Munchies
Tourists Walk Out on Restaurant Bill Because They Think ‘All-Inclusive’ Holiday Covers Entire Greek Island
When the Rhodes restaurant owner caught up with the dine-and-dashers, they showed him their hotel resort wristbands.
What Happened When I Went ‘Behind the Scenes’ at KFC
The fast food chain recently launched an “Open Kitchen” night at 100 of its UK branches. As someone who believes in the welfare of farm animals and casual workers, I was keen to go along.
Why You’ll Find Shanghai’s Best Lamb Kebabs Outside a Mosque
Every Friday, market stall traders from China's Xinjiang territory gather outside the Huxi mosque in Shanghai. Being Muslim, pork is off the menu, but lamb is served in just about every incarnation.
In Nanjing, the Ass Meat Pizza Is Great—If You Can Find It
I recently traveled to Nanjing, one of those ultra-developed, second-tier Chinese cosmopolises—spent some time researching Nanjing street food, but what I didn’t realise was how hard it would be to track down.
Inside China’s First Magic Bar
At Blackstone Magic Bar in Shanghai, visitors drink Houdini-inspired cocktails while watching world-renowned magicians perform close-up magic tricks.
Chengdu Is Obsessed with Sucking Brains Out of Rabbit Skulls
The owner of a popular eatery specialising in spicy rabbit heads admits that eating bunny brains might not be for everyone, but the residents of Chengdu can't get enough.
The Struggles of Writing About Chinese Food as a Chinese Person
Growing up, I was the weird kid who adored boiled pig intestines and fermented tofu. So imagine my surprise when the 2000s hit and the food of my people was suddenly cool.
Eating Three Roast Ducks, 15 Duck Feet, 25 Duck Hearts, a Duck Brain, and Several Duck Livers in Beijing
Nowhere in China loves duck quite like Beijing. Esteemed food blogger Huo Ye took me to three restaurants he says serve the city's best Bejing Duck.
Learning to Cook Like My Chinese Grandparents, One Dumpling at a Time
Recently, I’ve found myself craving the egg jiaozi and sweet pancakes made for me as a child by my grandparents, who left Taipei for Canada in 1974. With Puo and Gong no longer around, could I learn to cook these things myself?
Drinking Rosé Is the Secret to Long Life, According to This 100-Year-Old
“She wouldn’t even think of touching a glass of white or red and she is certain rosé is the way to go if you want to have a long and healthy life.”
This Food Scientist Can Hack Your Dinner
Experimental psychology professor Charles Spence’s new book, Gastrophysics: The New Science of Eating, explores how music, plateware, and theatrics influence the taste of food.
How a Startup that Makes $400 Juicers Played Itself in the Absolute Worst Way Possible
The company was gleefully dragged by the entire internet after the revelation.