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America’s school lunch crisis

A retro hobby for the end times

Noma’s closing exposes the contradictions of fine dining

Why egg prices keep going up while inflation is going down

The Cheesecake Factory knows what you want

A not-intimidating guide to meal planning

How to cook and eat well when food is more expensive than ever

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The midterm culture war over plant-based meat

How to be a good-enough home cook

Inside the fantastical, pragmatic quest to make “hybrid” meat

The mysterious rise of food allergies

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Ryan Xue is cultivating a better meat industry in China

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Liz Specht is shaping the next generation of meat alternatives

Why food keeps getting more expensive

The Supreme Court seems absolutely flummoxed by a high-stakes case about pigs

Should California be allowed to raise the price of bacon in Florida?

California aims to transform how fast food workers are treated

The Colorado River drought is coming for your winter veggies

Meat has a big carbon footprint. The Inflation Reduction Act ignores it.

How Germany is kicking its meat habit

Sri Lanka’s protests are just the beginning of global instability

The plant-based future of food doesn’t always taste that great

One Good Thing: The Two Fat Ladies proved pleasure was for every body

THC, in every snack you can think of

One Good Thing: Garlic, a perfect food

How war in Ukraine is making people hungry in the Middle East

New York Mayor Eric Adams is an imperfect vegan. And that’s okay.

The biggest fast food rollout of meatless fried chicken is happening in January

Diet messaging is everywhere right now. Here’s how to tune it out.

How to eat less meat: A practical guide

A TikTok food star on why gas stoves are overrated

Did you (or your dog) eat a suspicious mushroom? These very online mycologists want to help.

Coffee as we know it is in danger. Can we breed a better cup?


The chicken industry’s worker safety problem


Why 4 companies control the beef industry

What a meatless future could mean for farmers

The endless expansion of the American beverage aisle

It’s hard to make chickenless chicken delicious. Has Beyond Meat cracked the code?

The lie of “expired” food and the disastrous truth of America’s food waste problem

The biggest problem with eating insects isn’t the “ew” factor