Bettina Makalintal

Rax King, author of Tacky, chases the “fraught nostalgia” of America’s most beloved chains.

The shift to “wellness” and changing class signifiers have turned fried pork skin into a “healthy” snack that's earned space on Whole Foods shelves.

Van Leeuwen and Kraft Macaroni & Cheese just announced their new, limited-edition mac and cheese ice cream. If you hate this idea, you're wrong.

Anything from oatmeal to anchovies to pasta can be considered “hot girl food” on social media. What does that even mean?

With fewer guests and smaller challenges, the cooking competition had to adapt to stay COVID-safe. The show got better as a result.

More and more restaurants are implementing HR. But whether it’s a fig leaf or meaningful change remains to be seen.

Lorde is getting “a little bit feral” with her new album ‘Solar Power.’ As the United States reopens, she’s not the only one.

There’s a particular pleasure that commercial vegan products haven’t yet captured: the egg yolk in all of its gooey, globular, food porn-y glory.

Instead of keeping their signature dishes secret, some people have immortalized their recipes for fudge or Christmas cookies in the most permanent place of all.

Entrepreneurs focusing on the Asian American market are making ingredients that once required trips to specialized store available with the tap of a finger.

When LUHV Factory & Vegan Bistro opened, I wasn't sure it would last long. But owner Silvia Lucci explains how it's still standing, five years later.

In MUNCHIES State of the Suburbs, we’re going outside city limits to celebrate what suburban dining is like today and explore how it’s changing.