Bettina Makalintal

In her new cookbook, Pulp, Abra Berens gives grapes their due

The uses for the Filipino braise go way, way beyond meat

Jamvent is here, bringing the wholesome joy of watching people unbox tiny jars of jam on TikTok.

Major networks, I am pleading: There are other countries

NyQuil chicken proves one of our worst collective online tendencies

It’s coming for your next communal spread

Is the Instant Pot’s star finally fading?

Fake corn desserts are having a moment — one that started even before the viral TikTok trend took over

I’ve forsaken all pasta shapes in favor of this one

Clearly, we aren’t just eating tinned fish, but wearing it too

Not just a trend, ice cream made specifically for dogs has become lucrative industry

With crunchy vegetables, fresh herbs, and a versatile, pantry-friendly sauce, this is something you’ll crave on even the hottest days

Quenelles of soft compound butter are a welcome alternative to reality

They’re Buffalo-flavoring everything, including the Popeyes chicken sandwich

It’s hard to determine who today’s biggest living food celebrity is. But we do have Google Trends, which can help.

Ice cream brands need to stop styling pints with literally twice the amount of ice cream

It takes more than one creator to run a restaurant. Here’s how Dirt Candy’s Amanda Cohen is making room for diners to appreciate that.

According to sandwich experts, the fix is mastering both sandwich assembly and storage

Cake Zine, a new self-published project, aims to explore the rich history of cake. From phallic pastries to cake-sitting, its first issue is all about sex.

Blooming onions never left America’s menus. But the fried format is seeing a new flavor boost, from versions served with caviar to blooms that taste like okonomiyaki.