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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
The Explainer -
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 -
Critics' choice: Outstanding new Japanese restaurants
Feature An all-women sushi team, a 15-seat listening bar, and more
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One great cookbook: 'Salt to Taste'
The Week Recommends Your roadmap to satisfying Italian home cooking
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Critics' choice: Delights from the African diaspora
Feature Mahari in Chicago, Kabawa in New York City and Elmina in Washington, D.C.
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Food may contribute more to obesity than exercise
Under the radar The devil's in the diet
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How potatoes became an 'unusual bellwether' in Russia's economy
Under The Radar Spud shortages are pointing to a wider crisis in the nation's finances
Under The Radar -
7 food trails worth zipping along
The Week Recommends Take a bite out of the United States
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Critics' choice: 2025 James Beard Award winners
Feature Featuring a casually elegant restaurant, recipes nearly lost to war, and more
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