Food and Travel

Gourmet was for the young and scrappy, too Gourmet was for the young and scrappy, too

Media coverage has tarred Ruth Reichl's magazine as elite and stuffy. But it was so much richer than that
  • Eat the weeds

    Ready for nettles and dandelions on your plate? Langdon Cook talks foraging, the next (cheap!) step in local food
  • The paradox of Norman Borlaug

    The father of the Green Revolution is dead. Can his heirs continue to pull off feed-the-world science magic tricks?
  • The jiggle is back

    Jell-O is cheap, versatile and ridiculously fun. Could there be a more perfect food for a battered economy?
  • Big Think: Expert nutritionist Dr. David Katz

    The Yale researcher discusses why society has created high-calorie cravings and how to normalize our diets
  • "Julie & Julia"

    Meryl Streep's gleeful performance as the beloved cook goes beyond imitation. She is the Julia Child of our dreams
  • Is Nora Ephron the foodiest filmmaker?

    The director of "Julie & Julia" opens up about her great passion, on-screen and off: Food
  • How cooking makes you a man

    Anthropologist Richard Wrangham has a provocative theory on human evolution. It starts with food and an open flame
  • I want my girlfriend back

    I showed up unannounced in Asia to try to reconcile: Now she wants no contact!
  • Joe Stiglitz's last minute White House party invite

    The economist doesn't think Obama dinners are the best way to make policy. His record gives him the right to carp
  • Can it!

    I leapt on the new craze for pickling and preserving. Is it a money saver in a busted economy -- or a luxury craft?
  • I do not eat rice cakes and salad

    An ode to the joys of not enjoying "chick food"
  • It's time to stand up for homemade potato salad

    Come on, people, it's not that hard to make. Do you really think we can't tell the difference?
  • Why we can't eat just one

    We do it for the buzz. Like drug addicts. How do we stop the constant craving?
  • Summer reading: True confessions

    Recommended memoirs for your beach book list, from an Italian idyll to a childhood spent trying to be black.
  • Don't flush that fertilizer!

    Normal ecosystems use and reuse critical nutrients like phosphorus. But humans aren't normal
  • Ask the pilot

    Do pilots have a "romper room"? Do they fly the same routes over and over? Those questions and more
  • It's cheap -- but can you swallow it?

    In this slumped economy, fast food restaurants are beckoning with their impossibly thrifty value menus. I tried them so you don't have to.
  • Did dinner with Obama pay off for the White House?

    Krugman and Stiglitz concede that maybe, possibly, in a best-case scenario, the administration's "muddling-through" plan for the banks could work. But they're not jumping for joy.
  • Ask the pilot

    From swine flu to malaria, how jetliners can spread disease. Plus: Is the air on planes really as dirty as we think?
  • Obama's dinner with Stiglitz and Krugman

    We know they ate roast beef and discussed the banking system. The rest is a mystery.
  • Big Think: Lidia Bastianich on what makes a great chef

    "Tutti a tavola a mangiare!" The Italian-American chef on the cultural history of food and how sharing pasta could lead to a more peaceful world.
  • Fry the bacon, slay the competition

    Do male gastro-sexuals have a macho take on the kitchen?
  • Save our national sense of humor!

    Since when is farting on a sandwich a felony? People have been grossing each other out for centuries and it's no time to stop now.
  • Don't have a cow!

    Famous animal lover Jeffrey Moussaieff Masson, the author of "The Face on Your Plate," talks about why you should consider giving up the burgers -- and the fromage.
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