A personal essay about family through the lens of mashed potatoes.

Who would poison the vines of La Romanée-Conti, the tiny, centuries-old vineyard that produces what most agree is Burgundy’s finest, rarest, and most expensive wine?

Reposted after it was pulled by The Atlantic:
How the little known $50/bottle champagne Antique Gold became the $300/bottle Armand de Brignac that Jay-Z “happened upon in a wine shop” and then featured in a video.

Immigrant farmers are flocking to the poultry industry – only to become 21st-century sharecroppers for companies like Tyson.

If you hit a bar or restaurant in South Miami, there’s a good chance Eddie Santana has waited tables there. And then sued. Sometimes after only a single day on the job.

Tackling the science of cooking, one perfect french fry at a time.

“As we enter into a new age, maybe art will be free. Maybe the students are right. They should be able to download music and movies. I’m going to be shot for saying this. But who said art has to cost money?”

A profile of April Bloomfield, chef at The Spotted Pig.

A rare co-mingling between Hasidic Jews and their Crown Heights neighbors within Brooklyn’s ‘Basil Pizza & Wine Bar.’

A one fire, one goat, many cooks experiment.

The world’s most renowned chef, Ferran Adrià, says that the only way he can push forward the art form of cooking is to close his own restaurant.

This isn’t truck-on-truck violence. It’s the taxpaying owners of brick-and-mortar restaurants—along with a host of other powerful District players—who are waging the attack.

David Chang’s manic quest for a flawless restaurant.

If you walk into New York’s best restaurants without a reservation, what does it take to get a table?

On the elegance and utility of the rice cooker.

Race relations at the gigantic and soul-crushing Smithfield slaughterhouse, where annual turnover is 100 percent: 5,000 people are hired, 5,000 quit.

Mysterious, man-made “natural flavor” explains why most fast food—indeed, most of the food Americans eat—tastes the way it does. An early excerpt from Fast Food Nation.

Fred Franzia makes a lot of money selling really cheap wine.