James Beard Publication of the Year 2017
A city in Italy embraces the dark side of food protectionism.
A farm in North Carolina is conducting an ambitious experiment in farming sustainable caviar. But will Americans bite?
Consumed widely in the 1800s and early 1900s, this labor-intensive tahini and rice pudding is getting harder and harder to find—but one family is keeping it alive.
A food writer shares her hard-won lessons for eating well in Bordeaux.
From sinful cakes to epic rabbit stews, these dishes define the small islands with a big appetite.
If someone asks you whether you’ve eaten, you should reply ‘yes’ only if you have eaten rice.
Don’t underestimate the Buckeye Donut.
My home city might not immediately come to mind as a place for good challah. Mexican food, Tex-Mex, or barbecue, sure. But I made finding it a personal challenge.
Dim sum and laundry have a history.
The highest honor for a fruit around here is to be left fermenting through the winter, then hauled to one of the shacks where the local liquor maestro works their magic.
By 9 p.m. we were reeling, extolling the beauty of Katowice and the wonderful pragmatism of Polish drinking culture.
A cup of chai is all that’s needed to make a new city a bit more familiar.
In a country where bottles are king and lager remains the only choice of beer.
It looked more like wine than I’d expected: like a pale, faintly green sauvignon blanc, almost.
Remembering Kim Wall and the ‘hard-on drink’ during a reporting trip in Jacmel, Haiti.
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Sip on Kenya’s quintessential cocktail and watch dhows compete.
Learning to drink the Carpathian way.
“In Italy, it doesn’t matter if the story is true or not, it’s all about the pleasure of discussing it.”
Coffee can be ground by machines. Soups can be blended in a processor. But rotis should always be made by hand.
The drink has become so popular that Bar Mundos’ owner holds a registered trademark for it.
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