Food
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Is this the end of ultraprocessed foods?
Today's Big Question California law and the MAHA movement are on the same track
By Joel Mathis, The Week US Published
Today's Big Question -
Trump’s deportations are starting to impact how we eat
IN THE SPOTLIGHT The Department of Labor’s admission that immigration raids have affected America’s food supplies reopens a longstanding debate
By Rafi Schwartz, The Week US Published
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Southern barbecue: This year’s top three
Feature A weekend-only restaurant, a 90-year-old pitmaster, and more
By The Week US Published
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One great cookbook: ‘The Woks of Life’
The Week Recommends A family’s opinionated, reliable take on all kinds of Chinese cooking
By Scott Hocker, The Week US Published
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Critics’ choice: Celebrating rare Asian cuisines
Feature The 2025 Restaurant of the Year, a Hmong culinary tribute, and an Uyghur feast
By The Week US Published
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Why are beef prices rising?
Today's Big Question Drought, tariffs and consumer demand all play a role
By Joel Mathis, The Week US Published
Today's Big Question -
Critics’ choice: Three small yet magical Korean restaurants
Feature A chef creates magic from scallops, a restaurant’s no-waste ethos, and more
By The Week US Published
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The 9 restaurants to eat at this very moment
The Week Recommends They’re award-winning. Isn’t that reason enough?
By Scott Hocker, The Week US Published
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Endangered shark meat is being mislabeled and sold in the US
Under the radar It could cause both health and ecological problems
By Devika Rao, The Week US Published
Under the radar -
One great cookbook: 'Jam Bakes'
The Week Recommends A guide to pristine jam-making, plus the baked goods that love them
By Scott Hocker, The Week US Published
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Critics' choice: Three chefs fulfilling their ambitions
Feature Kwame Onwuachi's grand second act, Travis Lett makes a comeback, and Jeff Watson's new Korean restaurant
By The Week US Published
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'With every technological advance, there are risks'
Instant Opinion Opinion, comment and editorials of the day
By Justin Klawans, The Week US Published
Instant Opinion -
How is Chili's saving casual dining? Could others follow?
Today's Big Question Value and TikTok virality bring in the diners
By Joel Mathis, The Week US Published
Today's Big Question -
An insatiable hunger for protein
Feature Americans can't get enough of the macronutrient. But how much do we really need?
By The Week US Published
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