The bold flavors and exotic ingredients which typify cooking from the Sichuan region of China are drawing huge crowds to small restaurants in California's San Gabriel Valley.
Comedian brothers Danny and Anthony Palumbo found themselves laughing at the over-earnestness of many in the dining world (along with the popularity of both small plates and cutesy abbreviated slang) and decided to parody all those trends at once with a meticulously-crafted website for a fictional restaurant, Abbrev's.
When Gabriel Frem opened his California restaurant Brand 158, he decided to try something unusual. He disallowed tipping at the establishment, in favor of higher hourly wages for employees. Since then, more restaurants have popped up around the country trying similar no-tipping experiments, making it a good moment to check in on how diners and workers are adapting to the practice.
Entrepreneur Dave Asprey was in Tibet when he first tasted the local yak butter tea. He was curious about the concept of mixing butter and oil into the hot drink, and has adapted the concept for the modern, Western audience into something he calls "Bulletproof Coffee." Butter coffee is starting to take off as a "super food" fad, with a cafe dedicated to the stuff set to open in Santa Monica, CA. Rico ordered a cup from a health food shop and sat down with Brent Rose, who writes about food, tech, and health for Wired, Gizmodo, and other outlets, to talk about the slippery stuff.
Czech immigrants arrived in Texas around the mid-1800s and brought many native foodways with them, including the kolache. Over time, the stuffed dough balls evolved beyond their original form to include the beans, meats, and other foods for which Texas would become known. Now this iconic regional snack is on the national scene.
Author Antonia Murphy is an award-winning journalist from San Francisco who landed in New Zealand, where she and her husband set up a 12-acre farm homestead. Her new memoir tells her personal stories of growing farm and family on foreign soil.
Bloody Marys are so 2014. According to trend forecasters, micheladas -- a Mexican-derived drink of lager mixed with some combination of savory sauces and spices -- are set to be the hippest thing to sip in 2015.
After seven years and 838,706 servings of General Tso's chicken, filmmaker Ian Cheney talks about his globe-trotting new documentary, "The Search for General Tso." It traces the origins of the dish and, through it, tells a story of Chinese and Chinese American identity, and the interplay between food and culture at large.
Victoria Clark and Melissa Scott bite off a very specific bit of history with their new book, "Dictators' Dinners: The Bad Taste Guide to Entertaining Tyrants." They discuss the paranoias, obsessions, and just weird tastes of these figures.
Long a staple of Tibetian and Nepalese cuisine, the momo dumpling is having a momo-moment.