Reports
Smartfood Popcorn Doesn’t Hit Like It Used To
One woman’s quest to figure out why her beloved white cheddar popcorn started to disappoint
Five Years After COVID, the Restaurant Labor Market Has Yet to Recover
The COVID pandemic accelerated a labor shortage in the industry. Now, restaurant owners and chefs across the country say they’re still struggling to recruit and retain talent.
For Restaurants in 2025, Change Is the Only Constant
Five years after the onset of the COVID pandemic, normalcy is increasingly a fragile concept
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Chefs Are Getting Creative With Himalayan Cuisine
Restaurants across India, Nepal, and Bhutan are taking inspiration from mountain communities, where foraging, preservation, and centuries-old culinary traditions provide great meals in challenging conditions
‘Everything Is in Question Again’
President Trump’s threats against undocumented immigrants put America’s entire food chain at risk
Everything Sucks. At Least There Are Jalapeño Poppers.
Welcome to the LOLfood era, where as the world burns, the beautiful eat pizza rolls
Restaurants and Bakeries Are Rethinking Their Most Basic Ingredient: Eggs
Bird flu outbreaks have caused egg prices to rise, forcing some restaurants either adapt recipes or raise menu prices
During Times of Crisis, Restaurants Are Always the First to Give Back
From New York to Detroit to Houston, chefs and restaurants raise money, provide resources, and show support for their LA counterparts
How Will Immigration Crackdowns Affect Restaurants?
The recent termination of workers in New York and Boston highlights the vulnerability of restaurant employees without legal status
How Restaurants Offer a Helping Hand During the Holidays
From Refettorio Harlem in NYC to Truth BBQ’s partnership with Houston’s Sky High for Kids, chefs are in the spirit of giving
Christmas Tamales by the Dozen, the Hundreds, the Tens of Thousands
For Mexican restaurants and supermarkets, the holidays mean one thing: Tamal season is here
‘If We Don’t Cook, We Don’t Eat’
After an Israeli drone strike killed its founder, Gaza Soup Kitchen finds a way forward
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How Peter Chang’s Legendary Restaurants Handle the Christmas Rush
500 ducks, 3,600 cloves of garlic, hundreds of covers: For two days every year, the group’s Chinese restaurants have to double their maximum capacity to meet demand
The Oyster Men
How my father taught me how to be a dad, one roasted Lowcountry oyster at a time
For Many Puerto Ricans, It’s Not Christmas Without Pasteles
How the beloved, labor-intensive dish — folded with malanga, yuca, plantains, and pork — became an essential part of Puerto Rican cuisine
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On Christmas, the Chinese Restaurant Lazy Susan Satisfies All
I’d only known having Chinese food on Christmas as a Jewish tradition. Spending Christmas night at R&G Lounge in San Francisco reminded me that everyone shares a seat at these tables.
How the Kringle Became a Wisconsin Christmas Classic
An aggressively American version of the Dutch ringed pastry is a beloved staple on holiday tables — and to me, represents a taste of a hometown that feels less and less like mine
Native American Museum Cafes Preserve Tradition, Embrace Innovation
Where to find manoomin rice cakes, "kick-ass buffalo chili," fry bread tacos, and stunning Indigenous artwork
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Hunger for Justice
Bringing home-cooked meals to loved ones in prison is an expression of love — and activism
Dinner, With a Side of Climate Preaching
Restaurants hoping to make a positive impact on the climate face an enduring challenge: selling their ambitious goals to diners simply looking to have a good time
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When the Pressure Cooker Goes Off, the Diwali Meal Begins
To me, the taste of Diwali is the comfort of being sated by a rare treat
For Restaurants Cutting Their Carbon Footprint, Composting Food Scraps Is Just the Beginning
Cooking, refrigeration, air conditioning, water use, and packaging contribute to greenhouse gas emissions too. These restaurants try to tackle them all.
If You Can’t Stand the Heat, Work to Change the Kitchen
As climate change drives temperatures up, restaurant staff face uncomfortable, even unsafe, conditions without heat regulations to keep them from harm. Now, some workers are taking matters into their own hands.
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It’s Time to Build More Native Restaurants
From venison chops to grape dumpling soup, Indigenous foods are central to the American heartland — if only we had more places to eat them