All the food news you need to know today, from the latest New York restaurant openings to interviews with the nation’s most inventive chefs.
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What to Read Today
10 Dining Trends We’re Tired Of
The year was filled with excellent new restaurants; it was also filled with some truly irritating gimmicks.
By Adam Platt
What’s the Deal With the World’s First ‘Lab-Grown’ Steak?
An Israeli company says it’s two years away from bringing a lab-grown steak to market, which is really good news for the environment.
By Nikita Richardson
The Best Cookbooks of 2018
Including another Ina Garten hit; instant classics from the world’s best restaurants; and deep dives into Persian, Korean, and Southern cuisine.
By Nikita Richardson
It’s Time to Stop Calling Foods ‘Crack’
A restaurant chain is nixing the term from its menu, and others should follow.
By Chris Crowley
A Suggestion from the Strategist
Lodge 3-Quart Cast-Iron Combo Cooker
Every cook’s kitchen should include a Lodge skillet, and this set is a three-fer, with a pre-seasoned cast-iron skillet, fryer, and Dutch oven.
The Absolute Best New Restaurants of 2018
A diner’s dozen.
By Adam Platt
Old Bay Maker Understandably Upset About ‘New Bae’ Spice Mix
A new lawsuit aims to shut down the copycat.
By Nikita Richardson
How Narcissa Makes a Sweet Potato Taste Like Bacon
Murasaki and Okinawan sweet potatoes are boiled, smoked, smashed, and deep-fried, then draped in two Peruvian-inspired sauces and pickled peppers.
By Robin Raisfeld and Rob Patronite
Drink the World’s Best Dessert Wine With a Twinkie
Sauternes: Great with Twinkies
and
with foie gras.
By Vanessa Price
Journalists Arrested for Inserting Salt Bae Into the Last Supper
Jordan’s government accused them of inciting sectarian strife.
By Chris Crowley
The Underground Gourmet’s Year-End Digest
The top pizzas, sandwiches, dishes, and desserts of 2018, ranked.
By Robin Raisfeld and Rob Patronite
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