Natalie B. Compton
This Porkless Bacon Is Michelin-Approved
SPQR executive chef Matthew Accarrino has created a bacon made with white sturgeon worthy of the restaurant’s one Michelin star.
What Celebrities Finally Got to Eat After the Oscars' Best Picture Fiasco
When La La Land won, then Moonlight won, the kitchen crew stared in shock. “What the fuck,” said Wolfgang Puck, who had orchestrated a decadent meal for 1,600 people at the Oscars' official afterparty.
I Tried to Diet Like a Celebrity for the Academy Awards
I endured a colonic, drank my weight in juices and smoothies, and had caviar smeared on my body in the name of beauty and/or journalism.
Costco Is Even Better in Taiwan
Craving a bit of nostalgia—and the big box store's famous muffins—I stopped by a Costco in Taipei, where you can get everything from Kirkland booze to sea cucumbers.
This Jet-Black Ice Cream Is Part Digestif, Part Hangover Cure
"You have to have real food,” says Scratch's pastry chef Margarita Kallas-Lee, whose inky dessert combines activated charcoal with nutrient-infused sprinkles.
LA's Arts District Is Swimming in Craft Vodka
The neighborhood has bucked the nation’s whiskey trend, with a number of distilleries putting out premium vodka.
How to Be A Creative Bartender When Everything’s Been Done
Gabriella Mlynarczyk took her experience working in the cutthroat fashion industry behind the bar, where she finds inspiration using unlikely ingredients including bee pollen, frankincense, and fat-washed simple syrups in her cocktails at Birch.
How Five-Time NFL Pro Bowler Earl Thomas Eats
Even though he's recovering from an injury, one thing that hasn’t really changed for five-time Pro Bowler and Super Bowl XLVIII champion Earl Thomas is his diet.
How 5-Time NFL Pro Bowler Earl Thomas Eats
Even though he's recovering from an injury, one thing that hasn’t really changed for five-time Pro Bowler and Super Bowl XLVIII champion Earl Thomas is his diet.
What to Eat at a Lucha Libre Match, If You Can Stand the Insults
Walking into the Arena Coliseo de Guadalajara, you’re greeted with delightful wafts of freshly popped corn and good-hearted jeers from the crowd.
LA’s Best New Filipino Restaurant Is Also Its Tiniest
“People would probably kill me for buying rice this expensive," says chef Charles Olalia of the menu at his 275-square-foot restaurant Ricebar. "If you want it, you make it work—somehow."
Tibetan Refugees Are the Masterminds Behind Delhi’s Favorite Dumplings
When Tibetans fled their homeland and settled in India, they brought their momos—thin-skinned dumplings stuffed with meat, vegetables, or cheese—along with them.