Not everyone likes seasoning. The origin of such discontent is often socio-economic, if not blatantly racist

And what can be done about it

On food, feminism, what we lose when women leave the kitchen and why it might be worth it

And what that says about us as human beings

In Valencia, daily indulgences are accessible. In San Francisco, they’re premium experiences.

I can’t stand burrata anymore

How bread is emblematic of America

Ruminating on Salvador Dali and the art of cooking

Or what I learned touring a sardine cannery last week

Turns out, all it took was ditching the spoon to find a little peace and a lot of turmeric

It’s never just about the chocolate

Why the cost of your daily cup says more about your country than your bank account

Interviewing Sampada, the hostess of Tirthan Valley’s “The Great Escape”

Six months observing an alien plant

Japan’s smallest prefecture takes on India with sake in hand

Resilience is salty and soaked in bread

This isn’t innovation. It’s an edible betrayal

Nostalgia comes with a toy and a side of fries.

This egg yolk is so salty and delicious you could cry

How much can you learn about a foreign place through its food?

Prioritizing craft and community over convenience

And they’re better value than most

Lessons learned while living in an embargoed country

Sometimes the fork is a compass

The most rewarding way to vote with your money

How clinging to culinary purity limits flavour, creativity and connection

American hospitality increasingly follows the soup kitchen model

I have a cook, a calendar, a husband, and a thousand recipe reels. And still, no one else decides what we eat

Where beef jerky, chicken feet, and duck neck are just part of the journey

I said what I said. Fight me.