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9 questions about meat alternatives you were too embarrassed to ask.

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Thawing sucks.

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Good food, good eating, is all about blood and organs, cruelty and decay. It’s about sodium-loaded pork fat, stinky triple-cream cheeses, the tender thymus glands and distended livers of young animals. It’s about danger—risking the dark, bacterial forces of beef, chicken, cheese, and shellfish. Your first two hundred and seven Wellfleet oysters may transport you to a state of rapture, but your two hundred and eighth may send you to bed with the sweats, chills, and vomits. Gastronomy is the science of pain. Professional cooks belong to a secret society whose ancient rituals derive from the principles of stoicism in the face of humiliation, injury, fatigue, and the threat of illness. The members of a tight, well-greased kitchen staff are a lot like a submarine crew. Confined for most of their waking hours in hot, airless spaces, and ruled by despotic leaders, they often acquire the characteristics of the poor saps who were press-ganged into the royal navies of Napoleonic times—superstition, a contempt for outsiders, and a loyalty to no flag but their own. A good deal has changed since Orwell’s memoir of the months he spent as a dishwasher in “Down and Out in Paris and London.” Gas ranges and exhaust fans have gone a long way toward increasing the life span of the working culinarian. Nowadays, most aspiring cooks come into the business because they want to: they have chosen this life, studied for it. Today’s top chefs are like star athletes. They bounce from kitchen to kitchen—free agents in search of more money, more acclaim. I’ve been a chef in New York for more than ten years, and, for the decade before that, a dishwasher, a prep drone, a line cook, and a sous-chef. I came into the business when cooks still smoked on the line and wore headbands. A few years ago, I wasn’t surprised to hear rumors of a study of the nation’s prison population which reportedly found that the leading civilian occupation among inmates before they were put behind bars was “cook.” As most of us in the restaurant business know, there is a powerful strain of criminality in the industry, ranging from the dope-dealing busboy with beeper and cell phone to the restaurant owner who has two sets of accounting books. In fact, it was the unsavory side of professional cooking that attracted me to it in the first place. In the early seventies, I dropped out of college and transferred to the Culinary Institute of America. I wanted it all: the cuts and burns on hands and wrists, the ghoulish kitchen humor, the free food, the pilfered booze, the camaraderie that flourished within rigid order and nerve-shattering chaos. I would climb the chain of command from mal carne (meaning “bad meat,” or “new guy”) to chefdom—doing whatever it took until I ran my own kitchen and had my own crew of cutthroats, the culinary equivalent of “The Wild Bunch.” A year ago, my latest, doomed mission—a high-profile restaurant in the Times Square area—went out of business. The meat, fish, and produce purveyors got the news that they were going to take it in the neck for yet another ill-conceived enterprise. When customers called for reservations, they were informed by a prerecorded announcement that our doors had closed. Fresh from that experience, I began thinking about becoming a traitor to my profession.

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According to a Gosling's Rum tale, this drink was invented more than 100 years ago when members of Bermuda's Royal Naval Officer's Club added a splash...

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Whether you're a food-politics junkie or a fine-dining obsessive, these flicks will help you make the most of your Netflix and iTunes accounts.

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Our story began when our founder, Ian, had a hunch that alcohol was affecting his fitness. As an engineer and health geek, Ian searched for evidence of his suspicions. He found studies showing how alcohol worsens muscle recovery, sleep quality, and stress. Ian realized that he needed to reform his drinking habits to reach his peak potential. Unsatisfied with the lack of healthy adult drinks, he began mixing his own. But without alcohol in the drinks, it felt like something was missing. So he added science-backed adaptogens & superfoods that relax the mind and restore the body from the day's exercise.

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Google Arts & Culture features content from over 2000 leading museums and archives who have partnered with the Google Cultural Institute to bring the world's treasures online.

Eating Well Is The Best Revenge

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We could all use more laughs in our lives. Try taking a wine bottle, turning it around, and reading the back label aloud... dramatically.

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Drink up this dreamy elixir with soothing chamomile and lavender to help you fall into a peaceful sleep, via PaleoHacks. This nighttime aromatherapy drink is a

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It's a hard job, but someone has to do it

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Over the years, Lisa McManus has learned a thing or 10 about the secrets to great burgers. She passes her knowledge onto you.

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6,163 Likes, 19 Comments - EIGER - TROPICAL ADVENTURE (@eigeradventure) on Instagram: “Take time to do what makes your soul happy. May your day be filled with positive thoughts and happy…”

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For Katz's owner, surviving the pandemic is about sticking to the strategy set in place generations before him.

