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The Ten
Soylent Green Is People!
What sci-fi movies say about future food. (By Eric Slatkin)
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Wanted
Carry On
Find a bar tray to suit your serving needs. (By Michele Foley)
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Feature
Freeze-Dried Guanciale and Squid Ink Bar Codes
What we learned at Madrid Fusión. (By Aida Mollenkamp and Regan Burns)
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Feature
Dispatch from Terra Madre
Our food editor reports from Slow Food’s global get-together. (By Aida Mollenkamp)
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Entertaining
Valentine's Day: Love and Hate
One Valentine’s Day menu for the lovers, one for the haters.
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Feature
Pomegranates, Dried Limes, Rose Water
A primer on Persian, a.k.a. Iranian, food. (By Zoe Singer)
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Feature
Something Like Savory
Umami is one of the basic flavors perceived by the human tongue, along with sweet, bitter, sour, and salty. It comes from the amino acid glutamate, which is related, but not identical to, the unpopular flavor enhancer MSG. (By Valerie Nahmad)
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Wine and Drinks
A Lesson in Wine Appreciation
I have this feeling that my friend could get a great deal of pleasure from wine, if only he could make that initial transition. (By Daniel Duane)
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