Rump FakerIs imitation calamari made from pig rectum? A charming urban legend gets its start.
“On Top of Spaghetti”Why don’t children sing more songs about meat?
Genetically Monetized FoodIf the food movement really wants to improve the food supply, it needs to follow the money instead of wasting its time on labels.
Stock Up Now Before It’s Too LateShould you buy a year’s supply of freeze-dried food?
Against NatureWhy the government doesn’t—and shouldn’t—regulate which foods are “natural.”
The Farm Bill MattersThe legislative behemoth is 700 pages of subsidies and subparagraphs. But if we want a healthy, sustainable food future, we have to get it right.
I’m Doing It Wrong: ChiliHere is the non-vegetarian, mushroom-free chili recipe you asked for.
Trojan Horse MeatA New York chef planned to serve raw horse meat. It would have been a disaster—but not for the reason you think.
Choose the Right AppleA flow chart to aid in your pomaceous decision-making.
Tasting Like ChickenIts evolutionary origins.
When Life Gives You Lemons, Put Them in EverythingIn praise of the oft-neglected, universally useful seasoning.
Indoor Grill MasterCan grilling inside an apartment ever compare to the real thing?
Cooking Isn't FunBut you should do it anyway.
Ignore Your Oven DialYou can’t control the temperature of your oven very well, so stop worrying about it.
Others’ MilkWhy don’t we consume dairy products from mammals that aren’t cows?
Unbearably DeliciousWhat do you do with a fridge full of bear parts?
The Father of the Chicken NuggetRobert C. Baker was a poultry savant. But his contribution to fast food has been erased from the history books.
The World’s Rarest AvocadosAnd the men and women who are trying to collect all of them—before it’s too late.
Let Leftovers Be LeftoversThat turkey samosa won't bring your Thanksgiving dinner back to life.
Delusions of DangerWhy the food movement’s demonization of genetically modified crops isn’t just scientifically baseless—it’s politically stupid.
The SlimingHow processed beef trimmings got rebranded, again and again and again.
Modest MarthaWhy I love Martha Stewart’s quietly revolutionary new cooking show.
Boss L.V. Anderson AroundWhich recipe is she doing wrong?
Cracking Eggs 101How physics can help you when you’re making your next soufflé.
Pastrami: DiscussNotes from the first-ever Deli Summit.
Vegan FeudAnimal rights activists would accomplish a lot more if they stopped attacking the Humane Society.
Awesome SauceThe right kind of tomato to use in your tomato sauce.
Mormonism’s Jell-O MoldWhy do we associate the religion with the gelatin dessert?
Food as FuelThis summer’s drought highlights the madness of the government’s ethanol mandates.
The Andy Warhol New York City DietWarhol’s obsession with the Automat and his dream to start a restaurant chain of his own.