Oct. 7 2015 5:35 AMTime Is on Your SideKneaded bread vs. no-knead bread is a false dichotomy. You should be making slow bread.
Sept. 10 2015 11:06 AM“I Was Gluten-Free Before It Was Cool”Listen to Laura Bennett read about how she was diagnosed with celiac disease in the ’90s, then watched “gluten-free” become a cultural craze.
Aug. 24 2015 9:33 AMThe Six Rules of Line-Shopping at Trader Joe’sA philosophical and practical guide to reducing your time at the grocery store without infuriating everyone around you.
July 29 2015 5:44 AMIn Defense of Room ServiceHotels are phasing out the iconic amenity. But delivery will never live up to truly great room service.
July 16 2015 5:07 AMThis Is the Perfect TomatoBut supermarkets refuse to sell it.
June 29 2015 9:03 AMNew American Food Is Un-AmericanWe deserve a better, less derivative national cuisine.
May 14 2015 10:46 AMGot Organic?Is a national fund to promote organic produce a good idea? Organic farmers don’t think so.
April 15 2015 1:39 PMWhy Are Fast-Food Restaurants Hiding Their Condiments Behind the Counter?A Slate investigation.
March 16 2015 10:24 AMChocolate Experts Hate Mast BrothersWhy do specialty shops refuse to carry one of the best-known craft chocolate brands in the country?
March 12 2015 5:35 PMTurn It Around, McDonald’sI don’t want to live in a world of “fast casual” and “better burgers.”
Feb. 2 2015 11:44 PMWhat’s Going on With Hellmann’s Mayonnaise?Something is different about Unilever’s signature spread, but it’s not clear what.
Jan. 1 2015 8:07 AMThe Mother of All Egg-and-Cheese SandwichesYour new go-to hangover food.
Dec. 23 2014 12:39 PMHow Did Roasting Vegetables Become a Thing? Boiling used to be the default vegetable cooking method. We attempt to trace the shift from stovetop to oven.
Dec. 5 2014 9:45 AMStop Mocking Gluten-Free FaddistsThey’re just trying to feel better.
Nov. 19 2014 11:30 PMCan Whole Foods Change the Way Poor People Eat?Challenging elitism, racism, and obesity with a grocery store may sound crazy. Here’s what happened when Whole Foods tried to do it in Detroit.
Sept. 24 2015 11:55 AMMore or Less DailyI like looking at my money and other things I learned from identifying every website I visit more than 20 times a month.
Aug. 27 2015 5:37 AMNew York Bagel Places Put Way Too Much Cream Cheese on Their BagelsWhy?
Aug. 17 2015 6:00 AMI Was Gluten-Free Before It Was CoolDiagnosed with celiac disease in the ’90s, I’ve watched “gluten-free” become a cultural craze and then a punch line. It’s been weird.
July 21 2015 5:45 AMEveryone Likes Red and Pink Candies BestSweets manufacturers are finally catching on and selling packages without the lesser colors.
July 14 2015 1:28 PMHow Did Airplane Food Get So Good?We can thank customer feedback and the early-aughts recession.
June 28 2015 7:00 AMEverblasting LifeThe NutriBullet is a great blender. Too bad it has a messiah complex.
May 5 2015 10:00 AMTrendsettersThe strange, creative, and occasionally tacky history of table settings.
April 12 2015 7:05 PMNutritional Science Isn’t Very ScientificThe research behind dietary recommendations is a lot less certain than you think.
March 13 2015 6:29 PMHow Pie Got Its SweetnessThe first pies were weird crow-meat casseroles. How did they evolve into the dessert we know and love today?
March 3 2015 8:45 AMKilling With KindnessCan how-to videos about slaughtering animals ever go viral?
Jan. 29 2015 2:07 PMBeans Do Not Belong in ChiliChili is a local specialty with a specific history. Please find another name for your spiced vegetable stew.
Dec. 23 2014 1:39 PMIs Chinese Takeout Really More Popular on Christmas?A look inside GrubHub’s data.
Dec. 12 2014 9:18 AMFungal BungleWhole Foods—and Lebanon—prohibit natamycin. But should you really be concerned about this natural cheese preservative?
Nov. 20 2014 11:08 AM“Food’s a Great Lens, but It’s Not the Actual Topic We Need to Address”Tracie McMillan on the story behind her piece “Can Whole Foods Change the Way Poor People Eat?”
Nov. 17 2014 1:50 PMHas the Food Movement’s Moment Finally Arrived?What happens when you put Mark Bittman and Michael Pollan in a room with a couple of hundred well-heeled foodies—and a few dozen conventional farmers.