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The internet, or at least as far as I’ve seen, has three favorite peanut butter cookies. The first is a thing where you take a peanut butter cookie dough or prepared chocolate chip cookie dough, press it into a mini-muffin tin, press a miniature peanut butter cup inside of it and bake them together. Nobody has ever made these for me and I’m kind of mad about it. The second is this 4-ingredient, one bowl, hand-whisked salted peanut butter cookie, curiously absent in flour, butter and leaveners, that’s been around forever until the clever cooks at Ovenly figured out that using brown sugar instead of white, them into larger half-domes, and covering them with sea salt raised them to the unforgettable. The third is a soft chocolate cookie wrapped around a peanut butter filling and bakes into peanut butter cup cookies. No wait, pillows.

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The cream cheese frosting is so delicious!

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The newest version of the Impossible Burger–the plant-based meat that uses food science to replicate the taste and feel of beef–has a carbon footprint 89% smaller than a burger made from a cow. A new analysis found that the burger also uses 87% less water than beef, uses 96% less land, and cuts water contamination by 92%. Those numbers are improvements on the last iteration of the burger, in part because the company has become more efficient as it grows and because it switched from wheat to soy as a key ingredient, because soy also yields more acres on a farm. But the majority of the impact simply comes from the fact that the product isn’t made from an animal.

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Once you're in, you're in.

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Master Cicerone Pat Fahey is a certified expert in beer. So, who better than he to talk us through the history of all the different variations of beer that e...

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Seth and Ina Garten spend a day drinking at The Corner Bistro, where they do things like make drinks from Ina's own cookbook, guess which feet belong to whic...

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You can game the system, or just maintain your dignity and eat elsewhere

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More than a century before Instagram, Agnes B. Marshall mastered the art of extravagant, over-the-top ice cream designs.

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From the creators of Chef's Table, comes a new mouth-watering documentary series that celebrates the local heroes of street food in Thailand, India, Taiwan, Japan, South Korea, Singapore, Indonesia, Philippines, and Vietnam. Watch Street Food on Netflix: https://www.netflix.com/title/80244996

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Let me begin with two dinners in Houston. These were two meals over the course of 24 hours that felt like they summed up what it meant to eat in America in 2019. It was not surprising that they took place in a city I've come to believe is not only one of the country's best food cities but also, increasingly, a bellwether of where its dining winds are blowing. So: Night One found me at Georgia James, the steak house opened in October by Chris Shepherd in what used to be his James Beard Award-winning flagship, Underbelly. It is a palace of unrestrained pleasure as maybe only a steak house can be: loud, buzzy, giddy, awash in beef and whiskey and oil money. Call it Big Derrick Energy. The signature item at Georgia James, though it is not printed on the menu, is the Baller Board: a wooden plank that on any given night will be heaped with some combination of steaks, other beef cuts, pork shoulder, lamb chops, whole fried chickens, boudin-stuffed quails, duck legs, cow hearts, lobster tails, crab claws, and God knows what other leftovers from a medieval post-hunt still life. (Prices vary, but if you have to ask…) Viewed from above, the boards resemble primitive fertility totems, complete with the priapic bone of a porterhouse thrusting up from the center. Over the course of one dinner, I must have seen ten paraded out to tables around me.

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When I was in the final round of interviews for perhaps the most significant job of my career, I got a curious email from my future editor. My writing was good, sure, and I knew about wine. But are you comfortable writing profiles? What a weird question, I thought—mastering the profile is journalist training wheels. But I considered the question in context, and deduced the subtext, which was: Would I be comfortable writing about rich people? Specifically those wealthy enough to have reached the top rung of what in Napa Valley are euphemistically called “vintners”? I wrote back, saying yes, of course I could write profiles, and yes, that included those of the rich, provided they’d done things that were newsworthy. I pointed to a glowing column I’d written about a guy who’d built a multibillion-dollar company in the Midwest before returning to farm pinot noir on the Oregon turkey farm where he grew up. I was hired.

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Here are all the easy step-by-step recipes to make the food from Stanley Tucci: Searching for Italy, with tips and tricks to cook them at home. Take a look.

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'Haejangguk' literally means hangover soup. Though historically made with oxtail and blood, here's a simple recipe to make at home.

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Iced coffee has been around for centuries, and the West is only just catching up. Here are five of the best recipes from around the world.

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The guberburger lives on, despite the shuttering of its original home in Sedalia.

Eating Well Is The Best Revenge