Good Food

Harold McGee explores how different varieties of herbs impart a range of aromas, and how heat introduces scents into raw ingredients around the world. Nik Sharma identifies the flavor equation and factors emotion into eating and taste. Gustavo...

Independent restaurants employ nearly 11 million nationwide, according to the Independent Restaurant Coalition. Big chain restaurants are those thriving during the pandemic. Heather Haddon discusses why the chain restaurant model is working right...

Mary and Kelley Liang describe their childhood at their parents’ Chinatown-based restaurant Hop Woo in this week’s “In the Weeds.” Next, John Birdsall has written the first biography of James Beard in the last 25 years, which focuses on...

This was the year that grocery workers were deemed essential. Good Food looks at the underbelly of the grocery industry with investigative journalist Benjamin Lorr, who discusses the correlation between food brands and performative eating. Gideon...

Restaurants are six months into pandemic life, and Good Food has decided that the only way to cover the vastness of what’s happening is to collect the individual stories that together weave a narrative of an industry at a crossroads. We launch our...

This week Good Food celebrates Rosh Hashanah. Dr. Sarah Sallon and her colleague have grown date palms using 2,000-year-old seeds excavated from Masada. Recent Los Angeles transplant Shimi Aaron breaks out of the mold to bake babka with new twists....

The virtual fall school semester begins this week for many students, which means bringing their laptops or tablets to the kitchen table. Zach Brooks has a repertoire of meals for lunch breaks. Clemence Gossett makes a shopping list and offers tips...

Usually on Labor Day, Americans are gathering around the barbecue, celebrating one last gasp of summer before settling into the routine of school or work. Routines are not what they once were during this pandemic. Nevertheless Good Food hopes this...

Resorting to armchair travel has been the ticket to escapism in 2020, and Good Food journeys across the globe this week. Lindsey Traumuta demystifies the female stereotype in France and shares the women on the rise in the City of Lights. Jacqueline...

Hot enough for you? This week’s episode of Good Food evokes cold to ward off these blistering temperatures. Richard Park III speaks to the Michelada Papi about the beer cocktail's origins. Cathy Chaplin encourages slurping loudly when sampling...