Contrary to the old adage, the customer is not always right. But in hospitality spaces, it only matters if they think they ...

Chef Alexia Duchêne shares three French potato recipes every cook should know. Learn how to make crispy, buttery Pommes Anna, ...

It takes a village to publish a magazine—and website and app and Youtube channel and more. Phew! Today we’re introducing you ...

Diners who tote tiny stashes of sea salt, hot sauce, and other condiments are more common than you might think.

Eight restaurants worth planning your season around, and the insider move for booking a seat before they sell out.

Also in this week’s Open Tab: the upsetting AI-generated food pictures some restaurants are using, the meteoric rise of ...

This month’s Snack Drop features sour gummy candy, chocolate-covered date caramels, and peanut butter in a squeeze bottle.

In 2026, Loonen is part of a new vanguard of what’s being dubbed as “wellness waters,” bottled waters that appeal to people ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

These silicone containers are also much better than conventional delis for freezing things. The OG deli containers get ...

Dessert is meant to be enjoyed. To be lingered over. To be ordered and consumed with nary a thought of calories. But ...

Chinese restaurant in New York City. A lot of Americans assume Chinese food is takeout food. For us, we wanna change people's ...