Margaritaville, as Parrotheads will tell you, is a state of mind. But it’s also—delightfully, sometimes inexplicably—a real place now open in Times Square.

Long considered a punchline, vegan cheese has quietly but steadily infiltrated mainstream supermarket shelves.

At Lucky Peach and the Los Angeles Times, Peter Meehan reshaped food media. Now his former employees are coming forward to describe the cost of his leadership.

The chef, who died last year, was one of San Francisco’s culinary stars in the 1990s. She created a space for the city’s queer women to thrive in the kitchen.

In this, the age of the global pantry, ingredients like turmeric, tahini, and gochujang have finally shaken off their hitherto “exotic” status. But it’s white cooking personalities like Alison Roman and many of the Bon Appétit Test Kitchen stars who have had viral success using them.

The fading beauty of Japan’s traditional cafes and their signature snack.

How the Silicon Valley set fell in love with sourdough and decided to disrupt the 6,000-year-old craft of making bread, one crumbshot at a time.

On the radical tableside evangelism of Father Divine.

How sharing a Hawaiian pizza from Pizza Hut became a Beijing family tradition.

From kitchen camp to political plates, queer people have been shaping food culture for decades.

On the enduring appeal of Olive Garden.

A profile of the baker behind Milk Bar, the place that gave us crack pie, cereal milk, and bagel bombs.

Three days at the world’s greatest assemblage of exotic, expensive, absurd, and occasionally delicious snacks.

“The most important fast food restaurant in America is a radical burger joint in Watts.”

A wandering food writer goes home.

Investigating the origins of the ice cream truck sensation.

How a fast-food restaurant does business.

Explaining a radical shift in the way some of New York’s best restaurants do business.

A map of the Queen of Cookbooks’ rise to power.

A minute-by-minute account of what it takes to run a restaurant.

On loving Taco Bell, as a half-Mexican. A James Beard Award nominee.

A Georgia chicken farmer hoped to find financial independence in ethical foie gras. Things got weird.

He was America’s first celebrity chef, setting the hedonistic tone of California cuisine in the ’70s and ’80s. Then Jeremiah Tower lost his restaurant and ended up in Mexico, exiled from the booming culinary culture he helped create. Now, at 71, he’s coming home to take over the kitchen at Tavern on the Green.