Eat, Memory
“The last time I ate real food, actually chewed and swallowed, was six years ago.”
Food
The Guiltless Pleasure
An ode to mayonnaise.
Somerdale to Skarbimierz
Following a Cadbury factory to Poland.
What’ll It Be for the New York Diner?
An obituary.
After Oranges
Following John McPhee to Florida.
Food Fighter
A profile of Whole Foods CEO John Mackey.
The McSorley Poet
A son on his father's career behind the bar.
Excerpted from Two and Two.
Sold for Parts
One of the most dangerous companies in the U.S. took advantage of immigrant workers. Then, when they got hurt or fought back, it used America’s laws against them.
Cooking Lessons
Disillusioned with fine dining, one of the world’s great chefs took on fast food. It has been harder than he ever imagined.
Best Article Arts History Food
The Real American Pie
Mince pie was once more American than the apple variety. It was also blamed for “bad health, murderous dreams, the downfall of Prohibition, and the decline of the white race,” among other things. Then it disappeared.
The Hunt for the Perfect Sugar
On the decades-long quest for a zero-calorie sweetener.
The Coffee Shaman
Meet the man responsible for third-wave coffee—and the Frappuccino.
Revenge of the Lunch Lady
How an unassuming bureaucrat outsmarted Jamie Oliver and pulled off a cafeteria miracle in one of America’s unhealthiest cities.
The Battle of Raging Bitch
How a brewery became more famous for what’s on its bottle than what’s in it.
The Chef of the Future Makes Only One Dish
Can a $100,000 robot that makes a delicious crab bisque replace a real chef?
The Longform Guide to Wine
Red, white, expensive, cheap, fake, poisoned.
Death of a Giant
Stalking bluefin tuna, the most valuable wild animal in the world.
The Vertical Farm
Growing crops in the city, without soil or natural light.
Southern Chef Sean Brock is Literally Working Himself Blind
A cook fights for his sight while reopening his famous restaurant.
The Secret Cost of Chinese Buffets
Undercover at a placement agency and then at a Georgia Chinese restaurant and its employee dorm.
The Barnacle Queens of the Spanish Seaside
Four Galician sisters take on the macho percebeira culture to harvest one of the world’s most expensive delicacies, the gooseneck barnacle, from the frigid sea.
Adapted from Grape, Olive, Pig: Deep Travels Through Spain’s Food Culture.
Chipotle Eats Itself
Chipotle once fed the equivalent of the population of Philadelphia every day. Then the E. coli outbreak happened.
Our Fancy Foods, Ourselves
Three days at the world’s greatest assemblage of exotic, expensive, absurd, and occasionally delicious snacks.
Why Did the Obamas Fail to Take on Corporate Agriculture?
Activists hoped President Obama would fight for stronger regulation. Eight years later, they’re still waiting.
The People’s Cheeseburger
“The most important fast food restaurant in America is a radical burger joint in Watts.”
