Inverse • 7th December 2023

How To Fry The Perfect Latke (According To Science)

Let’s get one thing straight: A latke is not a potato pancake. “Potato pancake” can mean something different depending on who you ask, but as Joshua Resnick, lead chef at the Institute of Culinary Education, sees it, there are generally two categories. “The first one is a flaky potato starch that’s almost a mashed potato that gets seared into a pan,” he tells Inverse.

Vox • 29th March 2021

My husband, the carnivore

While we both love food, we don’t see eye to eye on the ethics behind it or, perhaps better put, I have a real passion for the environmental and humane aspects behind my eating, while his take is more along the lines of, "I love hot dogs."

Inverse • 24th March 2021

Soy boys: How tofu conquered the supermarket during a global pandemic

The first year of the coronavirus pandemic was a critical turning point for tofu as it accelerated into “staple” territory. Nasoya, the most popular tofu brand in the U.S., saw an instant boom as quarantine mandates spread across the country. Beginning in March, “there was initially more pandemic buying,” Jay Toscano, the executive vice president of sales for Pulmuone, the parent company of Nasoya, tells Inverse. The company initially saw 20 to 40 percent more sales on orders.

Fast Company • 3rd August 2020

How food delivery upstarts are fighting the tyranny of Grubhub

As dine-in culture has dissolved around the country, restaurants’ primary chance to stay afloat lies in takeout and delivery orders, and to pull this off, they depend on third-party food delivery services. While research shows that the apps’ popularity was already trending upward pre-pandemic, restaurants have reported an additional uptick in the customers’ use of these apps.

Mic • 20th December 2018

The life cycle of a health food trend

From kombucha to kale to a Kardashian-endorsed honey product, new “health food” trends catch on like a cold in a kindergarten classroom.

Mic • 8th November 2018

The Opal, a “non-browning apple” is here — and it’s made without any GMOs

It won’t screen your calls, let you hate-watch Instagram stories or track your steps, but the apple of the future is here. We’re talking fruit, of course: A new-ish apple variety called Opal stands out in the produce section not just for its stunning golden hue, but for its ability to stay fresh much longer than others.

Mic • 11th May 2018

Oat milk is the new almond milk

Is the juice (of oats, in this case) really worth the squeeze?

Mic • 19th February 2018

Alton Brown: “Instagram has done to food what porn has done to sex”

Alton Brown believes that our picky palates and trivial standards of beauty have contributed to food inequality across the country. In a conversation about transforming the way we eat hosted by The Atlantic on Thursday night, the chef, TV personality and James Beard Award-winning author spoke about our massive food waste problem and some simple solutions.

Clean Plates • 27th October 2021

9 Little Ways To Be More Sustainable With Your Groceries

Becoming more environmentally sustainable with your food choices doesn’t have to mean growing all your own vegetables or going vegan overnight — although that be pretty impressive. Instead, there are tons of simple, small (but effective!) tweaks you can make to your grocery shopping habits that go a long way towards bettering the environment.

Mic • 5th December 2017

The secret ingredient at this Brooklyn restaurant? Food that’s normally considered garbage

Seventy-two billion pounds of food is wasted every year in the U.S., with restaurants making a significant contribution to that waste: According to a 2016 report by the Food Waste Reduction Alliance, 93.7% — or 1.83 billion pounds, roughly — of uneaten food in American restaurants is thrown away. Just 4.2% (83.1 million pounds) is recycled and only 2% (39.2 million pounds) is donated. Kitchens across the country are looking for new ways to waste less and cook more. At Reynard, a restaurant at t

Mic • 1st March 2018

How we became convinced that orange juice could conquer the common cold

While there’s no evidence a glass of Tropicana can keep the mucus at bay (some research suggests it could actually aggravate your sickness), the remedy is a much-repeated myth.

HuffPost • 4th May 2015

A Day In The Life Of A New York City Delivery Guy

Gabriel Martinez Rios spends approximately 40 hours of his week transporting orders from a restaurant to your apartment.

Mic • 10th September 2018

Houston has no defining culinary identity — and that’s why its food is so incredibly good

“Let me tell you something — the best pho is not in Vietnam, it’s in Houston."

Mic • 19th September 2018

Ted Cruz has a history of using food to scare people into voting for him

Cruz has repeatedly attempted to capitalize off of Americans’ connection to food, and manipulate it into something that could be threatened if he were to lose an election.

Mic • 16th November 2020

8 Times Food Companies Funded Studies to Prove Their Product Was "Healthy"

You're not supposed to believe everything you read, but tack the word "science" to something and many people will take it as fact — no questions asked.

HuffPost • 20th December 2018

Does it Zoodle?

We put several foods through a spiralizer, including a twinkie, to find out what can be turned into pasta. The results? Astonishing.

Mic • 14th July 2017

Meet the 84-year-old who’s been running New York City’s only 24-hour ice cream shop for decades

Given that New York City is the most difficult place to keep a restaurant afloat, Alvarez’s 40-some-year run is a considerable accomplishment.

HuffPost • 3rd February 2015

I Ate The Best Carrot Cake In The Entire World

It is impossibly moist. It's not overly sweet. It has stolen my heart.

HuffPost • 20th July 2015

Here's why you and your colleagues become savages around free office food

Long ago, a colleague and I coined the term "snulture."

Mic • 12th October 2017

How the McVegan can change the way we eat

If the McVegan or some other plant-based product were to become an international menu staple, Mickey D's could ignite a ripple effect on the food industry.