food-features
Frog Cakes Are the Best Thing Online Right Now
Chicago-based Oracle Bakery has helped turn chubby, cartoon-like frosting frogs into an internet obsession.
What's IKEA Hiding Within the Layers of Its 'Chocolate Conspiracy Cake'?
A short, manic journey into the Swedish furniture giant’s most mysterious dessert.
The Rise of the Charcuterie-Free 'Charcuterie Board'
For centuries, charcuterie has meant cured meat—but that's missing from the growing trend of hot chocolate and candy "charcuterie boards."
The 2020 MUNCHIES Holiday Gift Guide Is Here
Here's what to get your friends, partners, moms, haters, bosses, next door neighbors, and whoever else deserves some joy in their world.
A Case for a More Regional Understanding of Food
American food media's focus on national cuisines turns cultures into monoliths as it ignores regional differences in cooking and eating.
How 'Tikim' Shaped Filipino Food Writing—and How It Was Resurrected
Doreen Fernandez's 1994 essay collection helped the Philippines and the world see the value of Filipino cuisine. Why is it so hard to find?
Pizza Boxes Are Full of More Than Just Slices Now
Thanks to their roomy size, pizza boxes now contain Indonesian feasts, charcuterie spreads, and more as cooks make take-out an experience.
New York City Is in the Middle of a Filipino Pop-Up Renaissance
Filipino cuisine is no longer "up-and-coming" in NYC. During the pandemic, Filipino pop-ups aren't just surviving—they're thriving.
The Growing Appeal of Desserts That Are 'Not Too Sweet'
It's time to bid farewell to candy-covered milkshakes and usher in a more complex idea of how we view desserts.
Instagram's Jelly Cake Revival Turns Vintage Camp Into Modern Art
Food artists are updating gelatin molds to new extremes, from adorable and pastel to grotesque and alien.
Big Meat Is Selling Veggie Burgers—But It's Still Destroying the Environment
As the world's largest meat producers launch plant-based products to compete with vegan start-ups, beware of those greenwashing for profit.
'Eat Bitter' Is a Zine About the Journey From Hardship to Sweetness
Lydia Pang's new collection of recipes and stories is a preservation of her family's Hakka culture, and a lesson in survival and adaptation.