We talk about the culinary pioneer on 'The VICE Guide to Right Now Podcast.'
My journey to becoming one of the most important voices in food.
Attempted bribery, chefs with anger management issues, and difficulty staying anonymous.
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.
I will never give you a five-star review. In fact, I will probably never review your restaurant.
“The thing that keeps me up at night is the thought of someone making a recipe that wasn’t well-tested and feeling like they did something wrong. It’s a waste of money and time, and they might be discouraged from doing something else. That’s awful.”
The internet’s main beef, if you will, with the poem is that it appears to play on stereotypes of China as a teeming country of faceless billions, wholly incomprehensible to Westerners.
New research from Cornell University has found that when perusing food blogs, we may judge the healthiness of recipes based on the blogger’s appearance, rather than their dishes.
After a string of mediocre hookups, I opted to take a sabbatical from shagging. Filling my nights with pastries instead of sex—plus fact that I had recently taken a new job as a food writer—eventually resulted in an unsavory outcome: I stopped caring...