.

If you had to pick food variety or food quality, which one would you choose?

After two years in Spain, tipping feels absurd

Who can resist melted cheese topped with sweet, crunchy pastry?

It’s really sort of messed up what they’re doing to us — their neighbors

How A Humble Trinidadian Dish Stirs Up More Than Just Flavor

No, a pair of kids’ scissors and a psychopath’s collection of bag clips do not help me cook dinner on holiday

A smelly love affair

The three-sided coin: workers, owners, and you

It has more to do with science, than anything else

Give me a life-or-death situation over the pressures of service any day

My méchoui obsession began in Niger and continued in the well-groomed, American backyards of like-minded carnivores

Lessons from my grandmother’s kitchen and the powerful connection between food, family, and tradition

Unveiling the curious tale of Ledikeni, a sweet born from history, culture, and a happy accident

A not-so-simple take on simple Vietnamese home-cooked meals

How not to be a server in a restaurant and why it matters in the bigger, presently dysfunctional picture

This is good news for everyone, vegan, vegetarian or omnivore

An unexpected encounter and a memory for life

Nutritionism, Morality and The Pleasure of Eating

What I had forgotten along the way

Blood, sweat, and tears need to be shed so that you can have a good meal

I will never stop pursuing the perfect curry noodle

Story of samosa that went beyond its local roots to adapt to worldly tastes.

How the “Big Three” of World War II mixed drinking and politics

So why do we keep listening to them?

Stop giving my husband the wine list and serving me first

Do you have to go higher end to get a good restaurant experience?

Add a little bit of spice

I had it, my mother had it, my grandmother had it, and I’m sure even their ancestors had it

And the five cheap kitchen essentials I use to make great meals

Unraveling the mystery of why you desperately want that ice cream sundae