27 courses that will live on in nightmares.

Buca was a big-ticket darling of the Toronto restaurant scene. How did it wind up $35 million in debt?

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.

They were exhausting, impossible, stingy, and cruel, just like at their day jobs.

A legendary chef and the wheels he left behind.

An artist struggles with family loss and complexities.

The problems go much deeper than food safety and point to an industry that systematically rewards and enables star chefs while asking few critical questions about the workers who often power their success.

A preview from Georgia about how America might reemerge from the coronavirus.

The chef/writer behind New York City’s Prune revises her original dreams for the restaurant in the wake of closing because of COVID.

On the history and origin of the crab rangoon.

Paul Gonzales scammed his online dates into buying him expensive dinners. Then they made him pay.

What happens when the chefs behind North America’s most hedonistic restaurant quit drinking.

“You are not your job.” The former staff writer finds a newfound joy in his restaurant career.

“I was never falling-down drunk. I was never belligerent. I always got my work done. I was never unkempt. I was always clean, I was always shaved, I always performed at work. I was always kind and gracious in the dining room. But I lived in hell.”

On the grueling nature of Chinese restaurant work and the hopes and dreams of the cooks and delivery men who have migrated to the U.S.

Restaurants that promise locally sourced ingredients are almost always lying.

The legacy of Benihana.

On the enduring appeal of Olive Garden.

The story of a dream come true.

The personal and professional troubles of a Detroit waitress.

Sarma Melngailis owned a booming vegan restaurant beloved by celebrities. But after systematically draining the company bank account, she and her husband skipped town. Last week, after nearly a year on the lam, they were arrested in a Fairfield Inn & Suites in Tennessee. The cops found them after they ordered Domino’s.

Can we be convinced that healthy food is delicious? On the new science of neurogastronomy and why we eat what we eat.

How a fast-food restaurant does business.

A woman bonds with her terminally ill sister over food, memories, and shaky lives.

"When Ava won the middle school election, there was peach cobbler with a filling so warm it burnt my tongue. When I failed chemistry, she silently let me lock myself in my room, but I came down for dinner to lasagna with short ribs that fell apart at the slightest nudge. Mom would only speak to us seriously once our mouths were full; with blueberry-banana pancakes the morning of the SATs, chicken-stuffed bell peppers after soccer games, and over spaghetti carbonara for high school heartaches. We came to interpret her innermost thoughts in meticulous meals culled from Julia Child and the Rombauers. It was like she needed something to distract us when she was fully there."