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The plant-based future of food doesn’t always taste that great

What I’ve learned from four months of vegan food samples.

By Kenny Torrella

One Good Thing: The Two Fat Ladies proved pleasure was for every body

The late-’90s cooking show was a revolution before we knew much about body positivity.

By Keren Landman

THC, in every snack you can think of

By Melinda Fakuade

One Good Thing: Garlic, a perfect food

By Alissa Wilkinson

How war in Ukraine is making people hungry in the Middle East

By Siobhan McDonough

New York Mayor Eric Adams is an imperfect vegan. And that’s okay.

By Kenny Torrella

The biggest fast food rollout of meatless fried chicken is happening in January

By Kenny Torrella

Diet messaging is everywhere right now. Here’s how to tune it out.

By Casey Gueren

How to eat less meat: A practical guide

By Allison Rockey and Kenny Torrella

A TikTok food star on why gas stoves are overrated

By Rebecca Leber

Did you (or your dog) eat a suspicious mushroom? These very online mycologists want to help.

By Chia-Yi Hou

Coffee as we know it is in danger. Can we breed a better cup?

By Sarah Sax
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The chicken industry’s worker safety problem

By Laura Bult
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Why 4 companies control the beef industry

By Laura Bult

What a meatless future could mean for farmers

By Jenny Splitter

The endless expansion of the American beverage aisle

By Melinda Fakuade

It’s hard to make chickenless chicken delicious. Has Beyond Meat cracked the code?

By Sigal Samuel

The lie of “expired” food and the disastrous truth of America’s food waste problem

By Alissa Wilkinson

The biggest problem with eating insects isn’t the “ew” factor

By Dylan Matthews

Where’s the “Impossible Burger” of cheese?

By Kenny Torrella

A no-beef diet is great — but only if you don’t replace it with chicken

By Kelsey Piper

Ramps, spring’s trendiest produce, explained

By Nisha Chittal

The great American chicken wing shortage is upon us

By Casey Taylor

Even if you’re vaccinated, indoor dining is still complicated

By Alex Abad-Santos

The state of the plant-based food industry

By Kenny Torrella

Filed under:

Why the US egg industry is still killing 300 million chicks a year

Hatcheries promised to stop killing male chicks by 2020. What’s taking so long?

By Tove K. Danovich

A French city announced it would serve meatless school lunches. The backlash was swift.

By Marta Zaraska

My husband, the carnivore

By Kate Bratskeir

The biggest animal welfare success of the past 6 years, in one chart 

By Kenny Torrella

The next frontier for animal welfare: Fish

By Kenny Torrella

Filed under:

The wild and irresistibly saucy tale of the curry con man

J. Ranji Smile served Indian food and tall tales to a hungry American public. Was he the first "celebrity chef" or a crook? The truth is complicated.

By Mayukh Sen

How Biden can rein in the Big Meat monopoly

By Claire Kelloway

How chickens took over America’s dinner plates, in one chart

By Kelsey Piper

The way we eat could lead to habitat loss for 17,000 species by 2050

By Jenny Splitter

Celebrities have always done endorsements. Now they sell their fast food orders. 

By Jameson Rich

The politics of “dude food”

By Rachel Sugar

Are air fryers worth the hype? Depends who you ask.

By Rebecca Jennings

Meatless meat is going mainstream. Now Big Food wants in.

By Brian Kateman

Food banks have had a record year. Here’s what it’s like to run one.

By Luke Winkie

How Instagrammy cookware got so popular

By Nisha Chittal

Singapore is the first country in the world to approve lab-grown chicken products

By Kelsey Piper

This sourdough recipe takes all day. That’s what makes it great.

By Brian Resnick

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