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Southern barbecue: This year’s top three
Feature A weekend-only restaurant, a 90-year-old pitmaster, and more
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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
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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
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Why are beef prices rising?
Today's Big Question Drought, tariffs and consumer demand all play a role
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Critics’ choice: Three small yet magical Korean restaurants
Feature A chef creates magic from scallops, a restaurant’s no-waste ethos, and more
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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?
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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
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One great cookbook: 'Jam Bakes'
The Week Recommends A guide to pristine jam-making, plus the baked goods that love them
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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
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'With every technological advance, there are risks'
Instant Opinion Opinion, comment and editorials of the day
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How is Chili's saving casual dining? Could others follow?
Today's Big Question Value and TikTok virality bring in the diners
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An insatiable hunger for protein
Feature Americans can't get enough of the macronutrient. But how much do we really need?
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A rat infestation is spelling trouble for the almond industry
The Explainer The infestation has affected at least 100,000 acres in California
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Is Amazon about to take over the grocery business?
Today's Big Question Expanded delivery will present a challenge to Walmart and Kroger
Today's Big Question
