Every Friday, we're letting you know about the best things we've been reading, eating, cooking, and watching. This week, we're reading about some of the surprising similarities in North and South America's food histories.
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In the latest edition of TASTE's "In Conversation" series, chefs Sean Sherman and Nico Vera talk about some of the advanced agricultural systems, trade routes, and cooking techniques that unite a precolonial food history across both North and South America.
Have you thought about your summer hot dog plans yet? Terrence Doyle has, and he introduces us to the steamer. A step above an overly charred hot dog or a soggy, boiled hot dog is the classic of ballparks and dive bars alike.
Who really invented Flamin' Hot Cheetos? It might not be the guy who just wrote a memoir about it.
"Cooking in the 1980s" was a TASTE column in which journalist John Kessler recalls his time at L'Academie de Cuisine in Bethesda, Maryland, during the 1986–87 academic year. In it, he wrote vividly about his time learning about duck two ways and the art of the cordon bleu.
Goldbelly, an e-commerce platform, has helped restaurants around the country financially survive COVID-19 by giving them a way to ship their most famous dishes hundreds of miles away. As food businesses reopen, will the novelty of this practice wear off?
"It's like Justin-Bieber preppy, briefly moved to Silverlake vibes, basics with just enough frills, personality but not too much personality. Cheugy?" In Dirt, Kyle Chayka writes about how J. Crew has hired the guy behind streetwear brand Noahand is finally embracing its destiny with . . . streetwear.
Crêpe cake takes a warm-weather turn in a new recipefrom Laurie Ellen Pellicano that combines a creamy passionfruit filling with delicate, molasses-sweetened crêpes.
When we think of pastrami, we tend to think of the cured beef you might find on a sandwich from Katz's Delicatessen in NYC. But chefs are starting to use that same curing technique on lamb, fish, and even vegetables.
Craig Mod is spending 30y days walking the Kii Peninsula along the Ise Kaidō and Kumano Kodō and filing daily dispatches in newsletter and YouTube form.
The Chester Agricultural Center, located in New York's Hudson Valley, is conserving prime farmland, making it available on long-term affordable leases, and putting it to its best use: growing clean, local food using organic management practices. The farm store opens this weekend, with events running all summer.
Faye Webster's summer album I Know I'm Funny haha is going to be great, so watch for it, and check out her latest video for the title track.
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