Love at first bite? Blind-dating cooking shows are a reality TV hit.
New blind dating YouTube shows are testing the theory that the way to a person’s heart is through their stomach.
By Jess EngA blender TikTok pasta recipe outraged Italians. There’s a better way.
A TikTok user put a box of pasta in a blender to make ... pasta. But making it from scratch is even easier.
By Emily HeilLunchables in school cafeterias have child-nutrition experts concerned
Kraft Heinz is selling a modified version of its popular Lunchables product to school cafeterias starting in the 2023 school year.
By Emily HeilChipotle’s chicken al pastor is a tasty nod to the real deal
Chipotle’s latest limited-time offering may be the best evidence yet that the Mexican dish, by way of Lebanon, has officially entered the mainstream.
By Tim CarmanBuffalo Wild Wings sued over claim that ‘boneless wings’ aren’t wings
Buffalo Wild Wings’ “boneless wings” are actually comprised of breast meat, a new fraud lawsuit alleges.
By Emily HeilA Va. bakery gave BLM activists free coffee. Then came the backlash.
Red Truck Bakery closed for three days after protesters harassed the shop, alleging it was catering to BLM activists but not those allied with All Lives Matter.
By Tim CarmanYou shared your favorite marinara sauces. We tested them against ours.
After our first taste test of best-selling marinara sauces, readers shared their own favorites. We pitted their top picks against one another for Round 2.
By Emily HeilJapan’s ‘sushi terrorism’ prompts changes at conveyor-belt restaurants
"Sushi terrorism" — diners licking or spitting in others' food — is leading some of Japan's biggest chains to alter their iconic systems.
By Emily HeilThe KFC Double Down is a joke that’s not worth repeating
When KFC first introduced the Double Down in 2010, Americans freaked out over its excess. But a lot has happened since then.
By Emily HeilJeni’s Ted Lasso-inspired ‘biscuit’ ice cream is all butter, no heart
Jeni's ice cream this week debuted a new flavor inspired by Ted Lasso's "biscuits with the boss" ritual.
By Emily HeilThe Bidens ordered the same dish at a restaurant. Who does that?
President Biden and first lady Jill Biden ordered the same pasta entree at a D.C. restaurant, prompting a heated and familiar debate.
By Emily HeilThese foods are climate-friendly and, just as important, delicious
There's lots of talk about climate-friendly foods. But the most important factor for consumers remains: Which ones actually taste good?
By Tamar HaspelHeinz found the ‘ketchup boat guy’ after an international search
The ketchup brand is searching the world for the man who survived for 24 days with only a bottle of ketchup and some packaged seasonings.
By Emily HeilHospital food is a punchline. These chefs are redefining it.
Michelin-starred chef Bruno Tison leads a team that has revamped the menus at a New York hospital system. They're getting rave reviews.
By Tim CarmanHow eating with others nourishes us in more ways than one
There is nothing more human than sitting down at a table and eating with others.
By Mary Beth AlbrightWhy chefs are fleshing out restaurant menus with animal skin
Animal skin — from fish, pork, beef, chicken and more — is an increasingly popular offering on restaurant menus around the country.
By Richard MorganChick-fil-A put actual cauliflower on a sandwich — and it’s good
Chick-fil-A's new sandwich finally puts a vegetable in the fast-food spotlight. Imagine that.
By Kara ElderFor Native American chefs, recognition inspires a wider reckoning
Native American restaurants are gaining visibility around the country as chefs help their communities rediscover their cultures and identities through food.
By Richard MorganThis one-woman brewery brings Middle Eastern flavor back to craft beer
With Back Home Beer, one Brooklyn brewer is connecting craft beer to her roots in Iran.
By Tony RehagenRoast chicken might be the most romantic dinner of all
The humble roast chicken might not get the attention that oysters and chocolate do, but here's why many consider it to be sneaky-sexy.
By Emily Heil