Michel Bras was just another chef I was supposed to respect, until I realized why
by Francis Lam Nov 24, 2009
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Dig in: Stories and ideas for foodies, home ec rejects and everyone in between
By Francis Lam
November 23, 2009
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Media coverage has tarred Ruth Reichl's magazine as elite and stuffy. But it was so much richer than that
By Alex Van Buren
October 7, 2009
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Ready for nettles and dandelions on your plate? Langdon Cook talks foraging, the next (cheap!) step in local food
By Sarah Karnasiewicz
October 6, 2009
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The father of the Green Revolution is dead. Can his heirs continue to pull off feed-the-world science magic tricks?
By Andrew Leonard
September 14, 2009
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Obama may not have a Secretary of the Tasty yet, but we do. A bunch of them
By Francis Lam
November 23, 2009
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Jell-O is cheap, versatile and ridiculously fun. Could there be a more perfect food for a battered economy?
By Sarah Karnasiewicz
August 20, 2009
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The Yale researcher discusses why society has created high-calorie cravings and how to normalize our diets
August 10, 2009
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Meryl Streep's gleeful performance as the beloved cook goes beyond imitation. She is the Julia Child of our dreams
By Stephanie Zacharek
August 7, 2009
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The director of "Julie & Julia" opens up about her great passion, on-screen and off: Food
By Rebecca Traister
August 5, 2009
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Anthropologist Richard Wrangham has a provocative theory on human evolution. It starts with food and an open flame
By Sarah Karnasiewicz
July 29, 2009
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I showed up unannounced in Asia to try to reconcile: Now she wants no contact!
By Cary Tennis
July 23, 2009
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The economist doesn't think Obama dinners are the best way to make policy. His record gives him the right to carp
By Andrew Leonard
July 20, 2009
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I leapt on the new craze for pickling and preserving. Is it a money saver in a busted economy -- or a luxury craft?
By Sarah Karnasiewicz
July 8, 2009
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An ode to the joys of not enjoying "chick food"
By Rebecca Traister
July 7, 2009
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Come on, people, it's not that hard to make. Do you really think we can't tell the difference?
By Garrison Keillor
July 1, 2009
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We do it for the buzz. Like drug addicts. How do we stop the constant craving?
By Katharine Mieszkowski
June 18, 2009
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Recommended memoirs for your beach book list, from an Italian idyll to a childhood spent trying to be black.
By Salon staff
June 9, 2009
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Normal ecosystems use and reuse critical nutrients like phosphorus. But humans aren't normal
By Andrew Leonard
June 5, 2009
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Do pilots have a "romper room"? Do they fly the same routes over and over? Those questions and more
By Patrick Smith
May 22, 2009
What makes a culinary hero?
Welcome to Salon Food!
Gourmet was for the young and scrappy, too
Eat the weeds
The paradox of Norman Borlaug
The jiggle is back
Big Think: Expert nutritionist Dr. David Katz
"Julie & Julia"
Is Nora Ephron the foodiest filmmaker?
How cooking makes you a man
I want my girlfriend back
Can it! 
I do not eat rice cakes and salad
It's time to stand up for homemade potato salad
Why we can't eat just one
Summer reading: True confessions
Ask the pilot
War Room
GigaOM Network