So, in honor of soup season, I’ve decided to spend the next few weeks of “The Bite,” Salon’s food newsletter,

For a long time, the image of the chef has been remarkably consistent: a man in a white jacket, barking

When I graduated from college, I aspired to be a war correspondent and report on the humanitarian crises shaping our

Over the years, there have been several attempts to give legendary country singer, philanthropist and all-around icon Dolly Parton a

For $6.475 million, you can live in Julia Child’s longtime Cambridge home. You just can’t cook in Julia Child’s kitchen.

A few weeks ago, I met an acquaintance for coffee at a Cuban café attached to a downtown hostel, where

This ordinarily would not constitute a crisis. Except my little freezer stash of homemade breakfast burritos had also dwindled to

With Halloween coming up, there’s no need to worry that you won’t get any pumpkin-shaped chocolate and peanut butter candy

Within the canon of adult animation,“The Simpsons” gets most of the credit for predicting the future, but “South Park” has

Before Anthony Bourdain became Anthony Bourdain, he was writing crime novels about cooks. That’s the strange pleasure of “Three Crime

The other day, I grated two enormous zucchini into a bowl containing a quarter-can of pumpkin, brown sugar, cocoa powder

I always want Mondays to be a lighter lift than they end up being. I am not going to calculate

U.S. farmers will produce a record-breaking harvest of 4.52 billion bushels of soybeans in 2026, according to projections from the

On Friday, federal health officials finally put an end date on the largest Cyclospora outbreak in U.S. history. Nearly 13,000

I love food court food. Not ironically, and not only in the nostalgic way one loves things that arrived alongside

For five years, Sister Schubert’s fans asked, begged and eventually petitioned for the return of a frozen food composed of

Back when Twitter was still the kind of place where a stray observation could become communal property by lunchtime —

For a few years around the turn of the millennium, Ronald McDonald had an unusually sophisticated side hustle. Between 1998

A chef used to need a restaurant. Now, they need a point of view. That was one of the clearest