Contents
Brooklyn Is Everywhere, From Bon Appétit
By John Birdsall
On Chicken Tenders, From Guernica
By Helen Rosner
In Praise of Ugly Food, From SeriousEats.com
By Kat Kinsman
How to Dupe a Moderately Ok Food Critic, From East Bay Express
By Luke Tsai
Three-Ring Meal: The Grasping Novelty of Modern Dining, From Eighteen Bridges
By Jennifer Cockrall-King
Sorry, Blue Apron, the Joys of Cooking Can’t Fit in a Box, From The New Republic
By Corby Kummer
Quitting Season, From Edible Baja Arizona
By Debbie Weingarten
The True Story of Good Coffee, From TheAwl.com
By Matt Buchanan
Getting Drunk on Tea Infusions with Montreal’s Underground Connoisseurs, From Vice Magazine
By Rowan Jacobsen
The Great Bourbon Taste Test, From Garden & Gun
By Wells Tower
The Case for Bad Coffee, From SeriousEats.com
By Keith Pandolfi
By Steve Hoffman
The Servant Problem, From The Jemima Code
By Toni Tipton-Martin
Chained to the Stove: What It’s Really Like to Write a Cookbook, From SeriousEats.com
By Jessica Battilana
The Epiphany That Turned Me into a Good Baker, From the Washington Post
By Kathy Gunst
Zahav vs. The Food Lab, From Food52.com
By Phyllis Grant
What It’s Like to Cook With Dominque Crenn, From Food & Wine
By Daniel Duane
Pile of Goop, From the Charlotte Observer
By Kathleen Purvis
Moving Kitchen, From CrumbsontheTable.co.uk
By Laura Donohue
The Meaning of Mangoes, From Lucky Peach
By Dianne Jacob
The Millionaire’s Turkey: A Father-Daughter Story, From SeriousEats.com
By Betsy Andrews
Goodnight, Mrs. Calabash, From Gravy
By Besha Rodell
Mom’s Meatballs, From the Miami Herald
By Victoria Pesce Elliott
Kummerspecks, From FoodForTheThoughtless.com
By Michael Procopio
Butchering London, From Roads & Kingdoms
By Chris Newens
Charred and Feathered, From Audubon
By Brian Kevin
Ya-Ka-Mein: Old Sober, From Edible New Orleans
By L. Kasimu Harris
Hot Sauce in Her Bag, From Eater.com
By Mikki Kendall
Glori-fried and Glori-fied, From Gravy
By Alice Randall
Everyday Sacred: A Personal Path to Gumbo, From SeriousEats.com
By Pableaux Johnson
The American Diner at Age 143, From Pacific Standard
By Max Ufberg
Penn Station’s Underground Raw Bar, From Edible Manhattan
By Tove Danovich
Table for One, From Gastronomica
By James Nolan
Dinner and Deception, From the New York Times
By Edward Frame
The Hunger Games, From Travel & Leisure
By Howie Kahn
Eating and Drinking in Mexico City: A Diary, From the Washingtonian
By Todd Kliman
Bo Bech Discovers the Bounty of Virginia, From Travel & Leisure
By Jason Tesauro
Smoke Signals, From Bon Appétit
By Julia Kramer
Why Serious Bakers Have Mother Issues, From SeriousEats.com
By Andrea Strong
Cooks Are Different, From Tin House
By Michael Ruhlman
Rites of the Caquelon, From Ski Magazine
By Tim Neville
The Chef Who Saved My Life, From GQ
By Brett Martin
Sonoko Dreams of Soba, From Saveur
By Francis Lam
So Long, Menus; Hello, Pots and Pans, From the New York Times
By Pete Wells
Dinner Party Diaries, From Saveur
By Andrew Sean Greer
Churnin’, From HungryPassport.com
By Carol Penn-Romine
The Breakfast Club, From Lucky Peach
By Rachel Levin
Filter Fish, From The New Yorker
By Oliver Sacks