The Conference You Wish You Went To

A report from Tales of the tail. (By Jordan Mackay)

Meals, Ready to Eat

Today there are 24 different MRE menus, such as Cheese Tortellini, Jamaican Pork Chop, and Jambalaya. Most are actually quite tasty. (By Matt Palmquist)

Glassware: The Long and Short of It

Glasses come in all shapes and sizes. (By Rob Chirico)

Return of the Oysters

Oyster aquaculture may help save the Chesapeake Bay ecosystem. (By Laurie Jones)

Southern Food's Return to the Limelight

Nicole Mouton of Portland’s the Screen Door weighs in on the recent popularity of Southern cuisine. (By Roxanne Webber)

The idea of pork “debris” isn’t immediately appetizing. But then it is. (By Lessley Anderson)

Good enough to erase memories of the previous incarnation. (By Cicely Wedgeworth)

Adaptable and delicious. (By Caitlin McGrath)

Post-Katrina restaurants in New Orleans, once booming, are hitting a rough patch. (By James Norton)

Got a favorite New Orleans food memory? Tell it to the Oral History Project at the Southern Foodways Alliance. (By Stephanie Rosenbaum)

Bacon lovers may reconsider their morning strip after reading a chilling Rolling Stone article about Smithfield Foods, the nation’s top pork producer. This exposé makes it hard to even think about a pork chop. (By Tea Austen Weaver)

When food reporting goes wrong, among other bloopers assembled by Regret the Error. (By James Norton)

Crawfish, Dixie beer, and Gulf oysters all make a comeback in New Orleans. (By Stephanie Rosenbaum)

Now that the holiday with the big orange orbs is over, it’s time to focus on the small ones—it’s satsuma season again. Tangy, sweet, and easy to peel, satsumas are a reason to love winter. (By Tea Austen Weaver)

Three cheers for “Soul-Soothing Soups,” a surprisingly heartwarming story in Food & Wine that details the work of a skilled soup maker with a heart of gold. (By James Norton)