How to survive a Chinese banquet
Being able to hold your drink – and chopsticks – are considered impressive feats
Food
Wednesday
Should you mix whisky and potash?
The word potassium derives from the earthy English word ‘potash’
Tuesday
When did restaurants get so boring?
A world that appears ‘diverse’ in its mosaic of faces and flags has become increasingly uniform in its cuisines
Why I haven’t created a tomato-cannabis hybrid
I’m known as a ‘budding plant scientist’ in the village, but homemade GMOs?
Tuesday
There’s more to pumpkins than you might think
Some supposedly inanimate things really and truly have tears
Don’t let science stop you from baking
Thanks to modern conveniences, it’s not to be feared
In praise of the Acropolis Museum Café and Restaurant
The menu includes many of the greatest hits along with enough neologisms to excite
Tuesday
Why Eleven Madison Park had to put meat back on the menu
Besides a handful of hippies, the market just isn’t there yet for such a vast variety of vegan menus
Why I was right to ban vegans
You cannot maintain a financially stable business by restricting the dietary options
Is ‘carbon butter’ really good for us?
As with pretty much all of these ‘foods of the future’ we simply don’t know what long-term consumption will do to us
My quest for the perfect Christmas broccoli
Come December, the stem will snap clean, releasing the cold-green scent of chlorophyll and victory
Wednesday
I made the Epstein cookies
Is it wrong to bake cookies from a recipe addressed to a pedophile and sex trafficker? They’re actually quite good
Tuesday
Locatelli has entered the premier league of museum dining
The best Italian chefs walk the line between history and the future
The cult of Erewhon
The vibe is one of full-throated fascination and adoration. Obsession – worship, even
Tuesday
How to café hop like a Parisian
Eating well in the Marais, where several other museums reside, is a challenge
My zucchini seedling scheme
The plants’ robust stems and glossy leaves look almost too healthy
Thursday
Chet Sharma: chef, DJ, PhD
The experimental culinarian is coming to New York
Tuesday
The joy of preparing freezer jam
Enjoy summer’s fresh berries — but don’t forget to plan ahead
The decadence of seafood towers
It takes the experience of eating an oyster and scales it up tenfold into an exercise in excess
Friday
The Ivanka Harvest
The President’s daughter understands the food revolution
