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The brewing war over who goes hungry in America — and how to feed them

The Republican fight over SNAP benefits has deep historical roots.

By Kenny Torrella

SNAP boosts kept millions out of poverty during Covid. Now they’re gone.

Supplements to the program ended on March 1. Without an off-ramp, people are scrambling to fill the gap.

By Ellen Ioanes

America’s school lunch crisis

By Anna North

A retro hobby for the end times

By Anna North

Noma’s closing exposes the contradictions of fine dining

By Bryan Walsh

Why egg prices keep going up while inflation is going down

By Kenny Torrella

The Cheesecake Factory knows what you want

By Alex Abad-Santos

A not-intimidating guide to meal planning

By Nisha Chittal

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

By Nisha Chittal

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The midterm culture war over plant-based meat

By Kenny Torrella

How to be a good-enough home cook

By Allie Volpe

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

By Kenny Torrella

The mysterious rise of food allergies

By Umair Irfan

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Ryan Xue is cultivating a better meat industry in China

By Kenny Torrella

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Liz Specht is shaping the next generation of meat alternatives

By Kenny Torrella

Why food keeps getting more expensive

By Madeleine Ngo

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

By Ian Millhiser

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

By Ian Millhiser

California aims to transform how fast food workers are treated

By Rachel M. Cohen

The Colorado River drought is coming for your winter veggies

By Benji Jones

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

By Kenny Torrella

How Germany is kicking its meat habit

By Kenny Torrella

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

By Jen Kirby

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

By Kenny Torrella

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

By Keren Landman

THC, in every snack you can think of

By Melinda Fakuade

One Good Thing: Garlic, a perfect food

By Alissa Wilkinson

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

By Siobhan McDonough

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

By Kenny Torrella

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

By Kenny Torrella

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

By Casey Gueren

How to eat less meat: A practical guide

By Allison Rockey and Kenny Torrella

A TikTok food star on why gas stoves are overrated

By Rebecca Leber

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

By Chia-Yi Hou

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

By Sarah Sax
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The chicken industry’s worker safety problem

By Laura Bult
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Why 4 companies control the beef industry

By Laura Bult

What a meatless future could mean for farmers

By Jenny Splitter

The endless expansion of the American beverage aisle

By Melinda Fakuade

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

By Sigal Samuel

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

By Alissa Wilkinson

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

By Dylan Matthews