Many 'Vanilla' Ice Creams Contain Precisely No Vanilla, Milk, or Cream, Study Says
In some “ice creams,” cream and milk were replaced with partially reconstituted dried skim milk, whey protein, and palm or coconut oil.
This Deconstructed 'Dinner Menu' Will Leave You Questioning Everything
Deconstructing dinner through the eyes of a photographer and a chef.
What Happened When LA’s Most Notorious Taco Truck Came to London
This weekend, Wesley Avila of LA’s Guerrilla Tacos cooked a three-day, mezcal- and meat-laden feast with Breddos Tacos, a newly opened taqueria.
Wesley Avila and Nud Dudhia
How to Turn a Bar Job Into a Cocktail Career
Swedish-born bartender Oskar Kinberg of London’s Oskar’s Bar tells me how he progressed from serving vodka Cokes to mixing cocktails for Michelin-starred chefs.
Why I’m Ditching Locally Sourced British Ingredients
In London, dishes are Anglicized for the British palate, so I wanted to walk away from all of that by traveling abroad, bringing back traditional ingredients, and serving them at supper clubs.
Why Food Always Tastes Better When You Make It For Yourself
How much does whipping up a dish for yourself—versus eating it out of a flimsy plastic container—impact your enjoyment of it?
A Visual Guide to the Chemicals in Your Food
We spoke to Dwight Eschliman, the photographer behind a new book that serves as a illustrative guide to the powders that make up most processed food, as well as a reference book for those ingredients' many uses and abuses.
Chefs in Shanghai Say It's Still the Wild, Wild East
Despite the flies and the smells, it’s difficult to walk into a market in Shanghai and leave empty-handed. A handful of chefs even consider the chicken and pork to be vastly superior to that in the States—but sourcing ingredients for a Western...
Cartagena's Mercado de Bazurto Isn't for Beginners
The Mercado de Bazurto is a giant bustling market for some of the freshest fish and produce that Colombia has to offer. Better still, you'll find everything but tourists here.
Black Tahini Is the Dark Magic of Palestine
In the ancient city of Nablus in the West Bank, Palestinians make an inky black version of tahini called <em>qizha</em> that's just about impossible to source outside of the region. Finding it has become a minor personal obsession.
Young Chefs Have Rapidly Improved the Parisian Dining Scene
As a foreigner to Paris, I've noticed a positive shift in the dining scene since I moved here five years ago and opened my restaurant, Bones. That's not to say the older crowd are entirely down with the casual fine dining thing, though.
Australian Oil Rig Kitchens Have Gotten Fancy
Isolated oil rig companies typically face a huge problem: feeding large crews where the nearest produce center is a plane ride away. But in the Australian outback, one chef is making four-star cuisine for a massive group of workers despite these...