🍕 Food
Food and Culture News
Food is never just food. We curate stories at the intersection of food and culture — the trends, traditions, and people shaping how the world eats.
🍕 Food
Yucatán's Day of the Dead Tamales Come Straight Out of the Ground
In Halachó, a small town in Mexico's Yucatán state, chef Wilson Alonzo digs his tamales out of a smoldering mound of dirt. The giant round tamale, wrapped in banana leaves and cooked using ancient Mayan techniques, emerges with golden edges. Once it passes inspection, it heads straight for the altar as an edible offering.
Saveur ↗️🍕 Food
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Food & Wine Serves Up 21 Fresh Recipes for November
Crispy fried chicken and chai-spiced pumpkin pie headline this batch of new recipes. They're built for weeknight dinners and holiday gatherings alike, before and after the big feast.
Food & Wine ↗️🍕 Food
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Thai Noodle Soups Deserve a Spot in Your Home Kitchen
Thai restaurant menus are packed with curries and stir-fries, yet guaydtiaao, the noodle soups Thai people eat all the time, often go missing. This guide covers making them at home, from springy noodles and tender meat to a crown of crispy garlic.
Serious Eats ↗️🍕 Food
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The Breville Smart Oven Air Fryer Pro Is Stealing the Big Oven's Job
Serious Eats editors use this Breville toaster oven daily to toast, roast, bake, and air fry, and it preheats in no time at all.
Serious Eats ↗️🍕 Food
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Five Famous Chefs Enter the Potato Gratin Ring and One Clearly Wins
Food & Wine's Test Kitchen baked five cheesy, golden-brown gratins, a dish the Larousse dictionary defines simply as one with "a topping of toasted cheese."
Food & Wine ↗️🍕 Food
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Great French Wine Doesn't Have to Cost More Than $25
Despite its fancy reputation, France may be the place that most treats wine as an everyday, every-table drink. Food & Wine rounds up the best bottles under $25, from crisp whites to juicy reds.
Food & Wine ↗️🍕 Food
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Swiss Onion Soup Takes French Onion Soup's Cheese Habit to a Shameless Extreme
This is French onion soup made filthy rich, with more cheese and zero apologies. The trick is browning the onions in butter for an hour instead of fully caramelizing them, which keeps their sweet, nutty notes and their heft.
Serious Eats ↗️🍕 Food
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Stop Throwing Out the Best Part of Your Anchovy Tin
That leftover oil in an anchovy tin is wonderfully briny and great for flavoring breadcrumbs, croutons, and salad dressings. Swap it in for some or all of the oil in a recipe, but go easy on the salt.
Serious Eats ↗️🍕 Food
Maryland Schoolkids Are Eating Invasive Catfish for Lunch
Invasive blue catfish are preying on native seafood like the blue crab in the Chesapeake Bay and its tributaries. Local schoolchildren are helping keep them in check the tastiest way possible, with catfish on the lunch tray.
NPR ↗️🍕 Food
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Ashleigh Carter's Seven-Minute Pour Earns Her Top Brewer Honors
Ashleigh Carter has spent a decade perfecting the lager, and Food & Wine has named her America's best brewer as part of its annual Drinks Visionaries program. Her signature beer takes a full seven minutes to pour. The program honors the people changing the modern beverage industry, and Carter makes a strong case that patience belongs on that list.
Food & Wine ↗️🍕 Food
A Georgetown Alley Restaurant Serves Just Five Curry Steak Frites a Night
Alfie's, from chefs Justin Ahn and Alex McCoy, brings northern Thai cooking and local DMV ingredients to a permanent Georgetown home after pop-up stints in Petworth, New York and London. Only five of its 26-ounce rib-eyes leave the kitchen each night, finished with a massaman curry peppercorn sauce and a pile of bar fries.
Eater ↗️🍕 Food
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Sake Leftovers Help Make Japan's Rarest Wagyu Extra Rich
Takamori cattle are raised on sake byproducts, and the result is richly marbled beef that U.S. restaurants must fight for at auction. Only a handful have won those bidding wars, including Halls Chophouse in Charleston, South Carolina.
Food & Wine ↗️🍕 Food
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Alaska's Icy Waters Are Producing Oysters That Chefs Can't Stop Raving About
Plump, pristine Alaskan oysters are finally popping up on menus in the Lower 48. Getting them from the frigid north to your plate, however, is no small feat.
Food & Wine ↗️🍕 Food
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Freezing Your Ground Beef Flat Could Save Dinner on a Busy Weeknight
Forget the rock-solid block that forces a last-minute pizza order. Freezing ground beef in a thin, flat layer helps it thaw more than twice as fast.
Serious Eats ↗️🍕 Food
The Humble Chicken Caesar Wrap Is Now LA's Hottest Ticket
Once a sad golf-course cafeteria staple, the chicken Caesar wrap has become a status symbol in Los Angeles. Restaurants are now selling it via pre-orders and online drops to lure in eager crowds.
Eater ↗️