Featured by Chris Cohen
This Might Be the Quintessential Modern Swedish Restaurant
At Malmö’s Saltimporten Canteen, you can try modern Swedish food at its best, as part of a time-honored tradition: dagens lunch
Four Food-Filled Days in Skåne
What it’s like to eat your way through Malmö and the rest of Sweden’s food-obsessed southernmost region
Chef Sheldon Simeon Gives Us a Taste of Hawaii
We'll take ginger scallion pesto on everything from now on, thanks
Who Invented Fine Dining in America?
A new book explores the lives of our first chefs and restaurateurs
What to Cook This Weekend: Coming to Terms With the Sub-Recipe
Our senior editor makes the case for do-ahead condiments to amp up other recipes
Seamus Mullen Makes the Case for Food as Medicine
Scenes from our #saveursupper with the chef and author of Real Food Heals
Is Any Pasta Worth $11 a pound?
We blind tasted 16 dried spaghetti brands to find out
Have You Tried These Chefs’ Favorite Pastas?
The dried pasta Italian food obsessives are crazy about
How a New Pasta Shape Gets Invented
Fourth-generation pasta maker Giuseppe Di Martino on what goes into developing a brand-new type of pasta
Why One of America’s Greatest Pasta Chefs is Switching to Fast Food
After years of development, Mark Ladner's Pasta Flyer is aiming to become the Chipotle of noodles