When Garnishes Turn Garish
Our hardcore foodie friends serve us incredible dinners, but they won’t let us reciprocate. What should we do?
Your Seamless Is ShowingI’m serving takeout at my dinner party. Should I try to disguise it as homemade or own my truth?
I Can Bake, TooBaking is not necessarily more “precise” than cooking. It just requires developing a sense of ratio and improvisation.
“We Know Phonies From a Thousand Miles Away. He Wasn’t One.”Food writer Gustavo Arellano on why Anthony Bourdain meant so much to marginalized communities.
I Hate How Much I Love SeltzerThose delightful bubbles push my environmentalist principles right out of my brain. Why?
A Paean to PB&PWhy a peanut butter and pickle sandwich is the totally not-gross snack you need in your mouth right now.
Accessing the Munchie MainframeWhy the foolish idea of hacking vending machines remains so appealing.
When Does Reducing Food Waste Turn Into Eating Trash?Introducing the Pickle, Slate’s new food and cooking advice column.
Mindful MunchiesFrom vegan gummies to cannabis teas, marijuana edibles are becoming the newest product in the “wellness” market.
A Brief History of the Absurdly Catchy Nuts.com Rap CommercialIt’s the KARS-4-KIDS of snack food jingles.
Is the Current Tainted Romaine Panic Affecting People’s Salads?At one busy NYC spot, most diners lunched as usual.
“I Found a Half-Pint of Seafood Salad”: How Movie Theater Employees Feel About All the Weird Snacks People Smuggle In