Food

Today's Big Question California law and the MAHA movement are on the same track

By Joel Mathis, The Week US Published 16 October 25

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 10 October 25

Feature A weekend-only restaurant, a 90-year-old pitmaster, and more

By The Week US Published 8 October 25

The Week Recommends A family’s opinionated, reliable take on all kinds of Chinese cooking

By Scott Hocker, The Week US Published 7 October 25

Feature The 2025 Restaurant of the Year, a Hmong culinary tribute, and an Uyghur feast

By The Week US Published 1 October 25

Today's Big Question Drought, tariffs and consumer demand all play a role

By Joel Mathis, The Week US Published 30 September 25

Feature A chef creates magic from scallops, a restaurant’s no-waste ethos, and more

By The Week US Published 18 September 25

The Week Recommends They’re award-winning. Isn’t that reason enough?

By Scott Hocker, The Week US Published 17 September 25

Under the radar It could cause both health and ecological problems

By Devika Rao, The Week US Published 15 September 25

The Week Recommends A guide to pristine jam-making, plus the baked goods that love them

By Scott Hocker, The Week US Published 5 September 25

Feature Kwame Onwuachi's grand second act, Travis Lett makes a comeback, and Jeff Watson's new Korean restaurant

By The Week US Published 27 August 25

Instant Opinion Opinion, comment and editorials of the day

By Justin Klawans, The Week US Published 27 August 25