make It Fun

Move over millennial minimalism — newer, younger coffee brands are all about color, personality, and not taking themselves too seriously

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