Chef’s Night Out: Le Bal Café

British expatriates Anna Trattle and Alice Quillet of Le Bal Café take us on a low-key rager through the City of Light, with stops to fuel up on lamb’s head, beetroot cakes, and “dirty Jameson shots.”

There’s Human Hair in Your Bread

L-cysteine, an amino acid most often synthesized from human hair, is found in most commercial bread products. You’re basically eating ponytails.

Budget Airline Food Will Make You Want to Cause an Emergency Landing

You need a unique combination of spare currency and low self-esteem to order a pallid cheeseburger from a budget airline’s menu.

Young Chefs Have Rapidly Improved the Parisian Dining Scene

Since chefs like James Henry opened his casual fine dining restaurant, Bones, the stuffy, white tableclothed Parisian dining scene of old has started to fall out of fashion.

Persian Food Is a Goldmine for the Intolerant

If you can’t eat wheat or dairy, don’t just stick to shitty, cardboard-like gluten free foods—Persian food is an intolerant eater’s dream.

How-To: Not Make a Bloody Mary with Jim Stockbauer

In this How-To, infamous Texas legend Jim Stockbauer goes behind the bar of the Longbranch Inn and (barely) shows us how to (kind of) make a Bloody Mary.

I Ate Dinner in a Tajik Hellhole
Ask most people what they know about Tajikstan and they’ll likely draw a blank, which made finding out more about qurutob, its national dish, even more complex. I Ate Dinner in a Tajik Hellhole
Ask most people what they know about Tajikstan and they’ll likely draw a blank, which made finding out more about qurutob, its national dish, even more complex. I Ate Dinner in a Tajik Hellhole
Ask most people what they know about Tajikstan and they’ll likely draw a blank, which made finding out more about qurutob, its national dish, even more complex.

I Ate Dinner in a Tajik Hellhole

Ask most people what they know about Tajikstan and they’ll likely draw a blank, which made finding out more about qurutob, its national dish, even more complex.

Action Bronson and Momofuku Milk Bar’s Christina Tosi teamed up to make the end-all, be-all milkshake: a baklava version made with cereal milk soft serve and bacon fat. Trust us: it’s better than drugs. 
Get the recipe here!

Action Bronson and Momofuku Milk Bar’s Christina Tosi teamed up to make the end-all, be-all milkshake: a baklava version made with cereal milk soft serve and bacon fat. Trust us: it’s better than drugs. 

Get the recipe here!

Chef’s Night Out: Pitt Cue Co.

We spent a boozy, boisterous evening with chef Tom Adams, famed pig-lover and co-owner of Soho’s tiny, yet completely terrific Pitt Cue Co.—a place where they do the kinds of smoky, American barbecue-style things to pig that other restaurants can only dream of.

We Need Hard Rock Café to Stick Around

The Hard Rock chain is in the middle of a bitter legal dispute and its big, onion-ringed future looks uncertain. But between all our tarted-up burger restaurants and fancy pop-ups, we need weird, nostalgic places like Hard Rock Café.