“DoorDash has nothing on old-school delivery workers.”
Food
Posted inEditor's Pick
The Unending Quest To Build A Better Chicken
“Maybe what we need is not just a new form of poultry farming but a complete revolution in how we relate to meat.”
Posted inEditor's Pick
How to Love an Oyster
“The Pacific coast’s only native oyster is making a comeback, but it still needs a little help from its friends.”
Posted inEditor's Pick
The Bitter Taste of ‘Not Too Sweet’
“Asian Americans have claimed the phrase ‘not too sweet’ as a defiant shorthand and a cheeky rallying cry. But is that maxim really true?”
Posted inEditor's Pick
‘How Do You Reduce a National Dish to a Powder?’: The Weird, Secretive World of Crisp Flavors
“Why can you buy lasagne flavour snacks in Thailand but not in Italy? Which country can cope with the hottest chili? And why do Germans like paprika so much?”
Posted inEditor's Pick
The Many Garlics of My Childhood
“Combing through decades of meal memories, and New York’s diamond district, to find a long-lost garlic dish from childhood.”
Posted inCuration
The Top 5 Longreads of the Week
Featuring standout reads from Ian Urbina, Hanif Abdurraqib, Sallie Tisdale, Brad Rassler, and Adam Reiner.
Posted inEditor's Pick
Confessions of a Tableside Flambéur
“In other words, every time someone orders a Bananas Foster at the Grill, a tuxedoed captain rolls up to their table pushing a trolley that costs as much as a Hyundai Elantra.”
Posted inEditor's Pick
A Funeral for Fish and Chips: Why are Britain’s Chippies Disappearing?
“Plenty of people will tell you the East Neuk of Fife in Scotland is the best place in the world to eat fish and chips. So what happens when its chippies—and chippies across the UK—start to close?”
Posted inEditor's Pick
The Butchering
“It also showed me a kind of pedagogy that exists in our communities. There are no grades in these moments, only stories and sometimes another pair of hands to guide your way.”