With Just Mayo, Josh Tetrick wanted to build the first sustainable-food unicorn. He’ll need to fend off the feds first.

A reporter learns to slice lox—and digs into a Los Angeles landmark’s millions in debt.

A wandering food writer goes home.

How the New York Times critic writes the reviews that make and break restaurants.

A trip to Nashville to sample the city’s signature dish and try to understand why we love food that hurts.

Premier Cru’s “pre-arrival” cases were deeply discounted. When too many failed to arrive, a multi-decade wine Ponzi-scheme fell apart.

Investigating the origins of the ice cream truck sensation.

Every table at Damon Baehrel’s restaurant is booked until 2025. Or is it?

Murky origins. Feuding chefs. How the lobster roll went national.

The hot dog black market and the immigrants it exploits.

The diner manager told the cook not to prepare the poached eggs a woman had ordered. The next day, the cook killed the manager. They had worked together amicably for 20 years.

“It’s more than soup.”

Behind a Muslim community in northern Wyoming — and 20 percent of all Muslims in the state — lies one very enterprising man.

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.

A stroll through Tokyo’s Tsukiji, the world’s largest seafood market, and the mecca of the global sushi trade.

The agriculture industry has known for 40 years that using antibiotics can create superbugs. Only one company has taken the science seriously.

Medicine, the company says, can also be a tasty snack.

How 2-minute noodles became a half-billion dollar debacle for Nestlé in India.

Fat doesn’t make us fat. So why has science led us to believe otherwise?

When you’ve never eaten a peanut butter and jelly sandwich because the idea of peanut butter and jelly touching seems like too much, you turn to legendary chef Daniel Boulud for help.

If you don’t get sick, was it really a vacation?

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

How the Mast Brothers fooled people into paying $10 a bar for mediocre chocolate, and how a food blogger was able to figure it out.

On the false narratives of anorexia.

How a Guatemalan cook ended up the master of okonomiyaki.