How Crudités Became an Art Form
Blessed with an ever-widening array of fancy heirloom produce, chefs are turning uncooked vegetables into edible sculptures.
By Alexa Brazilian and Kyoko Hamada
Food Matters
In the kitchen with chefs around the world.
In the kitchen with chefs around the world.
Why Do American Diners Have Such a Limited Palate for Textures?
Complex taste sensations play a crucial role in food around the world — but have long been shunned stateside.
By Ligaya Mishan and
CreditEsther Choi. Set design by Jocelyn Cabral Americans, in particular, tend to think of frozen water as essential. But this seemingly ubiquitous commodity is no longer something we can take for granted.
By Ligaya Mishan and
CreditPhotograph by Esther Choi. Set design by Martin Bourne. Food styling by Suea When Did Hospitality Get So Hostile?
In a new era of rage, dining out has become downright volatile — with both customers and servers aggrieved.
By Ligaya MishanKyoko Hamada and
CreditPhotograph by Kyoko Hamada. Styled by Victoria Petro-Conroy
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What Do We Gain by Eating With Our Hands?
The sense of touch can be a crucial part of dining, one thing that some cultures have understood better than others.
By Ligaya Mishan and Kyoko Hamada
How the Humble Sheet Cake Became Top Tier
In the world of special occasion baked goods, pastry chefs are embracing the birthday party staple for its vast canvas.
By Martha Cheng and Sharon Radisch
How Did Vanilla Become a Byword for Blandness?
The spice is one of the world’s most elusive, complex and hard to cultivate ingredients. But for many Americans, it still represents a “boring” choice.
By Ligaya Mishan and Melody Melamed
The Bakers Reimagining Traditional Jewish Pastries
By transforming once-kosher recipes with new flavors, shapes and techniques, chefs are innovating on, and safeguarding, time-honored breads and desserts.
By Jenny Comita, Mari Maeda and Yuji Oboshi and Linda Heiss
How Did 🍆 Become Our Default Sex Symbol?
A variety of fruits have long been used to convey eroticism, but in their emoji form, one seems to have won out.
By Ligaya Mishan and Melody Melamed
When a Country’s Cuisine Becomes a Cultural Export
South Korea has sought to protect and enshrine its national dishes — while also sharing its wonders with the world.
By Ligaya Mishan and David Chow
The Kashmiri Chef Foraging on Precarious Soil
For Prateek Sadhu, gathering native ingredients in the conflict zone where he grew up is the only way of asserting Kashmir’s tenuous place in the world.
By Ligaya Mishan and Anu Kumar
Why Are We Obsessed With Jiggling Foods?
For more than a thousand years, dishes that wiggle and wobble have bounced to the fore during precarious eras.
By Ligaya Mishan, Kyoko Hamada and Martin Bourne
How the Chile Became Hot
Why did the consumption of hot peppers — after centuries of cultivation and global migration — come to confer status and sophistication?
By Ligaya Mishan, Patricia Heal and Leilin Lopez-Toledo
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