How a fast-food restaurant does business.

The Four Seasons restaurant rose to fame as a place to cut deals and be seen. Then its chauvinistic ways – and, specifically, those of its owner – caught up with it.

Tracking down the very best in Grateful Dead concert concessions.

The author was living in a friend’s basement after a bad breakup, unable to eat. Then he had lunch with Jacques Pépin.

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

A vegan sets out to see if there’s an ethical, sustainable way to eat fish in 2015.

How packaged-food companies like Campbell and Hershey are responding to the backlash against pesticides, preservatives, high-fructose corn syrup, growth hormones, antibiotics, gluten, and genetically modified organisms.

On mayonnaise.

On keeping the place where ethically raised animals are killed open.

The complicated class politics of American eating habits.

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

He was a fixture in the kitchen of one of Seattle’s most celebrated restaurants, with plans to move to New York City to further his career. Then he robbed a bank.

The origins of Lagunitas are laced with THC.

The rise and fall of former McDonald’s CEO Don Thompson.

The train to flavortown hits some speedbumps as an edgy Food Network host meets his match.

How the new store is—and isn’t—changing Detroit.

What happened to McDonald’s?

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."

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.

Scrutinizing the gluten-free craze.

A prison cook reflects on her daughter as she prepares a prisoner's last meal.

"See what I mean? Fussiness knows no bounds. Not even for inmates. We don’t serve shit-on-a-shingle, but sometimes you’d never believe it. Last week Brenda and me whipped up fifteen pans of German chocolate cake and don’t you know some idiot come up to Brenda complaining about the “presentation,” said his mama always made German chocolate cake in two layers, not in a sheet pan. Everybody’s a critic."

What undercover investigators saw inside a factory farm.

Paula Deen’s martyrdom industrial complex. On a cruise ship.

An argument for ordering in, among other things.

A gardener in Newark, NJ tries to grow the world’s best peppers.