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The freelance writing life? Making tiny gourmet meals for a chipmunk, apparently.

The freelance writing life? Making tiny gourmet meals for a chipmunk, apparently.

By Jonny Diamond | November 11, 2020

Jenny Hval and Alexandra Kleeman Talk Magic Words, Witch Melodies, and Norwegian Black Metal Scene

Jenny Hval and Alexandra Kleeman Talk Magic Words, Witch Melodies, and Norwegian Black Metal Scene

A Conversation with the Author of Girls Against God

By Alexandra Kleeman | October 30, 2020

On the 19th-Century Food Writer Who Embraced Gluttony As a Virtue

On the 19th-Century Food Writer Who Embraced Gluttony As a Virtue

Discovering the Complicated Pleasures of Elizabeth Robins Pennell

By Joy Lanzendorfer | October 28, 2020

On Turn-of-the-Century Suffrage Cookbooks, Trojan Horse For Women's Equality

On Turn-of-the-Century Suffrage Cookbooks, Trojan Horse For Women's Equality

In Which One Might Learn How to Make "Pie for a Suffragist’s Doubting Husband."

By Laura Kumin | October 22, 2020

WATCH: Maaza Mengiste in Conversation with Chef Evan Hanczor

WATCH: Maaza Mengiste in Conversation with Chef Evan Hanczor

Live with Tables of Contents

By Tables of Contents | September 30, 2020

Absolute snack Stanley Tucci is writing a memoir about his life as a foodie.

Absolute snack Stanley Tucci is writing a memoir about his life as a foodie.

By Emily Temple | September 17, 2020

Best Reviewed
Books of the Week

What Happens in a Pandemic When Your Friendship Superpower is Cooking?

By Lisa Donovan | September 10, 2020

Laura Lippman on Diets, Incels, Frankenfoods, and Not Caring
About Any of It

By Laura Lippman | August 6, 2020

Postcards from a Quarantined Paradise

By Craig Santos Perez | August 4, 2020

Tracing Contemporary Food Policies Back to the Enlightenment

Tracing Contemporary Food Policies Back to the Enlightenment

Rebecca Earle on Potatoes, Diets, and Why the State is On Your Plate

By Rebecca Earle | July 27, 2020

It’s Not Just Meat: Covid-19 Puts All Food-System Workers in Peril

It’s Not Just Meat: Covid-19 Puts All Food-System Workers in Peril

Stan Cox on Building a More Humane, Robust Way of Putting Food on the Table

By Stan Cox | June 10, 2020

In Praise of Digression, Both Literary and Culinary

In Praise of Digression, Both Literary and Culinary

Thom Eagle on 'Being Alive to Other Possibilities'

By Thom Eagle | June 5, 2020

Bringing Restaurant-Style Cooking to the Redzepi Home Kitchen

Bringing Restaurant-Style Cooking to the Redzepi Home Kitchen

A Peek Inside the Fridge of a Foodie Power Couple

By Carrie Solomon and Adrian Moore | June 2, 2020

Why Did So Many Restaurants Stay Open During the 1918 Pandemic?

Why Did So Many Restaurants Stay Open During the 1918 Pandemic?

For Starters, More People Needed Places to Eat

By Rebecca Spang | May 27, 2020

How I Hustled Hundreds of Dollars of Free Tacos for the Literary World

How I Hustled Hundreds of Dollars of Free Tacos for the Literary World

The Founder of Taco Bell Quarterly Tells All

By MM Carrigan | May 19, 2020

Did the Italians Actually Teach the French the Art of the Vinaigrette?

Did the Italians Actually Teach the French the Art of the Vinaigrette?

Bill Buford on the Trail of a Culinary Mystery

By Bill Buford | May 5, 2020

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